Serves 12
45 min
Peanut Butter Cookie Brittle
Recipe GLPR045076fe80763a
A delightful treat combining buttery shortbread-like texture with peanut butter chips and roasted peanut pieces. This cookie brittle is baked in a sheet pan and broken into crunchy, melt-in-your-mouth shards—perfect for snacking or sharing.
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Ingredients
2 cups all-purpose flour
1 cup butter, room temperature
½ cup granulated sugar
½ cup light brown sugar
¼ teaspoon kosher salt
¼ cup peanut butter
½ teaspoon vanilla bean paste
1¼ cups peanut butter chips
½ cup roasted peanuts, chopped
Directions
Preheat your oven to 350°F. Prepare a 15x10x1 inch baking pan without greasing.
In a medium bowl, combine the room temperature butter with both the granulated sugar and light brown sugar. Using a hand-held mixer on medium-high speed, beat until the mixture is light and fluffy, about 2-3 minutes.
Add the peanut butter and vanilla bean paste to the butter-sugar mixture. Beat on medium-high speed until everything is well combined, scraping down the bowl as needed.
Reduce the mixer speed to low. Add the all-purpose flour and kosher salt, and beat until just incorporated. Do not overmix.
Fold in the peanut butter chips and chopped roasted peanuts by hand or with the mixer on the lowest speed until evenly distributed throughout the dough.
Spread the dough evenly into the prepared baking pan to a thickness of about ½ inch. Use an offset spatula or the bottom of a measuring cup to help press it into an even layer.
Bake for 15-20 minutes, until the top is light golden brown and the edges are slightly darker. The brittle should still yield slightly when gently pressed.
Remove the pan from the oven and allow the cookie brittle to cool completely at room temperature—this will take about 20-30 minutes. Once fully cooled and hardened, break or cut the brittle into irregular shards or bite-sized pieces.
Store the peanut butter cookie brittle in an airtight container at room temperature for up to one week.
