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1
Preheat oven to 375F Line two cookie sheets with parchment paper.
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2
Combine flour, peanuts and salt in food processor; process until mixture resembles coarse crumbs.
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3
Combine sugar, butter and corn syrup in medium saucepan; bring to a full boil over medium heat, stirring frequently.
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4
Remove from heat; stir in peanut mixture and vanilla until well blended.
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5
Return pan to low heat to keep batter warm and pliable.
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6
Spoon 6 rounded half teaspoonfuls of batter 3 inches apart on one prepared cookie sheet.
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7
Bake exactly 4 minutes.
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8
While cookies are baking, spoon batter on second cookie sheet.
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9
When cookies have baked 4 minutes, immediately remove from oven.
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10
(Cookies will have very light color and will appear not to be completely baked.)
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11
Remove parchment paper, with cookies still on parchment, to wire rack to cool completely.
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12
While second batch of cookies is baking, line first cookie sheet of with new sheet of parchment paper; continue to prepare and bake cookie in batches of six.
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13
(Note: Sheets of parchment paper can be reused after cookies are removed.)
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14
Drizzle cookies with melted.
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15
chocolate, if desired.
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16
Peel cookies from parchment paper.
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17
Store in airtight container with parchment paper or waxed paper between layers to prevent cookies from sticking together.
