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PB: Peanut Butter-Peanut Brittle Cookie




Source of Recipe


bakeNquilt.com


Recipe Introduction


Beautiful peanut butter cookies studded with bits of peanut brittle. Crispy on the edges and soft in the middle and very addictive.



List of Ingredients




For the Peanut Brittle:
1/2 cup sugar
1/4 cup peanuts (skinned, blanched, unsalted and unroasted is preferred)

For the Peanut Butter Cookies:
12 Tbsp. unsalted butter at room temperature (1 and 1/2 sticks)
1 1/2 cups sugar
2 Tbsp. Light corn syrup
1 cup Skippy peanut butter
2 eggs
1/8 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/8 tsp. baking soda
2 1/4 tsp. Kosher salt
Peanut Brittle, ground or chopped into the size of short-grain rice.


Recipe



Make the brittle:
Line a sheet pan with a Silpat (parchment supposedly won’t work for this). Make a dry caramel by heating the sugar in a heavy bottomed saucepan over medium-high heat.

As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan so that it melts evenly.

Cook and stir until the caramel is a deep, dark amber, about 3 – 5 minutes. Once the caramel has reached the target color, take it off the heat and quickly stir in the peanuts. Once they are completely covered in sugar, pour them out onto the Silpat and spread as thinly as possible. It will set very quickly. Let it cool completely and then break up the brittle into pieces the size of short-grain rice.


Make the cookies:
Combine the butter, sugar and corn syrup in the bowl of a stand mixer. Cream with the paddle attachment on medium-high for 2 – 3 minutes. Scrape the bowl. Paddle in the peanut butter, then add the eggs and vanilla and beat for 30 seconds on medium-high. Scrape down the sides of the bowl, then beat on medium-high for 3 minutes.

Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the bowl.

Still on low, mix in the peanut brittle just until incorporated.

Using a 1/3 cup measure or an ice cream scoop, portion the dough onto a parchment lined sheet. Pat the tops of the cookie dough flat. Wrap the pan in plastic wrap and chill for 2 hours or for up to 1 week. Do not bake the cookies at room temperature or they will not bake properly!

Heat the oven to 375F.

Arrange the chilled dough a minimum of 4 inches apart on a parchment or Silpat lined pans. Bake for 18 minutes. The cookies will puff and spread. After 18 minutes, they should be tan with auburn specks.
Cool the cookies completely on the pans before transferring to a plate or container.


Notes
Kosher salt is a larger grained salt and is less salty than the same amount of table salt. If you don’t have Kosher salt, be sure to reduce the amount of salt you use or the cookies will be too salty.

I didn’t have plain nuts to use, just salted and roasted ones. This didn’t seem to harm the cookie recipe but the salt should be reduced slightly in the cookies to compensate for the saltier brittle.