Best Peanut Butter Brickle Cookies Recipes

DELUXE PEANUT BUTTER BRICKLE COOKIES

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

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

PEANUT BUTTER BRICKLE COOKIES

Steps:

• Preheat oven to 350.
• In a LARGE mixing bowl cream together margarine, peanut butter, sugars, eggs and vanilla.
• In another bowl stir together all the dry ingredients, except chips and brickle.
• Slowly add dry ingredients to creamed mixture while mixing.
• Mix well.
• Stir in chips and brickle.
• Drop by heaping teaspoons onto cookie sheet or hot stone.
• Bake for about 15 minutes.
• Move to cooling racks a minute or so after removing from the oven.