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Salted Peanut Cookies

Salted Peanut Cookies

Kathleen Dickerson

Kathleen Dickerson

Salted peanut cookies. If you use self rising flour, omit baking soda and salt.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
  3. Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.
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Reviews

LINDON WEBB
12

LINDON WEBB

7/17/2003

Very good "peanut lovers" cookie !!!!

JANIEMC
10

JANIEMC

11/18/2010

Yummy! Used butter flavored Crisco for the shortening, made sure all the peanuts were split in half, and baked for 13 minutes. Slightly crunchy on the outside. Great cookie that is 'peanut' and not 'peanut butter'!

hfgrad
10

hfgrad

10/15/2007

Delicious. I used 1 tsp. vanilla and 1 tsp. almond extract and I think this gave them even more flavor. Served them at a party and they were a real hit.

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