Honey Roasted Peanut Cookies Recipes

HONEY-ROASTED PEANUT COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees.
• Beat butter with an electric mixer until creamy and gradually add brown sugar. Add egg and vanilla, beating well.
• Combine flour, baking powder and salt in another bowl. Gradually add that to the butter mixture, then stir in peanuts.
• Shape dough into balls and place them 2 inches apart on a baking sheet.
• Dip the bottom of a glass in sugar and flatten each ball to 1/4-inch thickness for a decorative sugar coating on the cookies.
• Bake for 8 minutes, or until edges are golden. Cool on baking sheet briefly, then move to wire racks to cool completely before serving.

HONEY-ROASTED PEANUT THUMBPRINTS

Steps:

• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
• In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
• Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
• Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
• Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
• Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Combine 1/2 cup butter, sugar and brown sugar in bowl. Beat at medium speed until creamy. Add 1/2 cup peanut butter; continue beating until well mixed. Add egg; continue beating until well mixed. Add all remaining cookie ingredients except additional sugar. Beat at low speed until well mixed.
• Shape dough into large balls, using 1 tablespoon dough for each cookie. Place onto ungreased baking sheets; flatten each to 2 1/2-inch diameter with bottom of drinking glass or measuring cup dipped in sugar. Bake 9-11 minutes or until edges just begin to turn golden brown. Cool 1 minute on baking sheets; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/4 cup peanut butter and 2 tablespoons butter in bowl. Beat at medium speed, adding enough milk for desired frosting consistency, until well mixed. Frost cookies; sprinkle with chopped peanuts.

HONEY ROASTED PEANUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Blend butter, peanut butter, and sugars.
• Add in honey and egg. Mix well.
• Stir in baking soda, then add flour a little at a time.
• Spoon onto cookie sheet, and bake 9-12 minutes until golden.
• While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
• Drizzle over cookies. Top with honey roasted peanuts.

HONEY-ROASTED PEANUT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• In medium bowl, whisk together flour, salt, and baking soda.
• Using an electric mixer, cream together the butter and sugar, about 2 minutes. Lower mixer speed and add egg and vanilla. Raise speed and continue mixing until light and fluffy, about 3 minutes.
• On low speed, gradually add flour mixture. Mix until combined.
• Stir in peanuts.
• Using a small cookie scoop (2 teaspoons) place dough on prepared baking sheet about 3 inches apart. Using finger tips (moisten slightly if sticking) flatten the dough balls slightly to 1 ½" diameter.
• Bake 10-13 minutes, until edges are golden. Don't under cook or the cookies will not be crunchy. Cool on wire racks.
• Store at room temperature for up to 10 days in an airtight container.

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°.
• Beat butter with sugars for about 2- 3 minutes. Add peanut butter and mix 1-2 more minutes. Mix in eggs and vanilla and beat for another 2-3 minutes. Add the flour and baking powder and mix until well combined. Stir in half of the peanuts.
• Use a cookie scoop to scoop out cookies onto parchment or silicone-mat lined cookie sheets. Lightly press the rest of the nuts on top of the cookies.
• Bake for about 14 minutes. The very edges should be a light golden brown, but cookies should still be really soft in the middles. They may look slightly underdone but that's ok!

HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES

Steps:

• In a mini food processor or blender, process 1 cup oats until ground fine.
• Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
• Add in eggs, one at a time, the vanilla and peanut butter.
• Mix well until smooth and creamy.
• Mix in the flour mixture until combined.
• Fold in swirl chips and toffee bits.
• Heat oven to 325°F.
• With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
• Bake cookies for about 16-18 minutes or until golden brown.
• Cool cookies for 5 minutes and transfer to racks to cool completely.
• Cookies will be about 3 1/2 - 4 inches wide.

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• 1. Adjust oven racks to upper-middle and lower middle postions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• 2. Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
• 3. Using a stand mixer fitted with the paddle, beat butter, brown sugar and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add peanut butter and mix until fully combined, about 30 seconds; add eggs one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts just until combined. Give a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
• 4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cold water to make crisscross design.
• 5. Bake until cookies are puffy and slightly brown around edges, but not the top, about 10-12 minutes (cookies will not look fully baked), switching and roating baking sheets halfway throu baking. Let cookies sit on baking sheet for 5 minutes before transfering cookies to wire rack and let cool to room temperature.

HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 350°F.
• Place peanuts in a bowl.
• Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
• Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
• Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
• *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
• *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
• These taste great while they're warm! (and may leave a little butter on your fingers).