PEANUT CRISPS
These salty-sweet peanut cookies are the perfect finish to lunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
- Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
- Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
SALTED PEANUT COOKIES
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
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
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
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 BARS
You'll never look at Rice Krispies Treats the same way again after trying these nutty three-tiered cookie, marshmallow and cereal bars. -Denise Kirsch, McLeansboro, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cookie mix, oil, water and egg. Press onto the bottom of a greased 13-in. x 9-in. pan., Bake at 350° for 12-15 minutes or until set. Meanwhile, in a large saucepan, combine the chips, corn syrup and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. Stir in the Rice Krispies, peanuts and vanilla., Sprinkle marshmallows over crust. Bake 1-2 minutes longer or until marshmallows begin to puff. Spread cereal mixture over top. Cool completely on a wire rack. Refrigerate until firm. Cut into bars.
Nutrition Facts :
SALTED PEANUT CRISPS
This is from the Betty Crocker Cookie Cookbook that my mom used until it fell apart. She made these often and now I'm carrying on the tradition. The recipe states it makes 6 dozen but I always get 4 dozen. Guess my cookies are bigger than they're supposed to be!
Provided by AuntMare
Categories Drop Cookies
Time 1h10m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Beat butter, shortening, eggs and vanilla until fluffy.
- Mix flour, soda and salt in a separate bowl.
- Slowly add flour mixture to butter mixture.
- Mix until well blended.
- Stir in peanuts.
- Drop by rounded teaspoons on greased cookie sheet.
- Flatten with bottom of greased glass dipped in sugar.
- Bake 350 degrees for 10 minutes.
Nutrition Facts : Calories 1192.1, Fat 72.2, SaturatedFat 19.8, Cholesterol 111.2, Sodium 1262.2, Carbohydrate 117.8, Fiber 7.7, Sugar 56.6, Protein 26.6
SALTED PEANUT COOKIES
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
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 CHEWS RECIPE
Salted Peanut Chews are made from layers of peanut butter cookie crust, marshmallow, and crunchy peanut topping. They're salty & sweet!
Provided by Lil' Luna
Categories Dessert
Time 49m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and grease a 9x13 pan. Set aside.
- Mix cookie mix, oil, water and egg in a large bowl until combined and a soft dough forms. Press this mixture into the bottom of your greased pan.
- Bake this for 12 - 14 minutes or until set. Remove from oven and immediately sprinkle on marshmallows and put back in oven for 1 - 2 minutes or until the marshmallows puff up.
- In a large pot, add corn syrup, butter, vanilla and peanut butter chips and cook on low heat. Stir constantly until all combined and chips are melted.
- Remove this mixture from the heat and stir in the Rice Krispies and nuts. Spoon mixture evenly over the marshmallows, trying to cover them all.
- Let cool until set or refrigerate for 30 minutes before cutting into bars.
Nutrition Facts : Calories 376 kcal, Carbohydrate 49 g, Protein 8 g, Fat 18 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 19 mg, Sodium 344 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHEWY SALTED PEANUT BARS
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
SALTY PEANUT CHOCOLATE CHIP COOKIES
These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch the timer - if they are overcooked, they will lose their chewiness.
Provided by Nigella Lawson
Categories cookies and bars, dessert
Time 50m
Yield About 20 cookies
Number Of Ingredients 10
Steps:
- Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
- Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
- Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
- Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 92 milligrams, Sugar 21 grams, TransFat 0 grams
MARGARITA SORBET WITH SALTED PEANUT CRISPS
Steps:
- To make the sorbet, in a medium saucepan, bring the water, 1 cup (200 g) granulated sugar, and lime zest to a boil, stirring to dissolve the sugar. Pour the mixture into a medium bowl and let cool completely. Stir in the lime juice, tequila, and orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- To make the cookies, position the racks in the upper and lower thirds of the oven; preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- In a food processor fitted with the metal blade, grind the peanuts with the flour until the peanuts are in small but discernable pieces-not too fine.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1/2 cup (100 g) granulated sugar, and the brown sugar on medium speed until just combined, about 30 seconds. Beat in the egg.
- In a small bowl, mix together the boiling water and baking soda and then mix it into the butter mixture. Add the peanut-flour mixture and stir just until combined.
- Place heaping teaspoons of the batter in mounds at least 2 1/2 inches (6 cm) apart on the prepared baking sheets. (You should be able to fit 8 per sheet.) Rap the pan a few times on the counter to flatten the mounds slightly, then sprinkle each with a very generous pinch of sea salt.
- Bake, rotating the baking sheets midway during baking, until the cookies are evenly deep golden brown, about 10 minutes. Let cool completely, then use a thin metal spatula to transfer the cookies to a wire rack. Repeat to bake the remaining batter.
- To serve, offer a few scoops of margarita sorbet with a few peanut crisps alongside.
- Storage
- The cookie batter can be refrigerated for up to 5 days or frozen for up to 1 month. The crisps can be made up to 2 days in advance and stored in an airtight container.
- tip
- Make sure the lime zest is grated very finely so that its texture is barely noticeable in the sorbet. A rasp-style grater does the trick nicely, but if you don't own one, mince the zest with a chef's knife.
SALTED PEANUT CRISP, GRANDMA ROBINSON
This is a recipe Grandma Robinson typed on a postcard with a note that it was when she lived in Monee, Illinois. Robin sent it to me by text 10.18.20
Provided by Megan Stewart
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Mix and drop by spoonfuls. Flatten out.
- 2. There were no baking directions.
- 3. I googled, what would be a peanut thin cookie...says bake on parchment paper, at 350 degrees, 5 min. I would assume that a peanut thin would be what Grandma would have called a crisp.
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