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.