Photo by T. Mike Fletcher
These cookies—with their golden-brown, crackled tops and soft centers—are some of my favorites. The recipe is a slightly modified version of one featured in Julia Child & More Company. Be sure to double-pan the cookies to prevent the molasses from making the bottoms too brown.
INGREDIENTS
- 1 1/4 cups salted peanuts, divided (140 grams or 5 ounces)
- 1 1/3 cups sugar, divided (265 grams or 9 1/3 ounces)
- 1 1/2 sticks butter (170 grams or 6 ounces)
- 1 egg
- 1/3 cup dark molasses
- 2 cups all purpose flour (280 grams or 10 ounces)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 nutmeg
- 1/4 teaspoon salt
INSTRUCTIONS
Preheat the oven to 350 degrees. Line the baking sheets with parchment. Place one lined baking sheet on top of another baking sheet (i.e. double panning) to keep the bottoms of the cookies from over-browning or burning.
Place the peanuts in a food processor. Pulse to coarsely chop. Remove 1/2 cup, and set aside. Add 1/3 cup of the sugar to remaining peanuts in processor, and pulse to finely chop. Remove mixture from processor and place in bowl. Set aside.
Cream the butter, sugar, and 1/2 cup chopped peanuts until light and fluffy. Beat in the egg, followed by the molasses. Scrape often.
In the meantime, combine the flour, baking soda, spices, and salt. Whisk to combine.
Add to the creamed mixture, and beat until well-combined.
The cookies can be shaped by rolling about a tablespoon of dough into a ball then rolling the ball in the peanut/sugar mixture. Place 9 equally spaced dough balls on a half sheet pan. The cookies will flatten and spread as they cook. (Alternately—and this is the method I use—scoop the dough with a No. 40 disher or scooper, scraping it off well. Finish as above.)
Bake cookies for 9 minutes on the center rack, turn the pan, and bake for 3 to 5 more minutes.
The cookies will flatten, have a crackle finish, and be slightly puffy. Cool slightly and remove to cooling racks.
