| 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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