| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookies | 18 | Servings | |
INGREDIENTS
| 1 | c | Peanut butter |
| 1/2 | c | Butter or margarine; softened |
| 1/2 | c | Light brown sugar; packed |
| 1/4 | c | Sugar |
| 1 | ts | Baking soda |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 1 | lg | Egg |
| 1 | c | Flour |
| 1/2 | lb | Peanut brittle; coarsely chopped |
INSTRUCTIONS
In a large bowl, with mixer at medium speed, beat first 8 ingredients until blended, occasionally scraping bowl with rubber spatula. Reduce speed to low; add flour and beat just until blended. Preheat oven to 350 degrees. Drop dough by heaping tablespoon, about 2 inches apart, on 2 ungreased large cookie sheets. Top cookie dough with chopped peanut brittle pieces, gently pressing peanut brittle halfway into dough. Place cookie sheets on 2 oven racks. Bake cookies 15 to 20 minutes until lightly browned, rotating cookie sheets halfway through baking time. Cool 2 minutes on cookie sheets on wire racks; with pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly covered container. Recipe by: TSpinella Posted to recipelu-digest Volume 01 Number 299 by Yummi357@aol.com on Nov 24, 1997
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