Peanut Crunch Cookies

If you’re a peanut addict, you’ll agree that there’s simply no point having a peanut cookie that isn’t chock-full of peanuts, and this one fits the bill nicely. Give these scrumptious bakes a go this weekend and celebrate National Biscuit Day!

The Cookie Jar

85 g/6 tablespoons butter

150 g/¾ cup Demerara/turbinado sugar

1 egg, beaten

150 g/1 cup plus 2½  tablespoons plain/all-purpose flour

A pinch of salt

150g/1 cup salted peanuts

2 baking sheets lined with baking parchment



Preheat the oven to 180°C (350°F) Gas 4.

Beat the butter and sugar together in a large mixing bowl until smooth. Add the egg. Stir in the flour and salt and work everything together to form a smooth dough. Add the peanuts and work gently but thoroughly into the dough until evenly incorporated. 

Form the mixture into balls the size of walnuts and arrange them on the prepared baking sheets, leaving a little space for spreading between each one. Flatten the cookies slightly with the tines of a fork.

Bake in the preheated oven for about 10 minutes, until golden and firm.

Leave to cool on the baking sheets for 5 minutes, before transferring to a wire rack to cool completely. Store in an airtight container or cookie jar and eat within 5 days.


This recipe is from The Cookie Jar by Liz Franklin. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.