Betcha can’t eat just one! 20.04.
Sweet Indulgence: Salted Peanut Brittle Cookie
Source: Pieceofcake blog
Ever come across that cookie that you think you’ll just take one small bite of, but then end up eating the entire thing…plus some? Well, these are those cookies. Add these to your list of addictive cookies! These salted peanut brittle cookies will test your willpower like you would not believe! And to make things worse, they’re so easy and quick to make that before you’re done eating the first batch, you could have the second batch in the oven ready to go!
I had a family member who was very skeptical about the whole salty/sweet combination of these cookies, but I can confidently say that after just one bite, he’s been transformed from a skeptic into a believer……..a slightly heavier believer now that he’s eaten so many!
With only six ingredients and a stand mixer, clean-up is a breeze! The dough is made in a similar fashion to cake batter. Creaming together butter and sugar and then adding in salt, vanilla and flour and then stirring in the peanuts. Make sure only half of the peanuts are stirred in. I almost missed that important point in the recipe.
Sprinkle the rest of the peanuts on top of the dough and then roll them into the dough with a rolling pin. That’s it. They’re ready for the oven!
Oops, slightly browner than I had hoped for! The recipe suggests baking these for 23-25 minutes and these were baked for 23. I would definitlely cut down on the baking time next time or just watch them closely and take them out when they’re golden brown.
Overall, these were absolutly delicious! They’re a quick and easy way to satisfy your sweet and salty cravings all in one shot!
Taste: 5 sweet burps out of 5
Level of Difficulty: Super Easy
(retrieved from pieceofcake blog)
Salted Peanut Cookie Brittle
Adapted from Maida Heatter’s Book of Great Cookies
Makes about 3 dozen pieces
You can either cut the cookies neatly into bars while they are still warm, or if you’re feeling rebellious, you can just wait for the cookie slab to cool completely and then just break it into charmingly irregular pieces. If you don’t have a smaller rimmed sheet pan exactly the size of the 15 1/2 by 10 1/2-inch one called for here (I don’t), then fold aluminum foil into wide, sturdy strips and use them as a damn of sorts to approximate an area of that size on the sheet, give or take a couple inches. Don’t worry about perfection here with smoothing and spreading the dough just so–the more sort of rustic the brittle looks, the better.
1/ 2 pound (2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar
3/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, spooned into the cup and leveled
4 ounces (1 cup) roasted, salted peanuts, roughly chopped
Position a rack to the center of the oven and preheat it to 375 degrees.
In the bowl of an electric mixer, cream the butter with the sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bottom and sides of the bowl and beat in the salt and vanilla, about 30 seconds more. Reduce the speed to low and gradually stir in the flour, stopping to scrape the bowl as necessary. Stir in half the peanuts.
Turn the dough out onto a rimmed sheet pan, about 15 1/2 by 10 1/2 inches. Lightly flour your hands and pat the dough in a thin layer (don’t worry about making it perfectly even). Sprinkle the rest of the peanuts evenly over the dough. Cover the dough with a sheet of waxed or parchment paper and using a rolling pin or a tall, smooth glass, roll over the paper to smooth the dough and press the peanuts firmly into the dough.
Bake for 23 to 25 minutes, until golden brown, rotating the sheet halfway through baking time. Cool in the pan for five minutes before cutting the warm slab into bars, or wait for it too cool completely and break into pieces like brittle candy. Store in an airtight container for up to a week.