These cookies are my go to for a quick crowd pleaser. The recipe doubles easily, and if you feel it isn’t indulgent enough, you can add some chocolate chips or the like… I often get asked for this recipe, so I thought: “Why not share the love?”
Preheat oven to 190 degrees C (fan assisted).
In a bowl, stir together flour, baking soda and baking powder.
In a second bowl, cream together butter / baking margarine and sugar until smooth. Beat in the egg and the vanilla.
Start to blend the dry ingredients into your wet batter.
Chop your peanuts as small as you wish, I like leaving some bigger pieces in there.
Add this to your batter and stir in.
Roll about a teaspoon of dough into a ball and place on your cookie sheet / baking paper lined tray. I like to leave mine as they are for a slightly fatter cookie with a softer centre, but feel free to flatten them with a fork if you want a flatter, crispier cookie.
Repeat 'til batter is done.
Bake for 9 minutes in the preheated oven, or until golden brown. Let them stand for two minutes before moving to cool on wire racks.
Attempt to wait two minutes without eating one!
Ingredients
Directions
Preheat oven to 190 degrees C (fan assisted).
In a bowl, stir together flour, baking soda and baking powder.
In a second bowl, cream together butter / baking margarine and sugar until smooth. Beat in the egg and the vanilla.
Start to blend the dry ingredients into your wet batter.
Chop your peanuts as small as you wish, I like leaving some bigger pieces in there.
Add this to your batter and stir in.
Roll about a teaspoon of dough into a ball and place on your cookie sheet / baking paper lined tray. I like to leave mine as they are for a slightly fatter cookie with a softer centre, but feel free to flatten them with a fork if you want a flatter, crispier cookie.
Repeat 'til batter is done.
Bake for 9 minutes in the preheated oven, or until golden brown. Let them stand for two minutes before moving to cool on wire racks.
Attempt to wait two minutes without eating one!
