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Honey-Roasted Peanut Cookies Recipe

honey-roasted-peanut-cookies

Cook Time: 11 Min

Yield: 3 dozen Servings

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Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. creamy peanut butter
  • 1/2 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 1 large egg
  • 1 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 1 1/3 C. coarsely chopped honey roasted peanuts

Directions

  1. HEAT oven to 350°F. Coat baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening, peanut butter, brown sugar and sugar in large bowl with mixer on medium speed until well blended. Beat in egg until blended.
  3. STIR flour, baking powder and salt in medium bowl until blended. Beat into creamed mixture on low speed just until blended.
  4. SHAPE dough into 1-inch balls. Roll in chopped nuts, pressing gently so nuts adhere to dough. Place 2 inches apart onto prepared baking sheets. Flatten to 1 1/2-inch diameter with bottom of drinking glass.
  5. BAKE 9 to 11 minutes or until set. Cool 2 minutes on baking sheets. Remove to wire rack to cool completely.

Honey-Roasted Peanut Cookies

honey-roasted-peanut-cookies

Cook Time: 11 Min

Yield: 3 dozen Servings

Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. creamy peanut butter
  • 1/2 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 1 large egg
  • 1 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 1 1/3 C. coarsely chopped honey roasted peanuts

Directions

  1. HEAT oven to 350°F. Coat baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening, peanut butter, brown sugar and sugar in large bowl with mixer on medium speed until well blended. Beat in egg until blended.
  3. STIR flour, baking powder and salt in medium bowl until blended. Beat into creamed mixture on low speed just until blended.
  4. SHAPE dough into 1-inch balls. Roll in chopped nuts, pressing gently so nuts adhere to dough. Place 2 inches apart onto prepared baking sheets. Flatten to 1 1/2-inch diameter with bottom of drinking glass.
  5. BAKE 9 to 11 minutes or until set. Cool 2 minutes on baking sheets. Remove to wire rack to cool completely.

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