Food Snob


I made these cookies as a ‘thank you’ for my vet, who successfully removed a cancerous tumor from my dog’s parathyroid gland this past Tuesday. The few leftovers I had I brought to work and taste-tested them on Monique, who loves any variety of nuts.

The original recipe my grandma sent me called for honey-roasted peanuts – I used regular roasted peanuts as I had them on hand from making the Pad Thai a few weeks ago. It’s my thought that honey-roasted peanuts would be better suited for this recipe. But both Monique and the receptionist at my vet’s office said the cookies are good.


  • 3 1/2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 c. (two sticks) butter, at room temperature
  • 1 c. granulated sugar
  • 1/2 c. dark brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 egg white
  • 1 c. roasted peanuts, finely chopped


  1. Sift flour, baking powder and salt onto wax paper.
  2. Combine butter, sugar and brown sugar and beat with a mixer until well combined. Beat in eggs and vanilla. Gradually add flour mixture and beat until evenly blended.
  3. Preheat oven to 375. Line cookie sheets with parchment paper. Shape dough into 32 balls.
  4. Whisk egg white in a pie plate. Spread peanuts on wax paper. Working with a few dough balls at a time, roll in egg white and coat with peanuts. Arrange 1 1/2 inches apart on cookie sheets.
  5. Bake 8 to 10 minutes or until golden. Let cool on cookie sheets three minutes before transferring to wire rack to cool completely.

Recipe rating: 1/2

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