Peanut Cookies
About This Dish
These cookies are the kind of thing my grandma used to make, and every time I bake them, I think of her. They're simple—just peanuts, flour, sugar, butter—but they're so good. The peanuts get toasted as they bake, which brings out their flavor, and the cookies themselves are crumbly and buttery. They're not too sweet, which I appreciate, and they're the kind of thing you can eat three or four of without feeling like you've overdone it. I make these when I want something comforting, or when I need a quick gift for someone. They're easy to make, they keep well, and everyone seems to like them. Sometimes the simplest things are the best things.
Flavors
Nutrition Information
Ingredients
- Roasted peanuts
- All-purpose flour
- Butter
- Sugar
- Egg
- Baking powder
- Salt
- Vanilla extract
Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2
If your peanuts aren't already roasted, toast them in the oven for about 10 minutes, then let them cool.
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3
Chop the peanuts roughly. You want some bigger pieces and some smaller ones—it gives the cookies texture.
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4
Cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
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5
In a separate bowl, whisk together flour, baking powder, and salt.
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6
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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7
Fold in the chopped peanuts. Don't overmix—you want everything just combined.
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8
Drop rounded tablespoons of dough onto your baking sheet, spacing them about 2 inches apart.
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9
Bake for 12-15 minutes, until the edges are golden brown. The centers might look a bit soft, but they'll firm up as they cool.
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10
Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Cooking Tips
- Don't overbake them. They should be golden around the edges but still a bit soft in the center when they come out.
- The cookies will spread a bit as they bake, so make sure to space them out on the baking sheet.
- If you want them extra crunchy, you can bake them a minute or two longer, but watch them carefully—they can go from perfect to burnt quickly.
- These keep well in an airtight container for about a week. They also freeze well if you want to make a big batch.
Quick Summary
Mix ground peanuts with flour, butter, and sugar, shape into cookies, and bake until golden and crumbly.
