Crunchy, doubly nutty and utterly delicious. Welcome to these amazing peanut butter brittle cookies.
It has been a while since my last post and if I am honest it feels like I have neglected you all and I feel so bad for this.
Now nothing comes without an excuse, or should I say the valid reason. On this occasion, it was the turbulence of moving home and starting a new role as I was promoted to Warrant Officer Class One in the Army.
If anyone can say that just moving home is an easy feat then I tip my hat off to you…you are my hero.
For us, however, moving home has a deadline due to me having a start date in my new position and that brings with it the many challenges such as timing the move right, finding a property suitable, finding schools for my kids and then making our new home, homely.
So above all this turbulence and excitement, as it is quite exciting having all these new challenges ahead of us, what better way to cheer us up as a family…making cookies.
You know it’s got to be done. I know that if I can’t resist the desire I would buy cookies when I go shopping, grab one when I get a sandwich from the shop. In fact, I would grab them anytime I can and enough to share for the family otherwise it would be like murder.
As part of moving you generally, have a good clear out and this is the same in my kitchen. I also tend to find foods that have been there a while and should be eaten sooner rather than later. This was the case as I found two packets of peanut brittle that my wife bought me on a trip to the seaside. It was then I thought let’s put this in a cookie.
Yes…what a great idea. Adding crunchy peanuts and toffee inside a cookie sounds awesome and to make it extra gorgeous we added peanut butter.
This was the birth of my peanut butter brittle cookies.
Twice the peanut fun in one amazing crunchy and soft cookie.
Peanut Butter Brittle Cookies
- 175 g Unsalted Butter melted
- 250 g Plain Flour
- ½ tsp. Bicarbonate of Soda
- ½ tsp. Salt
- 200 g soft dark brown sugar
- 100 g golden caster sugar
- 1 egg
- 1 egg yolk
- 150 g crunchy peanut butter
- 150 g peanut brittle bashed in to chunks
- Preheat the oven to 170C/gas mark 3 and grease and line your baking trays if needed. I use non-stick trays personally.
- Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
- In a separate bowl cream the butter and sugars with an electric whisk. Add the eggs then beat until creamy.
- Add the peanut butter and beat once more until mixed and then with a spoon fold in the peanut brittle chunks. Add this mix to the sifted ingredients until a soft dough is formed.
- Place in to the fridge for about half an hour and then spoon out ice-cream scoop (golf ball) sized balls and place on to your trays. Leave a bit of space as they will spread during cooking.
- Press down on the top slightly and then bake for 15 -17 minutes or until the edges start to brown slightly.
- Once the done remove from the oven and allow to cool for five minutes on the trays before transferring to a wire rack to cool completely.