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Peanut Butter Peanut Brittle Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Peanut Butter Peanut Brittle Cookies Recipe

Mindy Segal likes to keep a hunk of this cookie dough in her refrigerator at home, finding something comforting in knowing that peanut butter cookies are always within reach. These cookies, from her book, Cookie Love, are a little flatter and crisper than most. They create their own crinkly surface as they bake, so you don't need to press with the tines of a fork to make crosshatch marks.

At a glance

Prep
Bake
Total
Yield
about 34 cookies
Nutrition information

Ingredients

Choose your measure:

Dough

  • 8 tablespoons (1/2 cup) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup creamy peanut butter
  • 1 extra-large egg
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 3/4 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

Topping

Instructions

  1. To make the dough: Using an electric mixer, beat the butter and sugars together until aerated and pale in color, approximately 4 minutes.
  2. Add the peanut butter and mix until thoroughly combined. Add the egg, milk, and vanilla, and mix until well blended. Scrape the bottom and sides of the bowl.
  3. Whisk together the flour, salts, baking powder, and baking soda. Add the dry ingredients to the peanut butter mixture all at once, and mix on low speed until the dough is thoroughly combined.
  4. Transfer the dough to a sheet of plastic wrap and wrap tightly. Refrigerate overnight.
  5. To portion and bake: Preheat the oven to 350°F and line two baking sheets with parchment paper.
  6. Put the sugar for coating the cookies in a medium bowl. Scoop the dough using a tablespoon cookie scoop, and roll into balls. Gently coat each ball completely with the sugar.
  7. Evenly space the balls on the prepared baking sheet. Press a couple of peanut brittle pieces into the tops of the rounds (don't flatten; they'll spread as they bake).
  8. Bake the cookies for 12 minutes, until the tops are barely set and the edges are lightly golden. Remove from the oven; they'll firm up as they cool, but still be chewy. Let the cookies cool completely on the pan. Repeat with the remaining dough.

Nutrition Information

  • Serving Size 1 cookie, 27g
  • Servings Per Batch 34 servings
Amount Per Serving:
  • Calories 119
  • Calories from Fat 63
  • Total Fat 7g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 14mg
  • Sodium 52mg
  • Total Carbohydrate 15g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.