These crunchy drop cookies are chock full of brown sugar and Spanish peanuts.
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1 1/2 cups firmly packed brown sugar
3/4 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
2 cups salted Spanish peanuts, divided
Sugar, if desired
Heat oven to 350°F.
Combine brown sugar and butter in large 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 1 cup peanuts.
Finely chop remaining peanuts; place into small bowl.
Drop dough by level tablespoonfuls into chopped peanuts. (Do not roll dough in peanuts.) Place peanut-side up, 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooking rack. Immediately sprinkle cookies with sugar, if desired.