Best 4 Giant Peanut Brittle Cookies Recipes

GIANT PEANUT BRITTLE COOKIES

Steps:

• In a small bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-1/2-in. balls. Place 3-1/2 in. apart on ungreased baking sheets. Flatten into 3-in. circles with a glass dipped in sugar. , Bake at 375° for 6-8 minutes or until golden brown. Cool for 2 minutes before removing to wire racks., In a microwave, melt peanut butter chips; stir until smooth. Spread over half of each cookie; sprinkle with peanut brittle.

GIANT CHEWY PEANUT BUTTER COOKIES

Steps:

• In large bowl, whisk melted butter and both sugars.
• Whisk in eggs and vanilla til blended.
• Stir in peanut butter.
• In smaller bowl, whisk flour, baking powder and salt.
• Stir into butter mixture.
• Stir in peanuts.
• With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
• Place on parchment lined cookie sheets 2" apart.
• Flatten gently into 3" rounds.
• Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
• Slide parchment paper onto wire rack to cool.
• Make criss-cross fork indentations on top of cookies for a more traditional look.

GIANT PEANUT BUTTER AND M&M'S™ COOKIE FOR TWO

Steps:

• Gather ingredients and heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, mix butter, peanut butter and brown sugar with spoon or spatula until smooth.
• Add egg yolk and vanilla; stir vigorously about 30 seconds or until creamy and mixture lightens in color.
• Add flour, baking soda and salt; stir until combined. Stir in candies.
• Shape dough into ball; place on cookie sheet. Flatten slightly with palm of hand.
• Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack to cool completely.

MOM'S BEST PEANUT BRITTLE

Steps:

• Grease a large cookie sheet. Set aside.
• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
• Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.