Red has been talking about these “peanut cookies” for as long as I have known him. He keeps on talking on how he grew up eating them at his grammy’s house and how he would love to be able to enjoy them again. We have been looking for a peanut cookie recipe for a while, and then we ran into this recipe that seems pretty close to it. I was excited to no end to finally be able to try this. These cookies turned out to be as delicious as Red remembers it.
I decided to cut them into bars instead of breaking them; and ended up about a couple of dozens of bars. One thing that I wish I would have done was using salted peanuts instead of “lightly salted” peanuts–I think the contrast between the saltiness and the sweetness of the dough would be a dramatic combo, which would win any peanuts’ lovers in your audience. They were great with coffee; and made for a very addictive snack. They were also best enjoyed within a few days after making them. If you love sweet and salty dessert combo–this one is a must try! Happy eating!
1/ 2 pound (2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar
3/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, spooned into the cup and leveled
4 ounces (1 cup) roasted, salted peanuts, roughly chopped
Position a rack to the center of the oven and preheat it to 375 degrees.
In the bowl of an electric mixer, cream the butter with the sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bottom and sides of the bowl and beat in the salt and vanilla, about 30 seconds more. Reduce the speed to low and gradually stir in the flour, stopping to scrape the bowl as necessary. Stir in half the peanuts.
Turn the dough out onto a rimmed sheet pan, about 15 1/2 by 10 1/2 inches. Lightly flour your hands and pat the dough in a thin layer (don’t worry about making it perfectly even). Sprinkle the rest of the peanuts evenly over the dough. Cover the dough with a sheet of waxed or parchment paper and using a rolling pin or a tall, smooth glass, roll over the paper to smooth the dough and press the peanuts firmly into the dough.
Bake for 23 to 25 minutes, until golden brown, rotating the sheet halfway through baking time. Cool in the pan for five minutes before cutting the warm slab into bars, or wait for it too cool completely and break into pieces like brittle candy. Store in an airtight container for up to a week.
Yield: Approximately 2 dozens