| Recipe: |
1 cup creamy peanut butter
1/2 cup margarine or butter (1 stick), softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
1 cup all-purpose flour
1/2 pound peanut-brittle candy, coarsely chopped
In 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 F. Drop dough by heaping tablespoons, 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 between upper and lower racks 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.
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