Best Deluxe Peanut Butter Brickle Cookies Recipes

DELUXE PEANUT BUTTER BRICKLE COOKIES image

Categories Nut

Yield 3 dozen

Number Of Ingredients 12

3 1/2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon salt
2 cups unsalted butter, chilled, cut up
1 1/2 cups packed light brown sugar
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 eggs
3 cups honey-roasted peanuts
2 (10-oz.) pkg. peanut butter chips
2 (8-oz.) pkg. toffee bits or 12 (1.4-oz.) bars milk chocolate toffee, such as Heath bars, chopped

Steps:

1. Whisk flour, oats, baking soda and salt in medium bowl. 2. Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined. Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape. 3. Heat oven to 375ºF. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets. Gently form into balls; flatten slightly to 1-inch thickness. Freeze dough on baking sheets 10 minutes or until firm. 4. Bake 10 to 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

Deluxe Peanut Butter Brickle Cookies image

Provided by @MakeItYours

Number Of Ingredients 12

3 1/2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon salt
2 cups unsalted butter, chilled, cut up
1 1/2 cups packed light brown sugar
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 eggs
3 cups honey-roasted peanuts
2 (10-oz.) pkg. peanut butter chips
2 (8-oz.) pkg. toffee bits or 12 (1.4-oz.) bars milk chocolate toffee, such as Heath bars, chopped

Steps:

Whisk flour, oats, baking soda and salt in medium bowl.
Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined. Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.
Heat oven to 375ºF. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets. Gently form into balls; flatten slightly to 1-inch thickness. Freeze dough on baking sheets 10 minutes or until firm.
Bake 10 to 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.
About 3 dozen cookies
PER COOKIE: 485 calories, 29 g total fat (14.5 g saturated fat), 9 g protein, 50 g carbohydrate, 40 mg cholesterol, 215 mg sodium, 3 g fiber