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.
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
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In medium bowl, whisk together flour, salt, and baking soda.
- In the bowl of a stand mixer, cream together the butter and sugar. Add egg and vanilla. Gradually add flour mixture. Stir in peanuts.
- 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.
- 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.
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Honey-Roasted Peanut Cookies
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
Nutrition
First Published: November 30, 2012. Last Updated: January 9, 2023. Updated for additional information and better reader experience.
christina demetriou
Thankyou for replying regards to chopping the nuts, one last question , it says it makes 40 but doesn't sound right ?
Wendy Sondov
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. 🙂
christina demetriou
Hi , do I keep the peanuts whole or do you chop them up ? Also Is freezing the cookies uncooked okay? Thankyou
Wendy Sondov
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.
Genevieve
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.
The Monday Box
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.
Stephanie
Now these are the type of recipe reviews I love! Pinned.
themondaybox
Thank you, Stephanie! I appreciate the pin too! I hope you stop by often. 🙂
Beth
Thanks for following my little blog! 🙂 These cookies look great... and we totally do the audio book thing for our road trips!
themondaybox
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!
chewoutloud
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 🙂
themondaybox
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.
lisak1958
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!)
themondaybox
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