[Cookie 019] 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.

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.

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?)

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.

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
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!