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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur