This easy-to-make buttery cookie is filled with peanuts and then dipped or drizzled with chocolate.
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1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/3 cup finely chopped salted peanuts
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
2 teaspoons shortening
Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often,1-2 minutes, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, peanuts, baking power and baking soda. Beat at low speed 4-6 minutes, until well mixed and dough forms.
Heat oven to 350°F.
Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned. Cool completely.
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes, until smooth. Dip half of each cookie into chocolate or drizzle over cookies. Let stand on waxed paper until chocolate is set.
Divide dough in half. Shape each half into 6-inch roll on lightly floured surface; wrap in plastic food wrap. Refrigerate at least 2 hours or overnight.
Store cookies between sheets of waxed paper in a loosely covered container.