Peanut Butter Brittle Cookies Recipe

Name: Peanut Butter Brittle Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PEANUT BRITTLE:; 1/2 cups Granulated Sugar; 1/4 cups Peanuts; FOR THE COOKIES:; 1-1/3 cup Bread Flour; 1/2 teaspoons Baking Powder; 1/8 teaspoons Baking Soda; 2 teaspoons Kosher Salt; ½ Tablespoons Butter, Room Temperature; 1-1/2 cup Sugar; 1/4 cups Glucose; 2 whole Eggs; 1/8 teaspoons Vanilla; 1 cup Creamy Peanut Butter

Servings: persons

FOR THE PEANUT BRITTLE:
1/2 cups Granulated Sugar
1/4 cups Peanuts
FOR THE COOKIES:
1-1/3 cup Bread Flour
1/2 teaspoons Baking Powder
1/8 teaspoons Baking Soda
2 teaspoons Kosher Salt
½ Tablespoons Butter, Room Temperature
1-1/2 cup Sugar
1/4 cups Glucose
2 whole Eggs
1/8 teaspoons Vanilla
1 cup Creamy Peanut Butter

1
For the brittle:
2
Line a sheet pan with a Silpat liner. Heat the sugar in a heavy bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, begin to stir (with a heatproof spoon) and constantly around the pan so that it melts evenly. Continue to stir until the caramel is deep, dark amber, about 5 minutes. Once the caramel has reached that color, remove it from the heat and quickly stir in the peanuts and make sure that they are completely covered in the caramel. Quickly pour them out onto the Silpat and spread as thinly as possible.
3
The brittle will set very quickly. Let the brittle cool completely and then break it up inside a zip-top bag or food processor.
4
For the cookies:
5
In a large bowl, combine the bread flour, baking powder, baking soda and salt and mix well. Set aside.
6
Combine the butter, sugar and glucose in the bowl of a stand mixer and mix on medium-high for 2-3 minutes until creamy and well-combined. Scrape down the sides of the bowl. Add the eggs and vanilla and paddle another 30 seconds until the mixture is combined. Scrape down the sides of the bowl, add the peanut butter and paddle on medium-high for about 3 minutes.
7
With the mixer speed on low, add the dry ingredients and mix no longer than one minute, just until the dough comes together. Scrape down the sides and then, still on low speed, add the peanut brittle and mix just until incorporated.
8
Using a 2 3/4-ounce ice cream scoop, portion the dough onto a parchment or Silpat-lined cookie sheet. Pat the tops of the cookie dough flat. Wrap the pan in plastic wrap and chill for at least 1 hour, up to 1 week. Do not bake the cookies at room temperature or they will not bake properly.
9
Preheat the oven to 375u00b0F.
10
Arrange the chilled dough a minimum of 4 inches apart on a parchment or Silpat-lined pans. Bake for 18 minutes. The cookies will puff and spread. After 18 minutes, they should be tan with auburn specks.
11
Cool the cookies completely on the cookie sheets.
12
Recipe from Momofuku Milk Bar Cookbook via The Dusty Baker.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE PEANUT BRITTLE:, 1/2 cups Granulated Sugar, 1/4 cups Peanuts, FOR THE COOKIES:, and more.

Yes, Peanut Butter Brittle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Brittle Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions