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“I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free peanut brittle, all natural peanut butter, and Splenda brand sugars.”
22 cookies

Ingredients Nutrition


  1. Heat oven to 375. Place flour in a medium bowl. Break apart peanut brittle into a food processor. Pulse until brittle is finely crushed (you should have about 3/4 cup). Add to bowl of flour, along with baking powder and salt. Set aside.
  2. In a large mixing bowl, beat together butter and peanut butter until smooth. Add brown sugar and 1/2 cup of the granulated sugar. Beat until light in color, about 2 minutes. Add vanilla and eggs and beat until smooth, scraping down side of bowl. On low speed, beat in flour mixture.
  3. Place remaining 1/2 cup sugar in a small bowl. Roll 1/4 cup dough into a ball; coat in sugar. Transfer dough balls to ungreased baking sheets and flatten with a 3-inch round ramekin. Use fork tines to make "+" marks on cookies.
  4. Bake cookies in 375 oven for 13-15 minutes or until edges are browned and cookies are set. Rotate pans halfway through baking. Transfer baked cookies to wire racks to cool. Repeat with remaining dough.
  5. Store cookies at room temp in airtight container up to 2 weeks.

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