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Gary Solomon
Posted February 02, 2006 10:51 AM
Gary Solomon's Peanut Butter Brittle Cookies
1 c. dark brown sugar
3/4 c. granulated sugar
1 c. butter, room temperature
1/2 c. chunky peanut butter
2 eggs
2 c. all purpose flour
1 T. baking powder
1 tsp. salt
1 1/2 c. peanut brittle, in small chunks
Cream the butter and sugars together until light and fluffy. Add in the eggs and peanut butter mix until smooth. Place the flour, salt, baking powder in a bowl and whisk until combined. Add slowly to the butter mixture. Add in the peanut brittle pieces. Mix until just combined. Refrigerate for 1 hour. Place medium size ice cream scooper rounds onto parchment lined cookie sheets. Bake at 350F. degrees for 10 minutes. Cool completely before removing from cookie sheet.
Gary Solomon
Posted February 02, 2006 10:51 AM
Gary Solomon's Peanut Butter Brittle Cookies
1 c. dark brown sugar
3/4 c. granulated sugar
1 c. butter, room temperature
1/2 c. chunky peanut butter
2 eggs
2 c. all purpose flour
1 T. baking powder
1 tsp. salt
1 1/2 c. peanut brittle, in small chunks
Cream the butter and sugars together until light and fluffy. Add in the eggs and peanut butter mix until smooth. Place the flour, salt, baking powder in a bowl and whisk until combined. Add slowly to the butter mixture. Add in the peanut brittle pieces. Mix until just combined. Refrigerate for 1 hour. Place medium size ice cream scooper rounds onto parchment lined cookie sheets. Bake at 350F. degrees for 10 minutes. Cool completely before removing from cookie sheet.
Gary Solomon