1 c Peanut butter
1/2 c Butter or margarine;
-softened
1/2 c Light brown sugar; packed
1/4 c Sugar
1 ts Baking soda
1/2 ts Vanilla extract
1/4 ts Salt
1 lg Egg
1 c Flour
1/2 lb Peanut brittle; coarsely
-chopped
In a large bowl, with mixer at medium speed, beat first 8 ingredients until
blended, occasionally scraping bowl with rubber spatula. Reduce speed to
low; add flour and beat just until blended. Preheat oven to 350 degrees.
Drop dough by heaping tablespoon, about 2 inches apart, on 2 ungreased
large cookie sheets. Top cookie dough with chopped peanut brittle pieces,
gently pressing peanut brittle halfway into dough. Place cookie sheets on 2
oven racks. Bake cookies 15 to 20 minutes until lightly browned, rotating
cookie sheets halfway through baking time. Cool 2 minutes on cookie sheets
on wire racks; with pancake turner, remove cookies to wire racks to cool
completely. Store cookies in tightly covered container.
Yields
18 Servings