Peanut Brittle White Chocolate Cookies
Indulge in the perfect balance of sweet, salty, and nutty goodness with these irresistible Peanut Brittle White Chocolate Cookies. Each bite delivers a delightful crunch from the caramelized peanut brittle, complemented by the creamy richness of white chocolate chips. With a soft, chewy center and lightly golden edges, these cookies are a textural masterpiece that’s as easy to make as they are to devour. Perfect for holiday cookie swaps or everyday snacking, they come together in just 15 minutes of prep time and bake to perfection in under 12 minutes. Whether you’re a fan of classic peanut confections or looking to elevate your cookie game, this recipe is a must-try. Store them in an airtight container for up to 5 days—or freeze a batch for a sweet treat any time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.75 cups Light brown sugar, packed
- 1 Large egg
- 2 teaspoons Vanilla extract
- 1 cup Peanut brittle, roughly chopped
- 1 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the chopped peanut brittle and white chocolate chips using a spatula or wooden spoon.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may look slightly underbaked, but they will set as the cookies cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.2 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
