Cake-like cookies loaded with salted peanuts and drizzled with peanut butter icing. A vintage, prize-winning recipe that doesn’t actually contain any peanut brittle candy but mimics it.
The thick cookie batter is spread out in one layer on a cookie sheet to bake then cleverly broken up by hand into uneven cookie-sized piece to resemble peanut brittle.
The cookie itself is soft and not very sweet punctuated by the crunch of the peanuts. The original recipe didn’t call for icing but after sampling a piece. . . it needed something. . . more. Something sweet to play off the saltiness. Where there’s peanuts it’s only natural to introduce peanut butter.
The peanut butter icing gives it a more finished feel and offers a perfect balance to the salty bite that will completely satisfy you if you’re a lover of the combination the way I am. And even if you’re not.
Aside from their insane deliciousness the idea of them is just plain cute. When I first spotted the recipe it was one of those times when I couldn’t wait to get in the kitchen and make them.
They did not disappoint.
Cake-like cookies loaded with salted peanuts and drizzled with peanut butter icing.
Ingredients
Instructions
- Preheat oven to 325° F. Line a 10 x 14 - inch baking sheet with parchment paper.
- In a small bowl sift together the flour, baking soda, and cinnamon. Finely chop up half the peanuts and stir into the flour mixture. Set aside.
- In a separate large bowl beat the butter on low speed until light and fluffy. On low speed gradually add brown sugar beating until smooth. Beat in vanilla and 2 tablespoons of the beaten egg. Add the flour/peanut mixture and combine well, it will be thick.
- Spread the dough out evenly on the baking sheet and use the remaining egg to brush the top. Sprinkle the rest of the peanuts over top. Bake about 20 minutes until slightly golden brown. Let cool in pan.
- Once cooled make the icing by whisking the confectioners' sugar with the milk. Melt the peanut butter 15 - 20 seconds and whisk into the confectioners'. Drizzle over top of the cookie. Let set then carefully break the cookie into pieces. Store in airtight container up to 1 week.
Notes
Adapted from Saveur
Had to print that one out! Sounds too delicious!
Eva Gallant recently posted..Flaunting Fiction: Book review!
Awesome peanut cookies dear, excellently made icing.
today’s recipe:
http://sanolisrecipies.blogspot.in/2012/12/dry-upma-nonta-suji.html
I’m slightly scared of making actual peanut brittle but these cookies seem like the perfect gateway drug! All the flavor but none of the stress – win.
Joanne recently posted..Recipe: Chili Mole
These are a dream, a sweet and greedy dream :) I wish you Merry Christmas and a wonderful New Year dear. See you soon, bye ^_^
Federica recently posted..Sogno di una notte di mezz’inverno!
Reeni, this is peanut butters dream, love this cookies and icing awesome.
Swathi recently posted..Mexican wedding cookies/ Snowball cookies