Peanut Nobody
Whew, then. Friday marks the last day of recipe coming-up-with…edness for Joni and me. Frantic? Maybe just a little.
Friday also happens to be the last day to enter the giveaway: the two winners will be notified and announced as soon as time and sanity permit next week. So tell your friends if you haven’t already.
But in the meantime, here is a recipe for cookies that are so peanut buttery and rich, you’ll have to do a double take…bite…to make sure you didn’t dream it.
Oh, by the way: even though I swore up and down that Twitter was evil and made my head spin à la The Exorcist, I finally got settled over there. So if you’re a tw…uhm, a tweet too, say hi.
Hope the second slice of the week goes well for everyone!
Peanut Brittle Cookies
1 cup (112 g) dry roasted peanuts
2 tablespoons (28 g) nondairy butter
2 tablespoons (30 ml) water
2/3 cup plus 1/4 cup (176 g) Sucanat, divided
1/4 teaspoon fine sea salt
1/2 cup (128 g) creamy or crunchy natural peanut butter
1/4 cup (60 ml) whiskey
2 tablespoons (30 ml) plain soy or other nondairy milk
2 teaspoons pure vanilla extract
1 cup (120 g) light spelt flour
1/2 cup (39 g) quick-cooking oats, finely ground
1 teaspoon baking powderLine two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
Place peanuts, butter, water, and 1/4 cup (48 g) Sucanat in a small saucepan.
Heat on medium-high, bring to a low boil and cook for about 4 minutes, stirring constantly, lowering the heat to medium, until the peanuts get some color to them, and that the liquid is mostly gone. Remove from heat. Let cool a few minutes.
Transfer the preparation to a large bowl. If it has hardened, break it apart a little bit. Combine with 2/3 cup (128 g) Sucanat, salt, peanut butter, whiskey, milk, and vanilla.
Stir in flour, ground oats, and baking powder.
Divide dough into 16 equal portions (about 2 tablespoons, 42 g per cookie). Place on prepared cookie sheets.
Flatten the cookies as much as you want them to be, as they don’t spread while baking.
Store in fridge for one hour.
Preheat oven to 350°F (180°C, or gas mark 4).
Bake cookies for 15 minutes; or until the edges are golden brown. Wait a few minutes before transferring them to a wire rack to cool completely.Yield: 16 cookies
Rosa said,
April 29, 2009 at 4:16 am
OMG, these sound and look so good! A real temptattion for a peanut addict like me…
Cheers,
Rosa
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Lisa (Show Me Vegan) said,
April 29, 2009 at 4:18 am
you must be swamped with cooking before Friday! Thanks for taking the time for this delicious sounding recipe.
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DJ said,
April 29, 2009 at 5:45 am
This sounds so good but as peanuts are a controlled substance in the Skint Vegan house due to the other half’s nut allergy, I may need to wait till his next trip away to make them…
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Celine Reply:
April 29th, 2009 at 7:20 pm
meep, allergies are evil. sorry the other half (and as a result, you) have to deal with this.
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Laurel Reply:
April 30th, 2009 at 9:01 am
I wonder if this would work with sesame seeds and tahini or is that off limits too? Or sunflower seeds with sun nut butter. Is any body else getting hungry?
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Kat said,
April 29, 2009 at 6:16 am
More peanut cookies! And just think, a little over a year ago, I wouldn’t have gone near peanut butter–I must have been crazy (as I’ve made a few of your different peanut/butter cookies over the last few months). Thanks for this new recipe, too. Once we’re moved in, I’ll be sure to give it a try. I sent you something in the mail–one you should be getting any day now, the other went out yesterday.
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Celine Reply:
April 29th, 2009 at 7:20 pm
it’s here! it’s here!!
it took me some time to get used to peanut butter too. what was I thinking?
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gine said,
April 29, 2009 at 7:13 am
mmmm … I love everything with peanuts inside :-)! And I do love your bowl :-)! XOXO
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Macie said,
April 29, 2009 at 7:36 am
WOW that sounds so great!!!
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Christine said,
April 29, 2009 at 7:53 am
Thanks for the recipe! It looks great.
Christine
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siri said,
April 29, 2009 at 8:03 am
Brittle! I love it. Just came across your blog today for the first time and love your header.
Thanks for sharing some good peanuty cookies with us!
-Siri
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Shellyfish said,
April 29, 2009 at 9:18 am
These are probably in my top 10 favourite Celine cookies…and that’s saying something!
LOVE that new header picture, too.
And I so totally swore I would never, ever, never do the Twitter thing…but as you know I gave in…but I love tweeting or twitting or whatever with toi!
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melomeals: Vegan For $3.33 a Day said,
April 29, 2009 at 9:24 am
YUM!
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Shelby said,
April 29, 2009 at 10:06 am
Genius!!!
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Kiersten said,
April 29, 2009 at 10:10 am
These sound great! I love anything with peanuts! If I wanted to omit the whiskey, do you think I could just substitute it with soymilk?
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Celine Reply:
April 29th, 2009 at 7:22 pm
I believe one of the testers did just that, while another one actually replaced it with water. both gave great results.
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Tami (Vegan Appetite) said,
April 29, 2009 at 10:24 am
Jim’s a peanut brittle addict. He’d flip over these! I’m not mentioning them until I know I can make them or I’d never hear the end of it.
I’ll bet your going crazy with the cookbook. I can’t wait until it’s out!
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Celine Reply:
April 29th, 2009 at 7:23 pm
right back at you, gorgeous.
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Bianca- Vegan Crunk said,
April 29, 2009 at 11:15 am
You had me at whiskey! This look super delicious! I’m a huge Peanut Brittle fan!
And good luck with the rest of week’s recipe-coming-up-ness! I wish I was close to done with my cookbook.
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Vaala said,
April 29, 2009 at 1:41 pm
Ooo, peanut cookies…delicious. Hope your second half of the slice is good (and less frantic) too. I like the idea of the week being divided into slices rather than, well, halves. Sounds much more appealing.
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Monica said,
April 29, 2009 at 6:36 pm
Oh wow, those look amazing! I’m totally going to make these soon. Very soon. Like, tomorrow.
…Or tonight, you never know :)
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Josiane said,
April 29, 2009 at 6:51 pm
It seems that I’m perpetually craving cookies these days, so it’s great to have one more fabulous-looking recipe on my must-try list! Thanks for taking the time to share it, even through the madness of a deadline week.
I’m glad you’re now enjoying Twitter, as I’m enjoying chatting with you over there. Actually, I had been a lurker over here for quite a while, and it’s connecting with you there that got me to start commenting here! :)
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Celine Reply:
April 29th, 2009 at 7:19 pm
Josiane! I’m always happy to see you update on Twitter. and I’m happy it’s allowing us to know each other better.
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Josiane Reply:
May 1st, 2009 at 8:22 am
As I said on Twitter: le plaisir est partagé! :)
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Jodye said,
April 29, 2009 at 8:32 pm
Ahhh crunchy peanut cookies!! They look amazing, I better get into the kitchen straight away!
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A&N said,
April 30, 2009 at 6:08 am
is friday also the reason you tried to combine booze and cookies? Kidding :) Love the addition of spelt flour. this is certainly different that regular cookie recipes. bookmarked :)
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Jackie said,
April 30, 2009 at 7:46 am
Your cookies always look so delicious. I’m really looking forward to trying this recipe out. Long live the marriage of whiskey and peanut butter!
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Laurel said,
April 30, 2009 at 8:41 am
My father in law is going to FLIP over these cookies. I make him peanut brittle two or three times a year and he always hides it so no one else can see and he doesn’t have to share!
Why is everyone putting whiskey and/or rum in their baking these days? I don’t live ANYWHERE NEAR a liquor store. I usually just add more vanilla but I’m sure there are complexities there I’m missing.
You’re teasing us with all the new banners aren’t you? Pictures from the book? I did like the last one but who are we kidding, chocolate’s always better. That is chocolate isn’t it? Looks lovely, will you send me a piece for breakfast?
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Celine Reply:
April 30th, 2009 at 3:28 pm
the real question is, when do I not put whiskey or rum in my baked goods?
don’t up the vanilla here, replace the booze with milk or even water.
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Laurel Reply:
May 1st, 2009 at 8:47 am
Well, I didn’t really mean I’d replace a whole quarter cup with vanilla. I;ve been known though to up the vanilla to a tablespoon and add 1/2 tsp of almond extract. That’s if the whiskey is for flavor and not to tenderize the cookie in some way. If it’s in there to tenderize it though I’d add a bit of lemon juice. And no, you can’t taste the lemon it’s just nicer than vinegar.
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jen jafarzadeh said,
April 30, 2009 at 9:09 am
I love that bowl in the photo — is that an Anthropologie find? Anything made with peanut butter is delicious in my book!
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Celine Reply:
April 30th, 2009 at 3:27 pm
yup, Anthro is it. I’m glad they don’t have a store in town, because I’d go broke fairly promptly.
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tahinitoo said,
April 30, 2009 at 9:51 am
You know I love these cookies!
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anna said,
April 30, 2009 at 1:52 pm
Oh wow… These might get tested this weekend. Of course I’ll have to keep sampling the whisky to make sure it hasn’t gone bad…
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Steph (I am Bee) said,
April 30, 2009 at 6:21 pm
those look yummy.
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Afsoon said,
April 30, 2009 at 8:35 pm
You just made my whole day! Cookies, peanut butter (nom nom!), and being free on the 25th of June! YAY!!! I can’t wait. Maybe I should make these cookies for the bake sale!…Or I’ll eat them all myself :)
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Bethany said,
April 30, 2009 at 8:43 pm
these were delicious and happily non-wheaty. I used plain peanuts and soymilk instead of whisky and everything worked out fine. I ate one and am giving way the rest in May Day baskets!
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Celine Reply:
April 30th, 2009 at 10:20 pm
May Day baskets? what a cool idea.
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melanie said,
May 1, 2009 at 1:11 am
these look ridiculously delicious! i love peanut butter any and everything!
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Mihl said,
May 1, 2009 at 2:26 am
Congrats on the end of testing madness. Although…personally i am sad. Maybe you want to add another 500 recipes? Just kidding…
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Celine Reply:
May 2nd, 2009 at 3:09 am
du lieber Gott! wo bist du?
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Vegetation said,
May 1, 2009 at 2:44 am
Peanut brittle!!! YUM!!!
Congratulations on finishing up the testing!
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dreamin'itvegan said,
May 1, 2009 at 9:53 am
Wow! My husband loves peanut brittle and peanut butter cookies! hmmmmmmm. He’ll owe me big time if I make hime these. lol
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Natalie said,
May 2, 2009 at 10:34 am
Ooooh i love the new format of your recipes!
Have you tried innovating an Almond Roca recipe? That stuff is like serious crack. 0_o!
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Celine Reply:
May 2nd, 2009 at 2:01 pm
almond crack-a? I need to google this.
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Celine Reply:
May 2nd, 2009 at 2:02 pm
okay, googled it. I’m on it.
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Natalie Reply:
May 2nd, 2009 at 11:54 pm
:D
*Celine, my hero*
It’s been a huge loss since the first ingredient is like BUTTAH.
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pandawithcookie said,
May 2, 2009 at 3:46 pm
I missed the giveaway. I am behind in my blog reading. But I shan’t miss the cookies.
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gine said,
May 3, 2009 at 12:26 am
Lovely new header photo by the way :-)! XOXO
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Jes said,
May 3, 2009 at 1:18 pm
Oh oh oh something else to throw whiskey in! Yes yes yes!
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Ricki said,
May 3, 2009 at 3:38 pm
These look incredible! So glad that you’re done with the major work of the cookbook–hope you have time to relax for while!
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Nick said,
May 3, 2009 at 6:30 pm
Bookmarked. These look incredible Celine. Good to see you on Twitter =)
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Kelly said,
May 4, 2009 at 6:26 am
Those look delicious. I am sure my peanut addict boyfriend would love these.
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Elyse said,
May 4, 2009 at 8:24 am
These PB cookies look fantastic. I’m a huge fan of anything chock full of PB. Deeelish! Maybe now that you’re a twitter convert, you can teach me how :)
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ash said,
May 4, 2009 at 3:53 pm
love you’re pics!!!
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Marta said,
May 5, 2009 at 8:47 am
say what? whiskey in a cookie?! Insanely fantastic!!!
I’m also going to try your spelt chocolate chip cookies soon. I was browsing TasteSpotting for something to do with my bag of spelt flour (that wasn’t spelt bread, of course) and your cookies popped up. I’ll let you know how they turn out :)
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Celine Reply:
May 5th, 2009 at 2:29 pm
looking forward to hearing your thoughts already, Marta.
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Gab said,
May 5, 2009 at 11:50 am
Looks yummy!
——
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Juliana said,
May 5, 2009 at 11:56 am
My husband will love these cookies… great picture!
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Nora said,
May 5, 2009 at 8:56 pm
well at least we all know that a food processor does the job (of making pb) just as credibly. it just doesn’t look as cute!
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Celine Reply:
May 5th, 2009 at 8:59 pm
you know, I changed my food processor specifically for it to be efficient enough to make nut butters, and it turns out it does it with pecans and walnuts, but not almonds or peanuts.
I have to use the coffee grinder for that. picture me shaking my fist at it right now?
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Erin said,
May 6, 2009 at 1:08 pm
These cookies have everything I love in them. Peanut butter, whiskey…other stuff…they look fantastic!
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meghan said,
May 10, 2009 at 3:25 pm
mmmm whiskey!
i love to do cocktail inspired things.
hope you get to relax after all the recipe writing.
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Heather said,
May 12, 2009 at 10:03 pm
These look yummy! I don’t use Sucanat – how much raw sugar should I use to replace it?
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Celine Reply:
May 13th, 2009 at 3:34 am
I recommend switching to the same amount of light brown sugar instead to get the desired effect.
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