Honey Roasted Peanut Cookies

Introduction

You’ll love the perfect balance of sweet and salty in these cookies, where caramel-like dark brown sugar meets the irresistible crunch of honey roasted peanuts. They have a wonderfully chewy texture with just the right amount of crisp edges. It’s a simple recipe that delivers a sophisticated flavor everyone craves.

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

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside.
3. In a large bowl, use a hand mixer (or a sturdy spatula) to beat the room-temperature butter and packed dark brown sugar together until smooth and creamy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Fold in the chopped honey roasted peanuts until evenly distributed throughout the dough.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Extra Crunchy: Flatten the dough balls slightly with the bottom of a glass before baking for thinner, crispier cookies.
• Peanut Butter Swirl: After scooping the dough, make a small indentation in the top and add a tiny dollop of peanut butter before baking.
• Salted Caramel Vibe: Sprinkle a tiny pinch of flaky sea salt on top of each cookie right after they come out of the oven.
• Cookie Bars: Press the dough evenly into a greased 9×9 inch pan and bake for 20-25 minutes, then cool and slice into squares.

Tips for Success

• Ensure your butter is truly at room temperature for easy creaming and a better texture.
• Pack the dark brown sugar firmly into the measuring cup for the right moisture and flavor.
• Chop the honey roasted peanuts finely for even distribution, or leave some larger pieces for extra texture.
• Don’t overbake! The cookies will continue to set as they cool on the hot baking sheet.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat and restore a fresh-from-the-oven feel, warm cookies in a 300°F oven for 3-5 minutes.

FAQ

Can I use light brown sugar?

You can, but dark brown sugar provides a deeper molasses flavor and more moisture, which is key to the cookie’s chewy texture.

Why is there so little butter?

The higher ratio of sugar to butter, along with the egg, is what creates the signature chewy, crisp-edged texture of these cookies.

My dough seems dry. Did I do something wrong?

This is a thick, low-fat dough by design. The moisture comes largely from the dark brown sugar and egg. Just keep mixing until it comes together.

Can I use whole peanuts instead of chopped?

Chopping them ensures they distribute evenly and makes the cookies easier to eat. Whole nuts would make the cookies crumbly and difficult to shape.

How do I get perfectly round cookies?

If your cookies spread unevenly, use a large round cookie cutter or a bowl to gently swirl the warm cookies into a perfect circle right after they come out of the oven.

Can I chill the dough before baking?

Yes, chilling for 30-60 minutes can help prevent excessive spreading and deepen the flavors, but it’s not strictly necessary for this recipe.