SALTED PEANUT COOKIES
Salted peanut cookies. If you use self rising flour, omit baking soda and salt.
Provided by Kathleen Dickerson
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
- Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 18.7 g, Cholesterol 10.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 154.7 mg, Sugar 9.3 g
SALTED PEANUT COOKIES
Instead of walnuts or pecans, this chocolate chip cookie recipe calls for salted peanuts. Whenever I bake these, friends and family seem to come running!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 51mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SALTED PEANUT COOKIES
These nutty cookies get a crunchy boost from a surprise ingredient-breakfast cereal!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Mix brown sugar, shortening, vanilla and eggs in large bowl. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts.
- Shape dough by rounded teaspoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped in sugar.
- Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg
SALTED PEANUT COOKIES
This recipe was my great-gramma's...a family fave. Don't let the ingredients fool you-they're delicious!
Provided by F-16 momma
Categories Drop Cookies
Time 22m
Yield 36-48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Mix in order above.
- Shape into 1 inch balls and press down.
- Bake 10-15 minutes, or until golden brown.
- Remove from oven and allow to cool on pan 2 minutes.
Nutrition Facts : Calories 177.5, Fat 9.3, SaturatedFat 2.9, Cholesterol 14.9, Sodium 150.4, Carbohydrate 21.4, Fiber 1.3, Sugar 12.1, Protein 3.1
PEANUT BUTTER COOKIES
No mixer is required to make these craggy rounds that deliver all the comfort of eating a spoonful of peanut butter straight out of the jar - but with the creamy-candy richness of peanut butter chips in each bite. (If you're a crunchy peanut butter person, you can throw in whole salted nuts, too.) Because of their low proportion of flour, these little disks develop fudgy centers inside lightly crisp edges. There are countless varieties of peanut butter in markets and all yield different cookie results. These use natural peanut butter, which is just peanuts blended with salt, so they taste especially peanutty.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 45m
Yield About 50 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
- Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
- Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
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