Kim
Peanut Cookies
  • Peanut Cookies

    125g Unsalted Butter at room temperature.
    150g Brown Sugar (roughly 1 cup lightly packed)
    1 XL egg
    1 teaspoon Vanilla Extract
    200g Plain Flour
    5g Baking Powder
    150g Unsalted Peanuts - reserve about a third to decorate the tops of the cookies.
    Sea Salt Flakes - soft flakes such as Maldon, not rock salt!! to Garnish, not a lot.

    Method

    Pre-heat oven to 180C

    In the bowl of a stand mixer, cream the butter and brown sugar until it is slightly lighter in colour, but no need to over aerate.

    Add the Vanilla Extract, mix to combine, add the Egg and combine thoroughly.

    Sift the flour and baking powder together and add to the mixture, mixing on low until combined.

    Add 2/3 of the peanuts and mix to combined.

    Place tablespoons or scoops of the mixture on a baking paper lined tray and flatten down lightly with your fingers, allow sufficient room between them for the cookies to spread a bit, at least 5cm.

    Press a few peanuts into the top of each cookie, then sprinkle very very lightly with a few flakes of sea salt per cookie.

    Bake for around 10 minutes - until golden.

    Cool on wires and enjoy!

    You can use this recipe for many variations, including;

    Omit putting the peanuts into the mixture and just cluster them on top for a more European look.

    Swap Peanuts for Almond, Cashews or your other favourite nuts

    Raisin or Sultana or Ginger or Dates or Dried Cranberries, or a mixture of some or all of them, just omit the salt and the additional on the top as the fruit will burn, so bury it in the mixture.

    Choc chips or candy covered chocolate pieces like Smarties or M&M's (omit the salt for kids).
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  1. opiektidung
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