The extra pinch of salt, along with the added sweetness of honey-roasted peanuts, makes these sweet, salty peanut cookies the best you'll ever taste!
- Portion size 75 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Garnish:
Method
In large bowl, beat butter with brown sugar until fluffy; beat in egg, egg yolk and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture just until combined. Stir in dry-roasted peanuts and honey-roasted peanuts.
Drop by 1 tbsp, 1 inch (2.5 cm) apart, onto parchment paper–lined rimless baking sheets; press to flatten to about 1/2-inch (1 cm) thickness. Top each with 1 honey-roasted peanut. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating sheets halfway through, until tops are firm and bottoms are golden, 12 to 15 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 31 mg
- Sugars 5 g
- Protein 2 g
- Calories 78.0
- Total fat 5 g
- Potassium 42 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
