Servings: 4 dozen
Equipment
- 1 KitchenAid Mixer paddle attachment
- 1 - 2 Large baking sheets
Ingredients
- 1 ½ cups unbleached all-purpose flour
- 1 cup firmly packed brown sugar light or dark brown
- ½ cup unsalted butter (1 stick) softened
- 1 large egg
- 1 tsp Madagascar vanilla bean extract
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 6 Tbsp chopped salted peanuts
- pinch of sea salt
Instructions
Cookie Dough:
- Combine all ingredients except peanuts in a mixing bowl; beat at low speed, scraping the bowl often, 3-4 minutes or until well mixed. Stir in peanuts.
- Divide the dough into two. Shape each into a 6" roll on a lightly floured surface. Wrap rolls in plastic food wrap. Refrigerate for at least 2 hours or overnight.
When Ready to Bake:
- NOTE: This is a slice and bake recipe in which the dough can be made 2 days in advance. So, when you're ready to bake, preheat the oven to 350°F and remove the cookies from the refrigerator, letting them thaw for about 3 - 5 minutes.
- Cut rolls into ¼" slices. Place 1" apart onto ungreased cookie sheets. Bake 8 - 10 minutes or until lightly browned.
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