Introduction
These honey roasted peanut cookies are the perfect marriage of a chewy cookie base and the sweet, salty crunch of honey roasted peanuts. You’ll love how the deep molasses flavor of the dark brown sugar complements the peanuts. It’s an easy, one-bowl recipe that delivers exceptional flavor with minimal fuss.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 30 cookies
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 4 Tablespoons unsalted butter (room temperature)
- 1 ¼ cups dark brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped honey roasted peanuts
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside.
- In a large mixing bowl, use an electric mixer or a sturdy spoon to cream the room-temperature butter and dark brown sugar together until well combined and slightly fluffy.
- Beat in the large egg and vanilla extract until the mixture is smooth.
- Fold in the chopped honey roasted peanuts until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Bars: Press the dough evenly into a parchment-lined 9×9 inch baking pan and bake for 20-25 minutes. Cool and slice.
- Salted Caramel Drizzle: After baking, drizzle the cooled cookies with a simple salted caramel sauce.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla or chocolate ice cream between two cooled cookies.
- Extra Crunch: Reserve a handful of chopped peanuts to press onto the top of each cookie dough ball before baking for a more textured appearance.
Tips for Success
- Ensure your butter is truly at room temperature for easy creaming and a proper cookie texture.
- For a chewier cookie, slightly underbake them and let them finish setting on the hot baking sheet.
- Chop the honey roasted peanuts to a medium consistency; some fine bits and a few larger pieces create the best texture.
- Use a cookie scoop to ensure your cookies are uniform in size for even baking.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To revive that fresh-from-the-oven warmth and slight crispness, place a cookie on a microwave-safe plate and heat for 8-10 seconds.
FAQ
Can I use natural peanuts instead?
While you can, you will lose the distinct sweet-and-salty honey roasted flavor that defines this cookie. The sugar in the dough won’t fully compensate.
My dough seems dry. What happened?
You may have over-measured the flour. For best results, spoon the flour into your measuring cup and level it off with a knife.
Why are my cookies spreading too much?
Ensure your baking soda is fresh. Also, make sure your oven is fully preheated before baking.
Can I make the dough ahead of time?
Yes, you can scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Is it necessary to chill the dough?
This dough is designed for no-chill baking. However, if your kitchen is very warm and the dough feels greasy, a 15-minute chill can help.
Can I double the recipe?
Absolutely. Simply double each ingredient exactly and use multiple baking sheets, rotating them halfway through baking.