Saturday, January 21, 2012

Peanut Brittle Cookies

Being the extra observant person that I am (NOT, just ask my hubby), I just noticed that Blogger has given us the ability to reply to comments.  How cool is that and when did it happen?  Whatever, Thanks, Blogger.

Do you ever have a love/hate relationship with something?  It seems I do with many things.  The recipe I am posting today is the result of the love/hate thing with a cookie recipe and peanut brittle.

Last fall Marsha over at The Better Baker posted a recipe for “Melt in Your Mouth” Pecan Toffee Cookies.  I made the cookies and love them.  Don’t love the cost of the Heath Toffee Bits though.  Next is peanut brittle.  Love peanut brittle, my teeth not so much.  But, I can buy a 6 oz. box of peanut brittle at Dollar Tree for $1.00.  So I thought, “What if I used crushed peanut brittle in Marsha’s recipe instead of toffee bits?” 

That seemed to have some possibilities, so I gave it a try with my Homemade Cake Mix.   What resulted was a cookie not at all like the original recipe but so good in its own way.  The cookies are thin and crisp but sturdy with a flavor amazingly like peanut brittle.  They develop little craters and even holes where the peanut brittle melts as they bake and tend to be a little free-form in shape.


The peanut brittle came in a foil pouch so I just crushed it inside the pouch with my meat mallet.

The cookies must be baked on a non-stick foil-lined baking sheet, or spray regular foil with non-stick spray.  Let the cookies stand a minute or so after baking to firm up some before removing to a cooling rack.

Give these a try, you won’t be sorry you did.

Peanut Brittle Cookies
1/2 c. butter, softened
1 (18 oz.) box yellow cake mix (or make you own)
2 lg. eggs, at room temperature
1 T. water
1 (6 oz.) box peanut brittle, crushed.

Place butter, cake mix, eggs and water in a mixer bowl and mix until well blended.  Stir in crushed peanut brittle.  Drop by rounded teaspoonsful onto non-stick, foil-lined baking sheet.  Bake at 350 degrees for 10 minutes.  Let cookies stand for 1 minute or so before removing from baking sheet.  Transfer to rack to cool.  Makes about 5 dozen cookies.


  1. These look fun to make. Yummy.
    I noticed the reply, as well, wondered if it only replies on our blog page or back to commenter?
    Blessings, Susie

  2. wow, yummy toffee goodness

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  4. I love that you used a homemade cake mix in these. What a nice flavor combination with that little crunch of the brittle. These are some good cookies!!

  5. I love peanut brittle, and I bet its' wonderful in cookies! I appreciate you sharing this on Must Try Monday. Thank you so much!

  6. That sounds really great! And I'll definitely have to give your homemade cake mix a go.

    Stopping by from Must Try Monday

  7. I'd love it if you'd come by Themed Baker's Sunday and share your treat! This week's theme is cookies!
    See you there!
    Cupcake Apothecary


I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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