Chocolate Spanish Peanut Cookies Recipes

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).

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.

8TH GRADE SPANISH PEANUT COOKIES

Steps:

• 1. Grease a jelly roll pan (10x15-inch);set aside. Roll peanuts with rolling pin to crush. Beat egg whites until very stiff, fold in brown sugar and the crushed peanuts. (sounds nuts-pun intended, but it works).Spread mixture in the pan evenly . Bake at 350^ for 20 minutes. Cool a bit then spread with chocolate frosting ,if desired..... Mark into squares while hot and remove when cool. --- Note: I like to cover the pan with quick release foil and spray it anyway. Easy this way.
• 2. Frosting is optional, and can use peanut butter frosting or chocolate/peanut butter frosting or white or plain chocolate....

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.

SPANISH PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cut the butter into one inch chunks and put into a stand mixer bowl. Using the paddle and on low speed, mix the butter for one minute to soften. With the mixer running, add the sugars and continue on low speed until the sugar is incorporated. Increase the speed to medium-high and beat the mixture until it is smooth and creamy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure all of the butter is fully incorporated.
• Add the peanut butter and vanilla extract and mix on low speed until the mixture becomes smooth.
• Add the eggs one at a time, waiting until the first one is absorbed before adding the next. Once both eggs have been added and the mixture is smooth, stop the machine and scrape down the bowl.
• Add the dry ingredients all at once and mix on low speed until the flour is nearly incorporated.
• Stop the mixer and add the peanuts. Return the mixer to low and mix until they are evenly distributed throughout the batter.
• Using a teaspoon, drop the cookie dough on a parchment or silpat lined baking sheet, about one inch apart.
• Chill the dough for 10 minutes, Then before baking, sprinkle the tops of the cookies with granulated sugar and mark with a criss cross pattern using a fork.
• Bake for approximately 12 minutes, rotating the pan halfway through the baking time. The cookies should be light golden on the outside, and soft on the inside.

SALTED PEANUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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.

CHOCOLATE PEANUT CLUSTERS

Steps:

• In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

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.