Peanut Crisps – a delicious recipe with flour, coarse salt, baking soda, unsalted butter, brown sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Stir together flour, salt, and baking soda in a small bowl.
3
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
4
Mix in egg and vanilla.
5
Reduce speed to low.
6
Gradually add flour mixture; mix until combined.
7
Stir in peanuts.
8
Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart.
9
Lightly flatten to 1 1/2 inches in diameter.
10
Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes.
11
Let cool on sheets on wire racks.
12
Cookies can be stored in airtight containers at room temperature up to 1 week.
716
kcal
Calories
32
g
Fat
97
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 teaspoon coarse salt, 1/4 teaspoon baking soda, 4 tablespoons (1/2 stick) unsalted butter, room temperature, and more.
Yes, Peanut Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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