Skip to main content

Roasted Peanut-Topped Peanut Butter Cookies


For the holidays my mom received pounds and pounds of raw peanuts from her friend who has a peanut farm in Virginia. I considered making peanut butter, but after I roasted them, my family was just eating them by the handful. I was lucky enough to hide away a few cups and used some to top my favorite cookie: peanut butter cookies!

Ingredients 
makes approximately 20 cookies

Roasted Peanuts
  • 5 to 6 cups raw, shelled peanuts
  • Also needed: baking sheet, mixing bowl, cooling rack that the peanuts don't fall through

Peanut Butter Cookies
  • 1 stick (1/2 C) butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup organic granulated sugar
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 1-1/2 cups flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • coarse sugar for garnishing
  • oven roasted peanuts for garnishing

Procedure

Roasted Peanuts
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. 

Spread shelled peanuts on prepared baking sheet and place in the oven. Roast for 20 to 25 minutes. Start checking them around 20 minutes. You want them to be a nice light golden color. They will continue to cook, so remove them slightly more pale than you eventually want them to be.

Once they are cool enough to handle, place a wire rack over a large bowl and scoop the peanuts onto the rack a handful at a time.


Gently move them around so that the skins fall through, but the peanuts stay on top.


You'll end up with the skins in the bowl and the peanuts on top! Place in an airtight jar until read to use.


Peanut Butter Cookies
In a mixing bowl, cream together butter, peanut butter and sugar. Slowly add in egg and vanilla extract. Beat until well-combined.

In larger mixing bowl, blend together flour, baking powder, and baking soda.

Gently fold flour mixture into peanut butter mixture until completely moistened. Press it into a ball, then let chill for at least an hour.

During the last 15 minutes of chilling, preheat oven to 375 degrees Fahrenheit.

Scoop a tablespoon-sized piece of dough and roll into a ball and place onto cookie sheet. Flatten each ball with a fork, making a criss-cross pattern. 


Sprinkle with coarse sugar and press one or two roasted peanuts into the top.


Place in the oven and bake for 9 to 11 minutes - or just until the cookies begin to brown. You don't want to over-bake them as they harden while they cool.


Let cool on the sheet for 5 minutes before serving. My family likes these hot out of the oven, but they are just as good once they are cooled, too.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir