Peanut Brittle Cookies

Cookie dough is easily pressed into a pan, baked and broken into pieces. The fabulous flavor of peanut brittle with less fuss!

  • prep time 25 min
  • total time 50 min
  • ingredients 10
  • servings 24

Ingredients

1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
1
egg, beaten, 1 tablespoon reserved
1
teaspoon vanilla
1
cup all-purpose flour
1/4
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/2
cup salted peanuts, finely chopped
Reserved 1 tablespoon beaten egg
1/2
cup salted peanuts or nuts
  • 1 Heat oven to 325°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in 2 tablespoons beaten egg and the vanilla. On low speed, beat in flour, baking soda and cinnamon until dough forms. Stir in 1/2 cup finely chopped peanuts. Refrigerate dough 30 minutes.
  • 2 Crumble chilled dough onto cookie sheet. With floured hands, press dough into 14x10-inch rectangle. Brush with reserved 1 tablespoon egg. Sprinkle with 1/2 cup peanuts; press into dough.
  • 3 Bake 20 to 25 minutes or until dark golden brown. Cool 5 minutes; while warm, cut or break into 24 pieces.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    110
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    65mg
    65%;
    Total Carbohydrate
    9g
    9%
    (Dietary Fiber
    0g
    0%
      Sugars
    5g
    5%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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