Crunchy Salted Peanut Cookie Recipe for Your Cookie Jar
Looking for a cookie that’s both crunchy and packed with peanut goodness? Look no further! This salted peanut cookie recipe is inspired by classic cookies but with a twist. Using whole salted peanuts and a sprinkle of sea salt on top, these cookies bring a delightful crunch and a satisfying salty-sweet flavor. Whether you’re hosting a gathering or just need a tasty treat to brighten your day, these cookies are sure to become a new favorite in your baking repertoire.
Ingredients
Instructions
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Prep the Oven and Ingredients
Preheat your oven to 350°F (175°C). Make sure your butter is softened so it mixes easily.
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Cream the Butter and Sugar
In a large mixing bowl, cream together softened unsalted butter and packed brown sugar until light and fluffy. This should take about 3 minutes with a hand or stand mixer.
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Mix in the Wet Ingredients
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and milk until combined.
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Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, and baking powder. Gradually add this flour mixture to your wet ingredients, mixing until just combined.
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Fold in the Crunch
Gently fold in the salted peanuts, corn flakes, and chocolate chips (if you're using them). Continue to mix until everything is evenly distributed throughout the dough. Be careful not to overmix, as you want to keep the Corn Flakes crunchy.
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Shape and Bake
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. If you like, sprinkle a pinch of salt on top of each cookie for extra flavor.
Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown. The centers might look slightly undercooked, but they’ll firm up as they cool.
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Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your crunchy, salty peanut cookies with a glass of milk or a cup of tea!
Note
- Use unsalted butter for better control over the salt level. If you prefer a salted cookie, add a pinch of salt to the dough.
- Chop the peanuts coarsely to ensure some larger pieces remain for added crunch.
- Use fresh Corn Flakes for maximum crunch. Stale cereal can become soggy during baking.
