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    Home » Recipes » Cookies

    Honey Roasted Peanut Cookies

    By Wendy Sondov · Published: Nov 30, 2012 · Modified: Jan 18, 2019 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Honey Roasted Peanut Cookies have all of the sweet salty flavor plus the peanuts! These crisp and crunchy cookies will keep you coming back for more.

    Honey-Roasted Peanut Cookies in a bowl showing thin, crisp edge.

    Why you'll love this recipe

    Honey-Roasted Peanut Cookies taste like honey roasted peanuts, not like peanut butter cookies nor vanilla cookies. The first day, they are crunchy all over. By the second day, the center softens but the edges stay crisp.

    I think the flavor might even intensify a little over time. The cookies maintain this texture and taste for up to 10 days

    Three cookies with crackled tops closeup on black background.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. In medium bowl, whisk together flour, salt, and baking soda.
    2. In the bowl of a stand mixer, cream together the butter and sugar. Add egg and vanilla. Gradually add flour mixture. Stir in peanuts.
    3. Using a small cookie scoop (2 teaspoons) place dough on a parchment lined baking sheet about 3 inches apart. Use finger tips (moisten slightly if sticking) to flatten the dough balls slightly to 1 ½” diameter.
    4. Bake 10-13 minutes, until edges are golden. Don’t under cook or the cookies will not be crunchy. Cool on wire racks.

    Storage

    Store at room temperature for up to 10 days in an airtight container.

    Closeup of thin, broken cookie edge showing crisp interior.

    Related recipes

    Peanut Butter S'mores Cookies are filled with gooey marshmallows and melty chocolate chips. These crunchy cookies are flourless and gluten free.

    Peanut Butter Powder Cookies are crunchy treats that get a boost of extra peanut flavor from peanut butter powder.

    Find all kinds of delicious peanut recipes to try in this roundup of 20 Irresistible Peanut Cookies.

    Toffee Peanut Cookies are crunchy peanut butter cookies covered with chopped peanuts and toffee bits.

    Peanut Butter and Jelly Cookies have all the flavor of the beloved sandwich in the form of a thick chewy cookie. Customize with your favorite flavor of jam or jelly.

    Peanut Butter Powder Cookies are crunchy treats that get a boost of extra peanut flavor from peanut butter powder.

    Stack of cookies on black background.

    .

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Honey Roasted Peanut Cookies

    Honey-Roasted Peanut Cookies

    These crisp and crunchy cookies have a sweet-salty flavor plus bits of honey peanuts!
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 40
    Calories: 70kcal
    Author: Wendy Sondov
    Adapted From: MarthaStewart.com

    Ingredients

    • 1 cup all-purpose flour
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • 4 Tablespoons unsalted butter room temperature
    • 1 ¼ cups light brown sugar packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup honey roasted peanuts chopped

    Instructions

    • Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
    • In medium bowl, whisk together flour, salt, and baking soda.
    • Using an electric mixer, cream together the butter and sugar, about 2 minutes. Lower mixer speed and add egg and vanilla. Raise speed and continue mixing until light and fluffy, about 3 minutes.
    • On low speed, gradually add flour mixture. Mix until combined.
    • Stir in chopped peanuts.
    • Using a small cookie scoop (2 teaspoons) place dough on prepared baking sheet about 3 inches apart. Using finger tips (moisten slightly if sticking) flatten the dough balls slightly to 1 ½” diameter.
    • Bake 10-13 minutes, until edges are golden. Don’t under cook or the cookies will not be crunchy. Cool on wire racks.
    • Store at room temperature for up to 10 days in an airtight container.

    Notes

    Packing tips
    Wrap cookies in plastic wrap in pairs with bottoms together. Place wrapped bundles in an airtight ziplock bag or container for storage. For optimal crunchy texture, store at room temperature for up to 10 days.

    Nutrition

    Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 41IU | Calcium: 11mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: November 30, 2012. Last Updated: January 9, 2023. Updated for additional information and better reader experience.Save

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    Comments

    1. christina demetriou

      August 06, 2023 at 9:19 am

      Thankyou for replying regards to chopping the nuts, one last question , it says it makes 40 but doesn't sound right ?

      Reply
      • Wendy Sondov

        August 06, 2023 at 10:08 am

        Each cookie uses only 2 teaspoons of dough because the dough spreads quite a bit. You could make them larger, but they would require a longer baking time. The recipe does make 40 cookies. 🙂

        Reply
    2. christina demetriou

      August 04, 2023 at 11:53 am

      Hi , do I keep the peanuts whole or do you chop them up ? Also Is freezing the cookies uncooked okay? Thankyou

      Reply
      • Wendy Sondov

        August 04, 2023 at 12:07 pm

        Hi, Christina. The peanuts should be chopped. I'm correcting that in the recipe now. Freezing cookie dough balls is my favorite way to freeze cookies. I scoop the cookie dough onto a wax paper or parchment paper lined pan. The scoops can be very close together, just not touching. Then I freeze the filled pan for about 2 hours. Once the dough balls are frozen you can put them in a freezer weight ziplock bag and they won't stick together. I write baking instructions on the front of the bag in permanent marker.

        Reply
    3. Genevieve

      December 16, 2017 at 4:25 pm

      is it me? but directions say add eggs, but ingredients don't say eggs. I started to make these and noticed this. I hope it's 2 eggs because it says eggs. Guess I will find out.

      Reply
      • The Monday Box

        December 16, 2017 at 5:02 pm

        Hi Genevieve. I am so sorry about the missing ingredients and the strange instructions. You, of course, were correct in that there was no egg in the ingredients but the directions said to add "the eggs". I would have done exactly what you did and added two eggs. This recipe is from 5 years ago, so I will have to look back at my baking notes. In the meantime, I looked at both recipes from which this one was adapted and both called for 1 egg. I changed the recipe to correct for the missing egg and will see if I can find my baking notes to see if that quantity is correct. Again, I apologize for the error and hope that your cookies were a success even with an extra egg.

        Reply
    4. Stephanie

      June 07, 2014 at 12:39 pm

      Now these are the type of recipe reviews I love! Pinned.

      Reply
      • themondaybox

        June 07, 2014 at 5:53 pm

        Thank you, Stephanie! I appreciate the pin too! I hope you stop by often. 🙂

        Reply
    5. Beth

      January 02, 2013 at 9:54 pm

      Thanks for following my little blog! 🙂 These cookies look great... and we totally do the audio book thing for our road trips!

      Reply
      • themondaybox

        January 02, 2013 at 10:03 pm

        You are so welcome, Beth. I am enjoying catching up on your recipes! Audio books make the trip go so much faster don't they? I am absolutely in awe of what an amazing resource the public library is!

        Reply
    6. chewoutloud

      December 10, 2012 at 9:46 pm

      Y-U-M! Thanks for the follow. I love honey roasted peanuts, too... my kiddos eat 'em up. You're so blessed to have 2 older kids who didn't go far for college 🙂

      Reply
      • themondaybox

        December 10, 2012 at 10:01 pm

        I was really excited to find your blog, Amy. Every recipe looks delicious to me! I plan to try several of your recipes soon. I hope you try these cookies and let me know what you think. You are right about being blessed. Both of my kids chose schools about 6 hours from St. Louis. Six hours is a very do-able drive. My daughter liked monthly visits. My son enjoys a little more independence 🙂 No one complains about cookies though.

        Reply
    7. lisak1958

      November 30, 2012 at 10:34 pm

      I love your blog! I finally think I've figured out how to leave a reply - I've left replies on two others but they never stuck. Hopefully like your yummy-looking, crispy, honey-roasted peanut cookies, this reply will work out just right. :). You continue to amaze me with your incredible baking talents. I will definitely share your blog with others (and of course, proudly let them know that you are my dear friend!)

      Reply
      • themondaybox

        December 01, 2012 at 10:51 am

        Thanks, Lisa! Let me know if you get to try any of the recipes. I could use
        some input into how clear the directions are. If you're trying to figure
        out what to bake first, your son #1 has expressed a great love for the iced
        espresso bars (and they would make a really good make-ahead addition to
        a holiday cookie plate). However, I think based on your own chocoholic
        tendencies, you would fall in love with the chocolate toffee cookies. I may
        just have to provide you with some samples. 🙂 Wendy

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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