Peanut Crisps
- Comments()
- Yield Makes 3 1/2 dozen
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 4 tablespoons unsalted butter, softened
- 1 1/4 cups packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup salted whole peanuts
Directions
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Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
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Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
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Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
Cook's Note
Cookies can be stored in airtight containers at room temperature up to 1 week.
would never have put these ingredients together but the cookies are great, very simple and tasty; reminiscent of peanut brittle.
I get so annoyed with the stupid pop-up ads. This recipe has a Redi-Whip add that won't go away...ahhhhhhhhh......the pop-up blocker won't even kill it.
And the structure of the cookie looks like it should freeze very well.
The 'shiny brown covered peanut' is known as the SPANISH peanut and is in many stores. I plan to sub pistashios and sunflower nuts (different recipes). Plain virginia peanuts never taste good to me.
these cookies are not worth the effort. they get stale quickly and are not pretty-looking. i will not be making these again.
I just made these cookies.....I think they are horrible! Waste of ingredients and time......I think that using all brown sugar made them overly chewy.........Tossed them and made some edible chocolate chunk cookies....
Made these recently and hey came out great! Had to make them again!
Planters calls them "Cocktail Peanuts." I made them for Christmas this year, and everyone loved them! They taste like peanut brittle, only without all that stirring! I'll make them again!
I made these according to the recipe, but substituted 1 cup coursely chopped mixed nuts for the peanuts, and they came out just delicious - great blend of salty/sweet and crunchy/chewy
These really aren't that great. I wouldn't bother making them again or recommending them. The batter tastes flat and the salted peanuts don't really add too much. Just a blah recipe:(
For those who can't have to much salt, try them with salt free Peanuts,or with low salt Peanuts or roasted they are good too,
i believe Planters still makes Cocktail Peanuts. They have a shiny appearance and you can actually see the salt on them
gardenlady
i believe Planters still makes Cocktail Peanuts. They have a shiny appearance and you can actually see the salt on them
gardenlady
i believe Planters still makes Cocktail Peanuts. They have a shiny appearance and you can actually see the salt on them
gardenlady
i believe Planters still makes Cocktail Peanuts. They have a shiny appearance and you can actually see the salt on them
gardenlady
Probably not. They are more likely the "Virginia Peanuts" you can find in cans or bags in most grocerys. The ones that do not have those thin, brown 'skins' on them. I would imagine that you could use dry-roasted peanuts, though. Not sure how the taste of the cookie would change.
Probably not dry-roasted. Look for whole peanuts out of the shell... like cans of Virginia Peanuts... something without those thin, brown paper-like casings around them. You probably could use dry-roasted salted peanuts though if you can't find the others.
Are the peanuts like dry roasted peanuts