Peanut Butter & Brittle Cookies
This straightforward recipe takes a tasty twist with the sweet addition of toffee brittle. Peanut butter cookies originated in the United States, dating back to the 1910's and have stayed popular ever since.
10 oz Plain / All Purpose Flour
5 g Baking Soda
Pinch of sea salt
4 oz butter
4 oz white sugar
4 oz light brown sugar
4 oz peanut butter
2 oz cup crushed brittle
1) Whisk together flour, baking soda and salt.
2) In a separate bowl, mix together butter and sugar until creamed.
3) Add eggs and peanut butter and mix gently until combined.
4) Add flour mixture slowly to the butter mixture and mix until combined.
5) Using a cookie scoop, scoop out the dough into balls. Take a piece of the toffee brittle and stick it into the dough while still in the cookie scoop. Release the scoop and place onto a tray and refrigerate for 30 minutes. Alternatively, place the bowl of dough into the refrigerator before scooping, this will make the dough a bit harder to scoop out when it gets cold and hard.
6) When baking, the cookie dough will spread, so place each ball at least 1.5” apart. Bake until golden brown at 175°C or 350°F, for approximately 14-16 minutes.
Tip: This cookie will stay fresh at room temperature in a sealed container for 6 days, freeze for 3 months. It also works great as an ice cream sandwich cookie base.
This recipe was adapted from Martha Stewart's Cookies: The very best treats to bake and share.