Peanut Brittle White Chocolate Cookies Recipes

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.

CHOCOLATE PEANUT BRITTLE

Steps:

• Lightly butter cookie sheet and set aside for now.
• In small bowl, stir the cocoa and baking soda, then the butter; set aside.
• In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
• Cook over medium heat. Keep stirring until sugar is dissolved.
• Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
• Remove from heat and stir in cocoa mixture.
• Immediately pour onto the buttered cookie sheet.
• With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
• Put cookie sheet on a wire rack to cool completely.
• When the brittle is cool, break into pieces.

CHOCOLATE PEANUT BRITTLE

Steps:

• Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

PEANUT BRITTLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat shortening with brown sugar, white sugar, and vanilla in a bowl until creamy. Add egg; beat until smooth. Add flour, baking soda, and salt; mix until incorporated. Fold in 1 cup peanut butter chips, toffee bits, and peanuts. Drop batter by the rounded tablespoonful about 2 inches apart onto the prepared baking sheets.
• Bake cookies in the preheated oven until deep golden brown and just set in the middle, 10 to 12 minutes. Cool on sheet for 3 minutes before transferring to wire racks to cool completely.
• Heat remaining peanut butter chips in a microwave-safe bowl in the microwave until melted, about 45 seconds. Drizzle over cooled cookies.

EASY SOFT PEANUT BRITTLE RECIPE

Steps:

• First, place parchment paper on a large rimmed baking sheet and set it aside.
• To a large saucepan combine sugar, corn syrup, and water. Clip a candy thermometer to the side of the pot. Bring the syrup mixture to a boil over medium heat, stirring often until sugar is dissolved. Boil until it reaches 235 degrees F when the candy starts to enter the soft ball stage.
• Add the butter and peanuts to the pan. Continue to cook, constantly stirring, until a candy thermometer reaches 300 degrees F, the hard crack stage.
• When the candy thermometer reaches 300 degrees, remove the pot from heat. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to start to foam. Pour candy mixture, while still foaming, onto the baking sheet. For an optional treat, sprinkle sea salt on top.
• The last step is to let the cookie sheet cool, then break the peanut brittle into bite-size portions. When the candy cools, enjoy!

PEANUT BRITTLE WHITE CHOCOLATE COOKIES

Steps:

• Set oven to 375 degrees.
• Grease a baking sheet.
• In a bowl, cream the butter and sugars until smooth.
• Add eggs, beating well; beat in vanilla.
• Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture, and mix well.
• Stir in the vanilla chips, nuts and peanut brittle.
• Drop by tablespoonfuls 2-in apart on greased baking sheets.
• Bake for 10-12 mins, or until golden brown.