Thursday, June 4, 2009

[Cookie 019] Peanut Crisps

Peanut Crisps

Okay, so I've come to realize 2 important things about my life this summer: 1) I've been baking a lot of cookies, obviously. 1) I have no (paying) job, and yet I am spending money. So I've finally begun to put 2 and 2 together and realize that I need to make money, and perhaps these cookies can be the way. But I don't know how to realize this dream just quite yet.

Silpat, Ready for Maiden Voyage
Psst! I got a Silpat! So awesome so awesome so awesome!

I want to sell cookies. Package them up all pretty and sell sell sell. But where? How? The farmer's market? Don't I need a permit and doesn't that cost money to get a stall? Who would buy them? Help! If anyone has any advice on how to sell baked goods for profit, please, I'd love some tips! Plus, I think my mother isn't so crazy about all the addictive, fatty baked goods continually circulating the household. I'd have to agree, but when I have nothing better to do, baking cookies always seems like a good idea.

Peanut Crisps, Dough

Okay, now that I'm done whining and begging, let me tell you about these Peanut Crisps! They are so so so delicious! And plus, you can trick yourself into thinking that they are healthy because they only have 1/2 a stick of butter and have all that protein from the peanuts (hah, sounds like straight up health food, no?)

Peanut Crisps

I chose this recipe because I really wanted a lighter cookie, so I wouldn't feel like I was going into cardiac arrest after eating a few (see Pecan Bars). In that regard, these were a success; but at the same time, they are highly addictive. I seriously can't stop myself from eating them. If you are a peanut fan, watch out, really.

Peanut Crisps

My only complaints would be that the cookies weren't "light and airy" like Martha said. This could easily have been my fault (I didn't let the butter get to room temperature...maybe that's why?), but regardless, they are very crunchy, yet hard and chewy at the center. This is not a problem, by all means, but I would have liked them to be a little lighter.

I also think they need more salt, or at least I should have used salted peanuts that were more heavily salted. Either way, this problem can be easily remedied by adding a few extra shakes of salt.

Peanut Crisps 4

Peanut Crisps
Makes about 3 1/2 dozen

Ingredients
  • 1 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons unsalted butter, softened
  • 1 1/4 cups packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup salted whole peanuts
Directions

  1. Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
  2. Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
  3. Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks.Cookies can be stored in airtight containers at room temperature up to 1 week.
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{End Results}
Baking Difficultly: 1/5
Ingredient Accessibility: 4/5
Tastiness: 4.5/5
Attractiveness: 4/5
Is it worth it?: Absolutely! If you like peanuts, you must make these, simple as that.

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P.S. I started up my old blog, Notions and Curios, again! Check it out!

8 comments:

jfklds said...

dude you are on a roll!

jfklds said...

dude you are getting a dell!

jfklds said...

p.s. beautiful.....+.... delicious looking.

Barbara E said...

These cookies are irresistible. Think I'll go downstairs and get another one. (If I weigh 600 lbs. by the end of the summer we know who to blame). Mom

jfklds said...

not a big fan of white chocolate by itself, but I think it's pretty good in cookies. And from the LOOKS of it, it seems like white chocolate would be pretty good incorporated into these cookies here.

Jackie @ PhamFatale.com said...

Your cookies look great. You might want to add some fleur de sel at the end to your batter to bring another dimension to the peanuts.

Emily said...

as someone who did try them i will say that they were in fact quite good! very chewy yet thin which I appreciated. I'm not exactly used to a non fluffy peanut buttery cookie I will admit...however I don't think that hindered them in their peanutbuttery goodness.

the verdict?
YUM.

Unknown said...

These never fail to please. I made a triple batch for a party at the office yesterday, and they were gone within 30 minutes.

They grow softer with age, but the problem is to manage to let them age :-D