Peanut cookies

Peanut cookies

Half-Hour Hungries
20 mins
Cooking time
30 mins
Mark Roper

I’m a huge fan of any dessert that mixes sweet and salty flavours – and these cookies do just that. Using biscuit (cookie) flour isn’t essential, but it makes the biscuits just that little bit lighter.


Quantity Ingredient
110g unsalted butter, softened
45g dark brown sugar
1 egg
120g self-raising cake and biscuit flour
60g crushed peanuts
1/2 teaspoon salt
1 pinch cinnamon
50 salted peanut halves, for garnish


  1. Pre-heat your oven to 180ºC. Line both baking trays with baking paper.
  2. Put all of the ingredients except for the peanut halves in the bowl of an electric mixer. Mix on medium–high until just combined, scraping down the sides of the bowl with a bowl scraper as you go. Refrigerate mixture for 5–10 minutes.
  3. Take a teaspoon of cookie batter and roll it into a ball with clean hands. Place it on one of the lined baking trays and repeat until all the batter has been used, leaving a 6 cm space between each cookie. With two fingers, gently flatten the top of each cookie, then press a peanut half into the centre.
  4. With adult help: Wearing oven mitts, place the baking trays in the oven on the middle and lower shelves. Bake the cookies for 6 minutes – no longer! Remove the trays from the oven with oven mitts and allow the cookies to cool for 2 minutes.
  5. Using a spatula, remove the cookies from the tray and place on a wire rack. Serve when cooled slightly, or keep for up to 1 week in an airtight container.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.

    Pre-heat your oven to 180ºC 20 minutes before cooking and have oven trays positioned in the middle and lower shelves of the oven.
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