Deluxe Peanut Butter Brickle Cookies Food

BRICKLE COOKIES

Steps:

• In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well. Stir in pecans. Refrigerate for 1 hour or until firm enough to handle., Roll into 1-in. balls; dip top of each ball into toffee bits and set 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

BRICKLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375℉ (190℃). Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg, beating until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Stir in toffee bits. mixing until just blended. Drop dough by heaping teaspoonfuls 2 inches apart onto an ungreased baking sheet. Flatten slightly with hand or a floured bottom of a glass. Bake on baking sheet at a time at 375℉ (190℃) F for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Remove cookies to foil or racks to cool completely. ICING: Combine confectioners' sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies. TOPPING: Dip cookie in toffee bits and gently press them into the icing. Allow icing to set before serving.

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.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BUTTER DELIGHTS

Steps:

• In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.

BUTTER BRICKLE COOKIES

Steps:

• Cream sugars, shortening, eggs, and vanilla.
• Spoon flour into measuring cup, level off, add dry ingredients to creamed mixture.
• Mix well.
• Stir in mini chocolate chips and Bits of Brittle.
• Drop on greased cookie sheet.
• Bake at 350F for 12-15 minutes.
• Makes 5 dozen.

SALTINE CRACKER BRICKLE

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

BUTTER BRICKLE COOKIES

Steps:

• In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
• Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
• Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
• With fork dipped in sugar, flatten each in a crisscross pattern.
• Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
• Cool one minute and remove from baking sheets. Cool completely on wire racks.