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Belinda Andersen | Pedernales EC

1 box yellow cake mix (16.25 ounces)
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup crushed peanut brittle

1. Preheat oven to 350 degrees. Grease a baking sheet, or cover with parchment paper.

2. Using an electric mixer, beat cake mix, eggs, oil and vanilla at medium speed to form a stiff dough. Add crushed peanut brittle and mix on low speed.

3. Form dough into cookies of any size—small, medium or large. Bake on baking sheet 8 minutes (or longer for large cookies), until edges are golden brown. Transfer to a cooling rack and let cool completely.

4. Chill 8 hours before serving.

Servings: 12. Serving size: 2 cookies. Per serving: 323 calories, 4.22 g protein, 13.67 g fat, 43.69 g carbohydrates, 0.82 g dietary fiber, 351 mg sodium, 30.83 g sugars, 33 mg cholesterol

Cook’s Tip

I make homemade peanut brittle for this cookie, but you can buy it at a grocery store. To crush it, put peanut brittle in a sealed bag and crush with something metal. I use the back of an ice cream scoop.