Best Salted Peanut Cookies Recipes

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SALTED PEANUT COOKIES



Salted Peanut Cookies image

Salted peanut cookies. If you use self rising flour, omit baking soda and salt.

Provided by Kathleen Dickerson

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Yield 36

Number Of Ingredients 8

1 cup shortening
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
2 cups salted peanuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
  • Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 18.7 g, Cholesterol 10.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 154.7 mg, Sugar 9.3 g

SALTED PEANUT COOKIES



Salted Peanut Cookies image

Instead of walnuts or pecans, this chocolate chip cookie recipe calls for salted peanuts. Whenever I bake these, friends and family seem to come running!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 dozen.

Number Of Ingredients 10

1-1/2 cups shortening
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups semisweet chocolate chips
1-1/2 cups salted peanuts

Steps:

  • In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 51mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SALTED PEANUT BUTTER-PRETZEL-CHOCOLATE CHIP COOKIES - CC RECIPE



Salted Peanut Butter-Pretzel-Chocolate Chip Cookies - CC Recipe image

Provided by á-48655

Number Of Ingredients 12

1 1/4 cups (6 1/4 ounces) all-purpose flour
1 cup (3 ounces) quick oats
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 1/4 cups packed (8 3/4 ounces) light brown sugar
2/3 cup crunchy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 1/2 ounces pretzel sticks, coarsely crushed (2/3 cup)
Flake sea salt

Steps:

  • 1. Combine flour, oats, baking soda, and salt in bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until smooth, about 1 minute. Add peanut butter, egg, and vanilla and mix until fully incorporated, about 30 seconds, scraping down bowl as needed. 2. Reduce speed to low and slowly add flour mixture; continue to mix until just combined. Add chocolate chips and pretzels and mix until just incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour. 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 2 tablespoons chilled dough at a time, roll into 1 1/2-inch balls and space them evenly on prepared sheets, 12 per sheet. Press each ball to 3/4-inch thickness using bottom of greased dry measuring cup. 4. Bake until puffed and cracks just form on top, 11 to 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Sprinkle cookies with sea salt, then transfer to wire rack. Let cookies cool completely before serving.

SALTED PEANUT COOKIES



Salted Peanut Cookies image

This recipe was my great-gramma's...a family fave. Don't let the ingredients fool you-they're delicious!

Provided by F-16 momma

Categories     Drop Cookies

Time 22m

Yield 36-48 serving(s)

Number Of Ingredients 11

1 cup Butter Flavor Crisco or 1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup oatmeal
2 cups wheat flakes cereal
1 cup salted peanuts

Steps:

  • Preheat oven to 375°F.
  • Mix in order above.
  • Shape into 1 inch balls and press down.
  • Bake 10-15 minutes, or until golden brown.
  • Remove from oven and allow to cool on pan 2 minutes.

Nutrition Facts : Calories 177.5, Fat 9.3, SaturatedFat 2.9, Cholesterol 14.9, Sodium 150.4, Carbohydrate 21.4, Fiber 1.3, Sugar 12.1, Protein 3.1

SALTED PEANUT CEREAL COOKIES



Salted Peanut Cereal Cookies image

Unique twist on salted peanut cookies with cornflakes and oatmeal in the dough.

Provided by mbaas

Time 35m

Yield 36

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 large eggs
2 cups rolled oats
1 cup cornflakes cereal
1 cup Spanish peanuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sift flour, baking soda, and baking powder together in a medium bowl.
  • Cream white sugar, brown sugar, shortening, and eggs together in a large bowl with an electric mixer until smooth. Gradually add flour mixture to the wet ingredients, mixing it in on low speed until combined. Mix in oats, cornflakes, and peanuts by hand.
  • Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets; flatten each cookie with the bottom of a glass.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 to 2 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 21.3 g, Cholesterol 10.3 mg, Fat 8.3 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 61 mg, Sugar 11.6 g

SALTED PEANUT COOKIES



Salted Peanut Cookies image

These nutty cookies get a crunchy boost from a surprise ingredient-breakfast cereal!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 5

Number Of Ingredients 10

2 cups packed brown sugar
1 cup shortening
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Wheaties™ cereal
1 cup salted peanuts

Steps:

  • Heat oven to 350°F. Mix brown sugar, shortening, vanilla and eggs in large bowl. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts.
  • Shape dough by rounded teaspoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped in sugar.
  • Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg

SPANISH SALTED PEANUT COOKIES



Spanish Salted Peanut Cookies image

A recipe Gramma Bea got from her sister Hazel Neal.

Provided by Jo Schrepfer

Categories     Cookies

Number Of Ingredients 11

1 c brown sugar
1 c white sugar
1 3/4 c flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla
3 c oatmeal
1 tsp soda
3 eggs
1 c shortening
1 c spanish peanuts

Steps:

  • 1. Cream sugars and shortening. Mix in all other ingredients. Mix well. Drop spoonfuls on cookie sheet. Bake at 350 for 10 min.

SALTED PEANUT BUTTER COOKIES



Salted Peanut Butter Cookies image

Categories     Nut     Cookies

Number Of Ingredients 5

1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups smooth peanut butter
to finish pinch Coarse-grained sea salt, to finish

Steps:

  • Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn't be able to see any ribbons of peanut butter. Ovenly says you know the dough is ready when it has the consistency of Play-Doh, but I can tell you as the mom of a Play-Doh fanatic that mine was thinner, softer. If you'd like to get those pretty striations across the top of the cookies, chill the dough by freezing it in its bowl for 15 minutes, stirring it once (so the edges don't freeze first), before scooping it. If you're not obsessed with these markings, you can scoop it right away. Scoop or spoon the dough into balls - Ovenly uses about a 1/4-cup scoop (probably #16); I use a 1 2/3 tablespoons or #40 scoop. Place on prepared pan. For the tallest final shape, place the tray in the freezer for 15 minutes before baking. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They'll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up. Do ahead: You can definitely make the dough in advance and either refrigerate it for a couple days or freeze it longer. However, if I were going to freeze it, I'd probably go ahead and scoop it first. You can bake them right from the freezer. About chilling the dough: The Ovenly recipe says you can scoop and bake the cookies right away, but they keep their shape better if you chill them in the freezer for 15 minutes first. I tried it with and without and did find a better dome and final shape with the 15 minutes after. However, I was incredibly charmed by the striated marks from the cookie scoop on top of the cookie I bought last weekend, as well as in the photo in their book, and I realized that I couldn't get it at home with just-mixed dough; you'll get more of a blob shape from your scoop. So, I also chilled the dough for 15 minutes before scooping it and was then satisfied with the shape. It's not necessary unless you're as taken with top pattern as I am. Two questions I suspect someone will ask very soon: Can you make this with all-natural peanut butter and can you make this with almond or a nut butter? The answer to both is yes, however, the authors themselves warn that you'll get the best final shape and texture from a smooth, thick processed peanut butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3-ounce jar of Skippy is estimated to contain 1 3/4 cups, saving you some measuring). I suspect an almond or cashew butter will have a similar effect as natural peanut butter.

SALTED PEANUT COOKIES



Salted Peanut Cookies image

This is a old family recipe. My mom had it in her old family cookbook not sure who it is from. I think it was the chrs side.

Provided by Julie Leo

Categories     Drop Cookies

Time 23m

Yield 2 dozen

Number Of Ingredients 10

2 cups brown sugar, firmly packed
2 large eggs
1 cup lard or 1 cup shortening
1 teaspoon vanilla
1 cup corn flakes
2 cups oatmeal
1 cup salted peanuts
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • Combine sugar, eggs, lard and vanilla in a bowl.
  • Then combine the remaining ingredients in another bowl; mix well.
  • Next combine both bowls.
  • Drop by spoonfuls onto cookie sheet, flatten slightly.
  • Bake at 350° for 8-10 minutes, or till golden brown.

Nutrition Facts : Calories 3314.6, Fat 170.2, SaturatedFat 50.7, Cholesterol 308.9, Sodium 1995.7, Carbohydrate 401.6, Fiber 20.7, Sugar 220, Protein 59.9

SALTED PEANUT COOKIES



Salted Peanut Cookies image

*

Provided by Peggy Bockler

Categories     Cookies

Time 25m

Number Of Ingredients 10

1 c brown sugar
1 c sugar
1 c butter
2 eggs
1 tsp vanilla
2 1/4 c flour
1 tsp baking powder
1 tsp baking soda
1 c crushed corn flakes (i like to use wheaties)
1 c salted peanuts

Steps:

  • 1. Cream butter, sugars, eggs and vanilla. Mix flour, baking powder and baking soda all together. Add to creamed mixture. Mix well.
  • 2. Add corn flakes and peanuts. Roll in size of walnut and roll is sugar. Bake at 375° for 10-12 minutes.

SALTED PEANUT COOKIES



Salted Peanut Cookies image

A girlfriend of mine used to bring these to work and share them. They were so good and had such a great texture. I finally got the recipe out of her after years of begging. We are retired now but I am still enjoying those cookies!

Provided by Stephanie Morris

Categories     Cookies

Time 20m

Number Of Ingredients 9

1 c sugar
1 c shortening
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp baking soda
1 c oatmeal
1 can(s) salted peanuts

Steps:

  • 1. Cream together Sugar, shortening, eggs, vanilla
  • 2. Add: flour, baking powder, baking soda, mix well
  • 3. Add oatmeal and salted peanuts mixing well
  • 4. If you want to omit the peanuts you can use 2 cups of the oatmeal instead of one and 2 cups of coconut.

SALTED PEANUT COOKIES



Salted Peanut Cookies image

These nutty cookies get a crunchy boost from a surprise ingredient-breakfast cereal!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 5

Number Of Ingredients 10

2 cups packed brown sugar
1 cup shortening
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Wheaties™ cereal
1 cup salted peanuts

Steps:

  • Heat oven to 350°F. Mix brown sugar, shortening, vanilla and eggs in large bowl. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts.
  • Shape dough by rounded teaspoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped in sugar.
  • Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg

SALTED PEANUT COOKIES



Salted Peanut Cookies image

Another recipe from my Mother. These cookies are awesome with coffee or a glass of cold milk! You don't have to worry about storage, they don't stay around long at all!

Provided by CindiJ

Categories     Dessert

Time 18m

Yield 24-36 cookies

Number Of Ingredients 9

1 1/2 cups brown sugar
3/4 cup granulated sugar
1/2 cup Crisco
1/2 cup unsalted butter
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 cup coconut
1 cup salted peanuts

Steps:

  • Preheat oven to 375 degrees.
  • In mixing bowl cream together brown sugar, granulated sugar, Crisco shortening and butter.
  • Add eggs, one at a time.
  • In separate bowl, mix togehter all dry ingredients. Add to creamed mixture slowly on medium-low speed of electric mixer. Stir in coconut and peanuts.
  • Roll into 1-inch balls. Place on lightly greased cookie sheets approximately 2-inches apart. Dip fork into flour and make criss-cross design on cookie ball to flatten.
  • Bake for 8-9 minutes. Remove from cookie sheet immediately and let cool on cooling rack. Enjoy!

Nutrition Facts : Calories 277.7, Fat 14.5, SaturatedFat 5.5, Cholesterol 27.8, Sodium 141.9, Carbohydrate 34, Fiber 1.5, Sugar 20.1, Protein 4.5

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