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Why I Love This Crunchy Peanut Cookie Recipes
I’m constantly amazed at the huge variety of cookie recipes. Just when I think I’ve made most of the options out there, BOOM! I realize there are hundreds more that are unique and so different from the ones I usually make. And these crunchy peanut cookies are no exception!
If you’re anything like me, you find yourself making the same cookies over and over because the recipe is, well… comfortable. Hopefully my Cookie of the Month series (maybe it should be called a mission?!) helps you broaden your cookie repertoire. This month’s cookie has a unique combination of ingredients but delivers a satisfyingly crispy, crunchy cookie with a surprisingly soft center.
But seriously, check out this center.
Follow These Tips
Serving & Storage
To serve – Serve at room temperature so the crunchy outside and tender middle really stand out. Perfect with a glass of milk or coffee.
To store – Store in an airtight container for up to 5 days. Alternatively, freeze in a freezer bag or container for up to 2 months.
Other Cookies You’ll Love:
- Monster Cookies
- Brown Sugar Cookies
- Citrus Glazed Orange Cookies
- All-In-One Oatmeal Cookies
- Citrus Glazed Orange Cookies
- Cornmeal & Honey Cookies
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Crunchy Peanut Cookies
Ingredients
- 16 tablespoons (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup rolled oats
- 1 cup cornflakes
- 1 cup peanuts roughly chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix the dry ingredients: Cream the butter with granulated sugar and brown sugar until light and fluffy, 3 minutes. Add eggs one at a time, mixing until incorporated after each egg. Add vanilla extract and mix. The mixture may look curdled after the vanilla, but this is normal.16 tablespoons (2 sticks) unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients: To the mixer, add the flour, baking soda, baking powder, and salt, and mix. Add the rolled oats, cornflakes, and chopped peanuts, and mix briefly until everything is incorporated.2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt, 1 cup rolled oats, 1 cup cornflakes, 1 cup peanuts
- Form the cookies: Using a #40 cookie scoop (about 2 tablespoons), drop the cookies onto the prepared baking sheet.
- Bake in a preheated 350°F oven, one pan at a time, for 8-12 minutes, until slightly puffed and golden brown. Remove from the oven and cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Besides cereal, what could I replace cornflakes with?
I made these cookies the other day. They were incredible and the texture was amazing. Thank you!