Cocoa Peanut Sandies
- 3/4 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 1 1/2 cup whole wheat pastry flour
- 3/4 cup roasted, salted peanuts, finely chopped, plus more peanut halves for garnish
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar
Preheat oven to 325°F.
In a large bowl, beat granulated sugar, butter and vanilla with an electric mixer until smooth, about 1 minute.
Toss together flour, peanuts and cocoa in a medium bowl, and then add to butter mixture and beat again, just until combined.
To form cookies, shape dough into 3 (1 1/2-inch-wide) squared logs and then cut crosswise into 1/2-inch-thick slices. (Dough is crumbly, but will hold together when firmly pressed.)
Arrange cookies on a parchment paper-lined baking sheet, about 1 inch apart; gently press a peanut into the top of each.
Bake until cookies take on a matte appearance, about 10 minutes, and then set aside to let cool until just warm.
Arrange powdered sugar in a wide, shallow dish and dredge cookies in sugar to coat, shaking off the excess.
Set aside to let cool completely. Store in an airtight container for up to 1 week.
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- 3/4 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 1 1/2 cup whole wheat pastry flour
- 3/4 cup roasted, salted peanuts, finely chopped, plus more peanut halves for garnish
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar