Peanut Cookies: Tender Buttery Rings Pressed Into Chopped Peanuts for a Crunchy Crust

These peanut cookies are a Christmas favorite: very tender, fragrant and buttery, with a crunchy peanut crust that melts in your mouth. If you are looking for a cookie that disappears from the baking sheet first, these rings are worth a try this year.

Whether you bake for the holidays or just want something quick to go with Sunday coffee, the recipe is a safe bet. The dough comes together in minutes, so you can make it while lunch is cooking.

Quick Overview

• What they are: Delicate butter cookies with a crunchy nut crust.
• Key trick: Chill the dough thoroughly so the rings keep a clean shape.
• Time: 20 minutes of work and only 15 minutes of baking.

At a Glance

• Prep time: 20 minutes (plus 30 minutes chilling)
• Baking time: 15 minutes
• Servings: 35 cookies
• Difficulty: Easy
• Calories: 110 kcal per cookie
• Trend: Christmas classic

Ingredients

Instructions

1. In a bowl, beat the softened butter, 1 egg and the powdered sugar with a mixer until smooth and fluffy.
2. Add the baking powder and flour. Stir with a spoon first, then knead by hand into a smooth, non-sticky dough.
3. Wrap the dough in plastic and refrigerate for at least 30 minutes. This step is key for easy handling.
4. Roll the chilled dough out on a floured surface to about 3/16 inch (4 to 5 mm) thick.
5. Cut out rounds and cut a small hole in the center of each (donut shape).
6. Brush the top of each cookie with beaten egg and dip it into the chopped peanuts.
7. Place the cookies on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 15 minutes, until golden.
8. Let the cookies cool on the baking sheet; they are very fragile while hot.

Tips for Perfect Peanut Cookies

• Use unsalted peanuts. Salted peanuts make the flavor too sharp and overwhelm the delicate butter dough.
• Keep the dough cold. If it sticks while rolling, return it to the refrigerator for a few minutes. Butter softens quickly, so work fast.
• Let them cool on the pan. The cookies firm up as they cool and are very breakable when hot.

Variations

• Other nuts: Use walnuts or hazelnuts instead of peanuts for a more traditional flavor.
• Chocolate dip: Dip half of each cooled cookie in melted dark chocolate.

Frequently Asked Questions (FAQ)

• How long do peanut cookies keep? In a closed tin in a cool place they stay fresh and tender for up to 2 weeks, if they last that long.
• Can I make the dough ahead of time? Yes. Keep the dough in the refrigerator overnight, and let it soften at room temperature for about 10 minutes before rolling.
• Can I use roasted peanuts? The recipe calls for raw, unsalted peanuts. If you can only find roasted unsalted ones, chop them and watch the color, since they brown faster in the oven.
• Are they good for a cookie exchange or gifts? Yes, they pack well once cool. Because of the peanuts, label the tin clearly for anyone with allergies.

Serve with coffee or tea, or add them to your Christmas cookie platter.

Recipe adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.