Best Chocolate Spanish Peanut Cookies Recipes

ROASTED SPANISH PEANUT CLUSTERS

Steps:

• Set oven to 350F
• Put the peanuts on a dry baking sheet and toast for about 10-15 minutes, or until you begin to smell their aroma. Let them cool. Skip this step if you are using roasted peanuts.
• Set up a baking sheet lined with parchment or waxed paper.
• Put the chopped chocolate in a small microwave safe bowl and microwave for one minute. Stir to melt. Microwave for an additional 30 seconds if necessary. Let the heat of the bowl and chocolate help to completely melt it as you stir, don't over microwave or the chocolate will seize up.
• When the chocolate is completely smooth, add in the peanuts and give a quick stir to coat them.
• Use a tablespoon to make little piles of the chocolate on the lined baking sheet. Let them sit until set at room temperature, or you can put them in the fridge for quicker setting.
• I like to store these in the fridge.

PEANUT CLUSTERS

Steps:

• Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.
• Drop by teaspoon full on wax paper. Allow to cool.

SALTED PEANUT COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.

SPANISH PEANUT COOKIES

Steps:

• Heat oven to 350°F.
• Combine brown sugar, butter and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Stir in peanuts.
• Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.

CHOCOLATE SPANISH PEANUT COOKIES

Steps:

• Preheat the oven to 350°F.
• In a bowl, combine the butter and sugar, and, using an electric mixer, beat until light and creamy.
• Beat in the eggs and vanilla and continue to mix for 2 minutes.
• In another bowl, stir together the flour, cocoa, baking soda, and salt.
• Gradually stir the flour mixture into the butter mixture.
• Stir in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a baking sheet, leaving 2 inches between each mound of dough.
• Bake until set, 10-12 minutes.
• Let cool for several minutes on the baking sheets before transferring to a wire rack.
• The cookies will be soft and chewy.

SPANISH PEANUT COOKIES

Steps:

• Cookies: Combine flour, baking powder, baking soda; set aside.
• Cream butter and sugar. Add egg and beat well.
• Add all dry ingredients, blending after each addition.
• Drop by rounded teaspoon on ungreased cookie sheet.
• Bake at 350°F for 12-15 minutes.
• Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).