Peanut Brittle Cookies
For peanut lovers, these Peanut Brittle Cookies are the perfect treat! A delicious combination of sweet and nutty flavors, with a slight whiskey kick for an unforgettable taste.
Equipment
- Baking sheets, Parchment paper or silicone baking mats, Saucepan, Large bowl, Wire rack
Ingrediënten
- 1 cup 112 g dry-roasted peanuts
- 2 tablespoons 28 g nondairy butter
- 2 tablespoons 30 ml water
- 1 cup plus ¼ cup 176 g Sucanat, divided
- ¼ teaspoon fine sea salt
- ½ cup 128 g creamy or crunchy natural peanut butter
- ¼ cup 60 ml whiskey
- 2 tablespoons 30 ml plain soy or other nondairy milk
- 2 teaspoons pure vanilla extract
- 1 cup 120 g light spelt flour
- ½ cup 39 g quick-cooking oats, finely ground
- 1 teaspoon baking powder
Instructies
- Line two baking sheets with parchment paper or silicone baking mats.
- In a small saucepan, combine the peanuts, butter, water, and ¼ cup (48 g) of Sucanat.
- Heat over medium-high heat, bringing to a low boil.
- Cook for about 4 minutes, stirring constantly, until the peanuts color and the liquid reduces.
- Remove from heat and cool for a few minutes.
- Transfer the mixture to a large bowl and break apart any hardened pieces.
- Add the remaining 1 cup (128 g) Sucanat, salt, peanut butter, whiskey, milk, and vanilla.
- Stir until emulsified.
- Stir in the flour, ground oats, and baking powder.
- Divide the dough into 16 portions, about 2 tablespoons (42 g) each.
- Place the dough portions on the baking sheets, flattening each cookie to your desired thickness.
- The cookies won’t spread during baking.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Bake the cookies for 15 minutes, or until the edges are golden brown.
- Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these Peanut Brittle Cookies with a glass of iced tea or your favorite coffee for a crunchy, sweet snack. They’re also perfect for holiday gifting!
Wine Advice:
A nutty dessert wine like a Tawny Port or a rich, smooth Chardonnay would be an excellent match for these cookies, enhancing their peanut and whiskey flavors.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 10 g | Fiber: 2 g | Sugar: 8 g | Salt: 0.05 g
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