Peanut Biscuits
Indulge in the nutty crunch of homemade Peanut Biscuits—perfectly buttery, lightly sweet, and packed with the rich flavor of roasted peanuts. This easy cookie recipe combines simple pantry ingredients like all-purpose flour, granulated sugar, and unsalted butter with a generous helping of chopped peanuts for a delightful texture and flavor in every bite. With a prep time of just 15 minutes, these biscuits are quick to whip up and bake to golden perfection in no time. Created with a hint of vanilla and finished with a classic criss-cross fork pattern, these treats are ideal for tea breaks, coffee pairings, or snacking on their own. Plus, their week-long shelf life (when stored in an airtight container) makes them a delicious make-ahead option for your favorite occasions. Perfectly crisp yet tender, these homemade peanut cookies are a must-try for any peanut lover!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 100 grams Roasted peanuts (unsalted, chopped)
- 2 tablespoons Milk
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter and sugar together until light and creamy using a hand mixer or a wooden spoon.
Add the egg and vanilla extract to the butter-sugar mixture and mix well until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the chopped roasted peanuts, ensuring they're evenly distributed throughout the dough.
If the dough feels too stiff, add the milk one tablespoon at a time until it reaches a pliable consistency.
Scoop out small portions of the dough (about a tablespoon each) and roll them into balls. Place them on the prepared baking trays, spacing them about 2 inches apart.
Flatten each ball gently with the back of a fork, creating a criss-cross pattern on top.
Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden.
Remove the trays from the oven and allow the biscuits to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Serve your peanut biscuits with tea, coffee, or on their own. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 106.1 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 173 mg | 13% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
