More chopped nuts than I needed!
Being in lockdown is tough. I won’t lie. We’ve gone into our second lockdown here in Sydney and I’m back occupying my time cleaning. Honestly, what else is there to do? This house may be messy thanks to the kids, but it’s the cleanest it’s been since lockdown last year. I’m sure almost every nook and cranny has been wiped down, mopped, vacuumed and dusted. The fridge is no exception. I’ve pulled everything out and gone through what we have… that’s when I discovered three bags of chopped nuts. We keep our nuts in the fridge to prevent them from spoiling. But three bags? This called for some baking to be done. Rummaging through a number of recipes, I landed on this one for classic peanut cookies.
So let’s describe these cookies. They are crunchy without being too hard. Buttery with a very nutty flavour. They contain two types of peanut ingredients – peanut butter and chopped peanuts. We go with chunky peanut butter in this household but even with this, it’s not enough nutty texture for our liking. This is actually my second peanut cookie recipe and if you haven’t seen my other one for choc chip peanut butter cookies, you should check it out now.
I found this to be a great recipe to get the kids helping in the kitchen. Weighing the different ingredients, cracking the eggs, and spooning the mixture into the baking trays. It kept us occupied in the kitchen for an hour as baking with kids always takes longer than normal.
This recipe made 48 cookies. This meant I had enough peanut cookies to give some to my neighbours too. After all, it was nice to share some baking joy. You have to admit, fresh baked cookies always put a smile on faces!
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Classic Peanut Cookies
Ingredients
- 1 cup butter
- 1 cup peanut butter, crunchy preferred
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 large Eggs
- 2½ cups plan flour
- ¾ cup peanuts, chopped or crushed
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons baking soda
Instructions
- Preheat oven to 190°C (375°F).
- Using a stand or handheld mixer, cream butter, peanut butter, and sugars together in a bowl. Beat in the eggs, one at time.
- In a separate bowl, sift flour, baking powder, baking soda, and salt. Gradually add into the butter mixture and mix to combine.
- Scoop the dough into tablespoonfuls and then roll into a ball. Place on baking sheets with about 3 inches or 8cm between each. Flatten each ball with a fork, making a criss-cross pattern.
- Bake for about 10 minutes, or until cookies begin to brown. Take out and place on a cooling rack.