Sweet & salty peanut and almond cookies

Ever tried those sweet and salty granola bars? or just simply like the contrasting flavours? I tried to replicate the taste in this cookie, using almonds and peanuts for the crunch and hoping to achieve a sweet taste by toasting them in brown sugar. Then I try to counter balance the sweetness by adding sea salt….


For toasted brown sugar nuts:

3 tbsps brown sugar
1 tsp butter
chopped almonds
chopped peanuts
sea salt

For the cookie dough:

2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
3/4 cup dark brown sugar
1 1/2 tsp pure vanilla extract
1 egg plus 1 egg yolk
2 tsp milk
Sea salt, for sprinkling

Makes 18 small cookies 

Place the chopped nuts and butter in a large pan over medium heat. After a few minutes, sprinkle brown sugar over the nuts and continue to stir with a wooden spoon. You will notice the sugar will begin to melt and caramelize. Keep stirring to coat the nuts and reduce heat to medium low. Once you smell that the nuts are toasted, sprinkle with sea salt and place the nuts spread out on a plate to cool.

Whisk together the flour, baking soda, and salt in a medium bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. Transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and milk until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the nuts.

Wrap your dough in plastic wrap and chill for 2 hours in the refrigerator.

Preheat the oven to 325 degrees F. Take the dough out of the fridge and make small dough balls. Place them spaced apart on a parchment covered cookie sheet and flatten the top a bit by pressing down with your hand.

Bake the cookies for 10 minutes and the edges of the cookies should be golden brown. Cool the cookies on the sheets at least 2 minutes and sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely.

Verdict: Got the sweet, but not the salty part. My cookies generally aren’t very sweet anyway..more neutral, but I think with the toasted nuts the brown sugar clumped with the nuts, making this cookie more obviously sweet. I don’t think there is enough sea salt as I didn’t taste both flavours. That would have been cool……I will try this again next time. I think refrigerating the dough is a neat little idea that makes the dough very pliable.

Recipe was adapted from Ambitious Kitchen


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