If you love peanut butter cookies, try this delicious variation. The brickle pieces add a terrific crunchy-chewy texture to an old favorite.
- 1 cup butter or margarine, softened
- 1 1/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- One 7 1/2-ounce package almond brickle pieces (1 1/3 cups)
In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar and baking soda; beat till combined. Beat in the eggs, peanut butter and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the almond brickle pieces.
Drop the dough by rounded teaspoons, 2 inches apart, onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till golden brown. Remove the cookies from the pans and cool on wire racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
109 calories; 7g total fat; 14mg cholesterol; 15mg sodium; 11g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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