Honey roasted peanuts gives a salty/sweet element. Makes 18 to 24. I got 18 nice cookies from this batch.
The dough is somewhat sticky. And I will tell you all of the pea-nuts for the tops may not be used. Just put as many on top as you can for each cookies.
2-1/2 cups honey roasted peanuts, divided
1 cup sugar, divided into 1/4 and 3/4 cup
1 cup all-purpose flour
1/2 teaspoon baking soda
1 large egg
2 tablespoons milk
2 tablespoons butter, melted and cooled
Preheat oven to 400.
In food processor or by hand, pulse/chop 1 cup of peanuts with 1/4 cup of sugar until some are vert finely chopped and some coarsely chopped.
Set aside the remaining 1-1/2 cups peanuts to sprinkle on tops.
Whisk flour and baking soda together.
Beat egg with milk, butter and 3/4 cup sugar until blended. Beat in flour mixture and peanut/sugar mixture.
Spoon slightly rounded tablespoons of dough about 3” apart on sprayed or parchment lined pans.
Press 1 scant tablespoon of remaining peanuts on each cookie, flattening slightly.
Bake about 10 minutes or so, until golden brown.
Turn sheet front to back halfway through.