Honey Roasted Peanut Cookies: Sweet, Salty, and Super Crunchy Treats
Indulge in the irresistible crunch of Honey Roasted Peanut Cookies! These brown sugar cookies are packed with the sweet-salty goodness of honey roasted peanuts, making them perfect for care packages or your cookie jar. With a long shelf life and easy-to-follow recipe, these cookies are a must-bake for peanut lovers.
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter room temperature
- 1 ¼ cups dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped honey roasted peanuts
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, parchment paper is your best friend here—it keeps things from sticking and makes cleanup a breeze.
- Cream the Butter and Sugar: In a mixing bowl, cream together the butter and brown sugar until they’re light and fluffy. This usually takes about 2 minutes. Think of it as giving your dough a little spa treatment—it needs to be soft and airy!
- Add the Egg and Vanilla: Crack in that egg and toss in the vanilla extract. Mix until everything’s combined and the mixture looks like a fluffy cloud. (Okay, maybe not exactly like a cloud, but you get the idea.)
- Mix in the Dry Ingredients: Gradually add the flour, salt, and baking soda. Mix on low speed until everything’s incorporated. Then, fold in those chopped honey roasted peanuts. This is where the magic happens—the peanuts give the cookies their signature crunch and flavor.
- Shape and Bake: Use a small cookie scoop (about 2 teaspoons) to shape the dough into balls. Place them on the baking sheet about 3 inches apart. Gently flatten each ball with your fingertips—just a little press will do. Bake for 10–13 minutes, or until the edges turn golden brown.
Notes
- Peanut Texture: Chop the peanuts finely for less texture or leave them chunky for added crunch.
- Storage Tips: Store in an airtight container at room temperature for up to 10 days. For care packages, wrap small stacks of cookies in plastic wrap and place them in a freezer-weight ziplock bag to prevent breakage.
- Freezing Dough: Freeze cookie dough balls on a parchment-lined tray for 2 hours, then transfer to a ziplock bag. Write baking instructions on the bag for convenience.