$1,000 Peanut brittle cookies recipe (1953)
Fill your cookie jar today with these really different, prize-winning cookies made with French’s pure vanilla and fresh-ground cinnamon.
Best of Class Winner in Pillsbury’s Bake-Off!
Be sure to also see the bonus recipe for a version made with peanut brittle — the version from 1976 is below!
How to make peanut brittle cookies
1 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup butter or other shortening
1/2 cup brown sugar, firmly-packed
3 tablespoons beaten egg
1 teaspoon French’s vanilla extract
1 cup salted peanuts
Sift together flour, soda, cinnamon. Cream butter, add sugar gradually, creaming well. Add 2 tablespoons of egg and vanilla. Beat well.
Blend in dry ingredients and 1/2 cup peanuts, finely-chopped. Mix thoroughly. Spread or pat dough on a greased baking sheet to a 14″ x 10″ rectangle. Brush with remaining egg. Sprinkle on 1/2 cup peanuts.
Bake in slow oven (325 F) for 20 to 25 minutes. Do not overbake. Cut or break into pieces while warm.
Makes 2 dozen cookies
BONUS: Peanut brittle cookies recipe (from 1976)
Cookies are always popular. They are a favorite dessert for the lunch box crowd or with milk after school. Next time, treat your family to the chewy, crunchy goodness of peanut brittle cookies!
Peanut brittle cookies are easy, economical and delicious. Simply combine crushed peanut brittle with the basic cookie dough, drop by the spoonful onto greased baking sheets, and place them in the oven to bake. You can crush the peanut brittle easily by placing it between sheets of wax paper on a board and pounding it with a mallet. The unusual flavor of peanut brittle will bring pleasant calls for more. Why not bake a second batch?
Or, for that family member away from home, wrap each cookie individually and send them on their way. The surprise will be remembered for a long time, and requests for more are sure to follow.
Peanut brittle cookies (made with actual peanut brittle)
3 dozen cookies
2 cups enriched flour
1 tbsp. baking powder
1/2 cup butter
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 cup crushed peanut brittle
Stir together flour and baking powder. Cream butter, sugar and brown sugar together until light and fluffy. Add egg’ and vanilla. Gradually blend in flour mixture until smooth. Stir in peanut brittle. Drop by level tablespoonsful onto greased baking sheet. Bake in preheated 350 degree oven 15 to 17 minutes, or until golden brown. Remove immediately to wire racks.
NOTE: Spoon flour into dry measuring cup; level. Do not scoop. If self-rising flour is used omit baking powder.