Peanut Crisps are easy to make, and this recipe yields almost four dozen!
I don’t want to undersell the peanut crisp.
It would be an easy thing to do with the minimal ingredients required and the distinctive lack of aesthetic razzamatazz you might achieve from cranking out say, a few dozen cream cheese walnut cookies or banana walnut chocolate chunks.
Nope, upon first look, you might be apt to disregard the peanut crisp as the Pat Boone of the cookie world: bland, old-fashioned, and downright predictable.
But where is the rule that says the simplest recipes can only produce the simplest results?
The peanut crisp is nothing but advantages: simple to make, minimal cook time, high output (I ended up with just a few under forty-eight), and if you do any amount of baking in your home, except for the peanuts you probably have nearly everything you need to make these on hand already. It’s also a great recipe for letting kids, grandkids or incompetent friends help out as it’s nearly impossible to screw up. Let them dump in the peanuts at the end. That’ll keep ’em quiet.
The resulting flavor is a nice balance between salty and sweet, chunky and crisp. It’s especially appreciated by those who are not fans of (or are allergic to) chocolate.
Word of warning: watch out… they are deceptively addictive! They look like a cookie you could say no to after just one, but it lingers just long enough on the tongue to send you drifting back to the kitchen for “just one more, I swear!”
Side note: is anyone else wondering why Pat Boone hasn’t competed on Dancing with the Stars yet? Doesn’t he possess the perfect combination of kitsch, earnestness and older demographic appeal the producers seem to look for in at least one competitor each season? Just saying.
Peanut Crisps from Martha Stewart
- 1 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 4 tablespoons unsalted butter, softened
- 1 1/4 cups packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup salted whole peanuts
Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks.Cookies can be stored in airtight containers at room temperature up to 1 week.