Peanut cookies are a traditional sweet that has delighted generations in various regions. Their origin dates back to the mix of culinary cultures where the peanut, a rich and energetic ingredient, became the star of desserts and sweets. In Latin America, this dessert has different names and variations depending on the country; for example, in Mexico they are often called "peanut cookies," in Argentina "peanut alfajores" although with different fillings, and in Chile simply "peanut cookies." This recipe stands out for combining sweetness with the characteristic flavor of peanuts, resulting in a crunchy and delicious bite that pairs very well with coffee or tea.
Peanut cookies II
How to Make Peanut Cookies II
For this recipe we will need: sugar, white corn syrup, evaporated milk, raw peanuts, vanilla, and butter.
We will begin by mixing the sugar, syrup, milk, and peanuts in a pot.
Cook over low heat for 1 hour or until the mixture reaches 260°F on a candy thermometer.
Then, add the butter and vanilla to the preparation.
Beat everything until the mixture is creamy.
With the help of a spoon, drop portions onto wax paper, forming cakes.
Finally, let them cool so the cookies are ready to eat.
Ingredients (6)
- Sugar
- White Corn Syrup
- Evaporated Milk
- Raw Peanuts
- Vanilla
- Butter
Instructions (9 steps)
- 1 Mix sugar
- 2 syrup
- 3 milk
- 4 and peanuts
- 5 Cook over low heat for 1 hour or until the mixture reaches 260°F on a candy thermometer
- 6 Add butter and vanilla
- 7 Beat until creamy
- 8 Pour by spoonfuls onto wax paper to form patties
- 9 Ready to eat when cool
Nutritional Information
Calories:
5526 kcal
Protein:
0g
Carbohydrates:
219g
Fat:
367g
Azúcar:
0g
Sodio:
260mg