Peanut brittle cookies are easy economical and delicious. Depending on the humidity peanut brittle keeps for at least 1 month in an airtight container. Mix the dry ingredients into the creamed mixture. Add flour baking soda and salt. Heat oven to 325 f.
Press a couple of peanut brittle pieces into the tops of the rounds don t flatten. They ll firm up as they cool but still be chewy. Bake the cookies for 12 minutes until the tops are barely set and the edges are lightly golden. You stir baking soda right into the mixture after it reaches 300 f and the acid in the sugar reacts chemically with the alkaline baking soda releasing millions of teeny tiny bubbles of carbon dioxide that get trapped in the mixture creating the brittle texture. In a separate bowl sift flour salt and baking powder.
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In order to make another batch. Combine the flour baking soda baking powder and salt. In a small bowl cream the shortening peanut butter and sugars until light and fluffy. You can crush the peanut brittle easily by placing it between sheets of wax paper on a board and pounding it with a mallet. Gradually add to creamed mixture and mix well.
I ve become mildly obsessed with them. In the bowl of a stand mixer fitted with the paddle attachment mix the butter briefly on medium speed for 5 to 10 seconds. These peanut brittle cookies are like the crunchy crispy cousin of your standard soft batch peanut butter cookies. They ll spread as they bake. Beat in milk and egg.
Beat in milk and egg. I ve become mildly obsessed with them. In order to make another batch. In large bowl beat brown sugar and butter with electric mixer on medium speed scraping bowl occasionally until well blended. Press a couple of peanut brittle pieces into the tops of the rounds don t flatten.
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