Try this Brickle Peanut Butter Cookies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees F. 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" 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 degrees for 7-8 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 confections 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. From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V4 #153 by Suzy
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Serving Size: 1 Dozen (208g) | ||
Recipe Makes: 3 Dozen | ||
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Calories: 769 | ||
Calories from Fat: 452 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.2g | 67 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 82mg | 25 % | |
Sodium 1342.1mg | 46 % | |
Potassium 599.1mg | 16 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 53.3g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 769
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