Peanut Brittle Cookies
|1/2 cup||Crisco� Golden All-Vegetable Shortening (125 mL)||1/2 cup||light brown sugar, packed (125 mL)||1/4 cup||granulated sugar (50 mL)||1 tbsp||vanilla extract (15 mL)||1||egg (1)||1 1/4 cups||Robin Hood� All Purpose Flour (300 mL)||1/2 tsp||each; baking soda and salt (2 mL)||1 pkg||Chipits� REESE� Peanut Butter Chips, divided (300 g)||1 cup||Chipits� SKOR�* Toffee Bits (250 mL)||3/4 cup||unsalted peanuts (175 mL)|
- 1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large bowl, beat shortening with sugars and vanilla until creamy. Beat in egg. Add flour, baking soda and salt, mixing until incorporated. Stir in 1 cup (250 mL) peanut butter chips, all toffee bits and all peanuts.
3. Drop mixture by rounded tablespoons (15 mL) onto prepared baking sheets, about 2" (5 cm) apart.
4. Bake each sheet in preheated oven 10 - 12 minutes or until deep golden brown and just set. Cool on sheet, 3 minutes. Remove to wire racks and cool completely. Melt remaining peanut butter chips in microwave on High (100%) about 45 seconds. Drizzle over cooled cookies.
Bake time: 12 minutes per sheet
Makes: 44 cookies
Recipe sourced from "The Love of Baking�", property of Smucker Foods of Canada Corp.