cookies with peanuts and salt. If you use self-rising flour, leave out the salt and baking soda.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 36 |
| Yield: | 72 cookies |
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream shortening, brown sugar, eggs, and vanilla in a large bowl until light and fluffy, 3 to 4 minutes. Measure flour and sift into a separate bowl; blend baking soda and salt into flour. Stir flour mixture into egg mixture. Mix in peanuts.
- Drop rounded teaspoons of dough about 2 inches apart on a lightly greased baking sheet. Flatten dough with the bottom of a greased glass dipped in sugar.
- Bake in the preheated oven until golden brown, 8 to 10 minutes.
Nutrition Facts
| Calories | 175 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 155 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
These are a family favorite and the #1 choice -even during the holidays! Easy recipe to make vegan with an egg replacer (homemade version is 1 T flax meal mixed with 2 T water-let sit a few minutes to allow the flax meal to absorb the water)
It was ok. I think next time I’d use butter instead of shortening. Also, I’ll add chocolate chips. They were kind of bland.
These did not spread, I didn’t think they would be crispy, but they were. I subbed half of the nuts with butterscotch chips. Very good according to the K’s.
I love peanut butter cookies and went looking to find a faceless recipe. Although this recipe didn’t have peanut butter in it, it was packed with salted peanuts that give this cookie a wonderful taste. I used my small cookie scoop and it yielded 87 cookies. This was more than enough to share with my family, the neighbors, in-laws and a good share to take on a road trip to Tennessee, which was the intended purpose of making these cookies. The directions tell you to flatten with the bottom of a glass, make sure that you do so. I forgot to do so, on 1 pan, and the cookie does not flatten much on its own. I flattened with a fork and chose to sprinkle the sugar over each cookie rather than dipping a glass in sugar each time. We all enjoyed this recipe and it will be made again.
just as good as archway peanut jumbles when i was a kid great recipe i made 3 batches and they dont last long if i could of gave more stars i would have thanks an a job well done great with a chocolate shake
One of the best cookies I’ve ever eaten. Very, very good!
Yummy! Used butter flavored Crisco for the shortening, made sure all the peanuts were split in half, and baked for 13 minutes. Slightly crunchy on the outside. Great cookie that is ‘peanut’ and not ‘peanut butter’!
I think I have made this recipe 20 times. It is easy and very tasty. When I buy mixed nuts over the holidays the leftover peanuts go into these cookies. Yummy. Thanks
Delicious. I used 1 tsp. vanilla and 1 tsp. almond extract and I think this gave them even more flavor. Served them at a party and they were a real hit.
I really liked these cookies. I used half butter and half margarine. I omitted the salt b/c I was using the salted peanuts and I thought it would be too much salt. I halved the recipe and used all whole wheat flour and 9 tsp. vital wheat gluten (Whole Foods). I think they tasted so great b/c my salted peanuts were really fresh.
Although I halved the shortening the cookies were still sweet and salty enough from the sugar and peanuts that there wasn’t anything lacking. Thanks for the recipe idea.
Cake like cookie with nice appearance. I used 1/2 shortening and 1/2 margarine. I also used honey roasted peanuts and added a cup of chocolate chips. My husband and kids enjoyed.
Excellent recipe. I also made a batch with Splenda substituting one cup of the Splenda and two tablespoons of peanut butter for one cup of Brown sugar. Both batches turned out great. Putting egg white wash on the cookies made them look prettier.
Very good “peanut lovers” cookie !!!!