Salted Peanut Cookies

READY IN: 18mins
Recipe by CindiJ

Another recipe from my Mother. These cookies are awesome with coffee or a glass of cold milk! You don't have to worry about storage, they don't stay around long at all!

Top Review by Omm6806

Great recipe--just what I was looking for. I made a few substitutions based on personal preference. I don't like to use Crisco, so I used only butter. Also, to reduce fat I almost always cut the amount of butter in half in cookies. This time I used slightly more than half a cup, which was a little bit more than half the total amount of fat called for. They came out wonderfully. Really tasty. I didn't actually count, but the recipe made at least 60 cookies, so I was glad I didn't double it. Thanks for a great recipe, Cindi.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. In mixing bowl cream together brown sugar, granulated sugar, Crisco shortening and butter.
  3. Add eggs, one at a time.
  4. In separate bowl, mix togehter all dry ingredients. Add to creamed mixture slowly on medium-low speed of electric mixer. Stir in coconut and peanuts.
  5. Roll into 1-inch balls. Place on lightly greased cookie sheets approximately 2-inches apart. Dip fork into flour and make criss-cross design on cookie ball to flatten.
  6. Bake for 8-9 minutes. Remove from cookie sheet immediately and let cool on cooling rack. Enjoy!

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