An easy slice-and-bake cookie rich with butter and brown sugar and dotted with chopped peanuts.
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3 cups all-purpose flour
2 cups firmly packed brown sugar
1 cup Land O Lakes® Butter softened
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup chopped salted peanuts
Combine all ingredients except peanuts in bowl; beat at low speed, scraping bowl often, 3-4 minutes or until well mixed. Stir in peanuts.
Divide dough into thirds. Shape each third into 8-inch roll on lightly floured surface. Wrap rolls in plastic food wrap. Refrigerate at least 2 hours or overnight.
Heat oven to 350°F. Cut rolls into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned.
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This is a real 'keeper' recipe. It is very different from cookies made with peanut butter. This is a cookie that is a fine caramel flavored base. The chopped salted peanuts are highlighted by the cookies flavor nut unlike a candy bar;
This leaves me with two variations in mind
Melt 3/4 c. Dark Bittersweet or Milk Chocolate Chips with 1 Tbsp. LOL Butter:stirring until melted together. Dip the cooled cookies halfway into the melted chocolate. Place upon a cookie sheet lined with parchment or waxed paper. Allow to set up before storing in an airtight container with waxed paper between the layers to prevent them sticking together.
The basic cookie dough would be highly complementary to 3/4 c, chopped toasted pecans. Forget using the salted peanuts. Dipping in the chocolate is not necessary but it is a choice you must make.
Best peanut butter cookies I ever made.
Our hardworking farm families don't just produce the cream for our butter - they love to bake with it, too. Try these recipes created with pride and love.