- 1/2 cup golden vegetable shortening
- 1/2 cup packed light brown sugar
- 1/4 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (10 ounce) package peanut butter chips, divided
- 1 cup toffee baking bits (such as SKOR®)
- 3/4 cup unsalted peanuts
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat shortening with brown sugar, white sugar, and vanilla in a bowl until creamy. Add egg; beat until smooth. Add flour, baking soda, and salt; mix until incorporated. Fold in 1 cup peanut butter chips, toffee bits, and peanuts. Drop batter by the rounded tablespoonful about 2 inches apart onto the prepared baking sheets.
- Bake cookies in the preheated oven until deep golden brown and just set in the middle, 10 to 12 minutes. Cool on sheet for 3 minutes before transferring to wire racks to cool completely.
- Heat remaining peanut butter chips in a microwave-safe bowl in the microwave until melted, about 45 seconds. Drizzle over cooled cookies.
08/10/2019
recipepes.com
peanut brittle cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
