I didn’t use the proper caramel sauce for these cookies. I used ice cream caramel sauce so it was runny and din’t set up properly. I also thought the cookies themselves were rather bland so overall these were huge disappointment.
Peanut Brittle Shortbread Cookies from Bob’s Red Mill United States of Cookies
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Instructions
- In the bowl of a stand mixer cream together butter and peanut butter until smooth. Add in vanilla and mix well.
- Add in flour and powdered sugar and mix on low to medium speed until dough forms a ball. Fold in peanut brittle bits.
- Using a 2 oz cookie scoop scoop dough onto a lined baking tray and flatten slightly with the palm of your hand. Make an indentation in the center of the cookie with your thumb, creating a 1″ circle.
- Bake at 350 degrees for 13-15 minutes. Allow cookies to cool on the pan for 5 minutes before transferring to a flat surface to cool completely. Once cook, spoon about 1 Tbs of caramel sauce into the center well of each cookie. Top with crushed peanuts if desired.
