Spanish Peanut Cookies

Spanish Peanut Cookies Recipes
54
5 Reviews
An all-time favorite that is chock full of Spanish peanuts.
45 min
Prep Time
1:20
Total Time
54 cookies

Ingredients

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

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
100
Cholesterol
10mg
Carbohydrates
10g
Protein
2g
Fat
6g
Sodium
55mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Not very flavorful. I added toffee bits to try and salvage the dough.

Rating

These are delicious! I did not have any vanilla in my cupboard so I substituted maple flavoring....delicious!

Rating

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!

Rating

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.

Rating

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.

Rating

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.

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.