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Epicurious
Cookbooks

Peanut Cookies

By Anna Pump and Gen LeRoy

4.0

(39)

Image may contain Plant Food Cake and Dessert

At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guests at the Inn, who enjoy a good cookie.

Recipe information

  • Yield

    Yields about 30 cookies

Ingredients

8 tablespoons softened butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup flour
1 teaspoon baking powder
1 cup shelled salted peanuts
2 ounces semi-sweet chocolate, melted and cooled (optional)

Preparation

  1. Step 1

    Preheat the oven to 350°F. Butter a baking sheet.

    Step 2

    In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well. Add the flour, baking powder, and peanuts. Blend well.

    Step 3

    Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet. Bake for about 10 minutes, or until the cookies are light brown. Cool. Drizzle the melted chocolate over the cooled cookies. Store in a cool, dry place.

Country Weekend Entertaining Doubleday
TagsCookieDessertChocolatePeanutNutSnackGluten FreeVegetarianEasyQuickMake AheadBakingElectric MixerCookbooks
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