Ingredients

1/2 cup vegetable shortening ( Crisco Golden )
1/2 cup light brown sugar ( packed )
1/4 cup granulated sugar
1 tablespoon vanilla
1 egg
1 1/4 cups flour ( Robin Hood All Purpose )
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 lb peanut butter chips
1 cup Skor English toffee bit
3/4 cup unsalted peanuts
Peanut Brittle Cookies are the perfect snack for those with a sweet tooth who also crave that perfect crunch. These cookies are made with a combination of peanut butter chips, toffee bits and peanuts, which give them a unique texture and flavor. They are easy to make and go perfectly with coffee or tea. These cookies offer a great source of protein from the peanuts and toffee bits, which contain antioxidants that protect against cell damage and lower the risk of heart disease and cancer. The addition of vegetable shortening makes them a healthier alternative to butter as it contains lower levels of saturated fats. Overall, these cookies are a great snack option for those who want a delectable snack with a sweet and crunchy twist.

Instructions

1.Preheat the oven to 350°F.
2.Cream together the shortening, brown sugar, granulated sugar, vanilla and eggs.
3.Sift together flour, soda and salt.
4.Mix flour mixture into creamed mixture.
5.Fold in peanut butter chips, Skor English toffee bits, and unsalted peanuts.
6.Drop by teaspoonfuls onto ungreased cookie sheets.
7.Bake 10 minutes.
8.Cool on cookie sheets for 2 minutes, then remove to cool on wire racks.

PROS

These cookies have a yummy crunch due to the nuts and toffee bits.

They are easy to make and go perfectly with coffee or tea.

CONS

Peanut butter chips may not be available in some stores and must be bought online or substituted.

They may be too sweet for some people who prefer more savory flavors in their snacks.

HEALTH & BENEFITS

Peanuts and toffee bits contain antioxidants that protect against cell damage and lower the risk of heart disease and cancer.
Vegetable shortening is a healthier alternative to butter as it contains lower levels of saturated fats.

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