Peanut Brittle Cookie Bars with Peanut Butter Icing

Peanut Brittle Cookies with Peanut Butter Icing

Cakey cookie bars loaded with salted peanuts and drizzled with peanut butter icing. A vintage, prize-winning recipe that doesn’t actually contain any peanut brittle candy but mimics it.

The thick cookie batter is spread out in one layer on a cookie sheet to bake then cleverly broken up by hand into uneven cookie-sized piece to resemble peanut brittle.

The cookie itself is soft and not very sweet punctuated by the crunch of the peanuts. The original recipe didn’t call for icing but after sampling a piece. . . it needed something. . . more. Something sweet to play off the saltiness.

The peanut butter icing gives it a more finished feel and offers a perfect balance to the salty bite that will completely satisfy you if you’re a lover of the combination the way I am. And even if you’re not.

Aside from their insane deliciousness the idea of them is just plain cute. When I first spotted the recipe it was one of those times when I couldn’t wait to get in the kitchen and make them.

They did not disappoint.

Peanut Brittle Cookies

Peanut Brittle Cookie Bars with Peanut Butter Icing

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 (10 x 14-inch) pan

Peanut Brittle Cookie Bars with Peanut Butter Icing

Cake-like cookies loaded with salted peanuts and drizzled with peanut butter icing.


1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup salted peanuts
8 tablespoons butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1 cup confectioners' sugar
2 tablespoons milk
2 tablespoons peanut butter


  1. Preheat oven to 325° F. Line a 10 x 14 - inch baking sheet with parchment paper.
  2. In a small bowl sift together the flour, baking soda, and cinnamon. Finely chop up half the peanuts and stir into the flour mixture. Set aside.
  3. In a separate large bowl beat the butter on low speed until light and fluffy. On low speed gradually add brown sugar beating until smooth. Beat in vanilla and 2 tablespoons of the beaten egg. Add the flour/peanut mixture and combine well, it will be thick.
  4. Spread the dough out evenly on the baking sheet and use the remaining egg to brush the top. Sprinkle the rest of the peanuts over top. Bake about 20 minutes until slightly golden brown. Let cool in pan.
  5. Once cooled make the icing by whisking the confectioners' sugar with the milk. Melt the peanut butter 15 - 20 seconds and whisk into the confectioners'. Drizzle over top of the cookie. Let set then carefully break the cookie into pieces. Store in airtight container up to 1 week.


Adapted from Saveur

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  1. says

    I’m slightly scared of making actual peanut brittle but these cookies seem like the perfect gateway drug! All the flavor but none of the stress – win.

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