Salted Peanut Cookies

Salted Peanut Cookies


"Salted peanut cookies. If you use self rising flour, omit baking soda and salt."
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servings 175 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
  3. Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.



Very good "peanut lovers" cookie !!!!

Yummy! Used butter flavored Crisco for the shortening, made sure all the peanuts were split in half, and baked for 13 minutes. Slightly crunchy on the outside. Great cookie that is 'peanut' a...

Delicious. I used 1 tsp. vanilla and 1 tsp. almond extract and I think this gave them even more flavor. Served them at a party and they were a real hit.

Cake like cookie with nice appearance. I used 1/2 shortening and 1/2 margarine. I also used honey roasted peanuts and added a cup of chocolate chips. My husband and kids enjoyed.

Excellent recipe. I also made a batch with Splenda substituting one cup of the Splenda and two tablespoons of peanut butter for one cup of Brown sugar. Both batches turned out great. Putting eg...

Although I halved the shortening the cookies were still sweet and salty enough from the sugar and peanuts that there wasn't anything lacking. Thanks for the recipe idea.

I think I have made this recipe 20 times. It is easy and very tasty. When I buy mixed nuts over the holidays the leftover peanuts go into these cookies. Yummy. Thanks

One of the best cookies I've ever eaten. Very, very good!

I really liked these cookies. I used half butter and half margarine. I omitted the salt b/c I was using the salted peanuts and I thought it would be too much salt. I halved the recipe and used a...