Monday 1 October 2012

Peanut cookies

Peanuts are rich in energy and contain many nutrients, minerals, antioxidants and vitamins that are essential for optimum health.  This peanut crispy and crunchy cookie is ideal for your tea time snack.

Yield : 25 cookies
Butter-1/2  cup
Sugar – ¾ cup
Egg -1
Vanilla essence – 2tsp
Baking soda – ½ tsp
All purpose flour -1 ¼ cup
Salt – ½ tsp
Peanuts – ¾ cup
(Roasted and partially crushed)


Preheat oven to 180 degrees

In large bowl, beat butter and sugar on medium speed of electric mixer until creamy. Add egg and vanilla; beat well.

Add flour, baking soda, and salt; mix well. Add peanuts nuts; mix well.

Drop by rounded tablespoon or make balls with your hands and place onto greased baking tray.

Press gently with fork or fingers.

Bake cookies for 15 to 20 minutes (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


If you feel the moisture is not enough to hold the cookie dough, you may sprinkle some milk .

If you feel the cookie mix is too sticky or watery, place it in the fridge for ½ to 1 hour and continue making this cookies.

You can also use brown sugar in this recipe instead of white sugar.

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