Spanish Peanut Cookies Recipes

Spanish Peanut Cookies

An all-time favorite that is chock full of Spanish peanuts.

45 min. prep time
54 cookies
454 Ratings


1 1/2 cups firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup shortening
2 Land O Lakes® Eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1 3/4 cups salted Spanish peanuts


Heat oven to 350°F.

Combine brown sugar, butter and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Stir in peanuts.

Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 6g

Cholesterol: 10mg

Sodium: 55mg

Carbohydrates: 10g

Dietary Fiber: 1g

Protein: 2g

Recipe #7687©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

These are delicious! I did not have any vanilla in my cupboard so I substituted maple flavoring....delicious!
My husband couldn't believe how light and tasty they were! He said I could definitely bake them again! Very simple to make - I didn't shell the nuts and the cookies turned out great which was a nice time saver! Will be keeping this recipe!
This has become one of my favorite cookies!
I substituted margarine for the butter because of
lastose intolerance and reduced the brown sugar
and they still turned out super.
As the previous reviewer stated, this is an easy and durable recipe. It did make 4 1/2 dozen good-sized cookies, which turned out nicely browned, yet had a soft consistency.
This is a very well-behaved cookie. The recipe doubles well. The cookies freeze well. All that brown sugar gives them a carmel-praline taste. I baked them for my adult educations classes and it was a nice change from the chocolate chip/oatmeal/butter cookies I've been making. I used a little quick-relaease ice cream scoop to get them on the pans because the batter tends to be a little goopy. Mine needed 12 minutes in the oven. If you're baking them for a crowd you don't know well, you might prop a note beside the plate indicating that they contain peanuts -- some folks are highly allergic. Thanks for a keeper recipe.

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