The Perfect Nutty Vanilla Cookies

Nutty Vanilla Cookies Easy

Keep this recipe close because it’s honestly the base to a good, fail-proof, cookie. You can add whatever addition you’d like… nuts, chocolate chips, candied ginger, marshmallows, etc. I’m planning on making another batch but this time for ice cream sandwiches, I think they’ll be absolutely perfect for that, YUM!

Chilling the cookie dough is quite the game-changer so don’t miss this step, we all know how quickly an hour goes, especially when you tick a few things off your daily to-do list within that time.

NOTES: Please note that if you aren’t able to use unsalted butter then I would recommend you only use 1/4 tsp salt in the recipe. Also, the measurement for the nuts are, in detail, 1 cup whole nuts loosely packed OR 3/4 cup already chopped nuts. I used what I had on hand which was a mix of pecans and walnuts.

Nutty Vanilla Cookies

  • Servings: 20 Cookies
  • Difficulty: Easy
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Ingredients

  • 1 cup of light brown sugar
  • 3/4 cup of unsalted butter, softened
  • 2 tbsp crunchy peanut butter or but butter of choice
  • 1 large egg
  • 1 1/2 tsp vanilla essence
  • 3/4 cup of nuts, roasted and chopped
  • 2 cups of All-Purpose flour
  • 3/4 tsp baking soda
  • 1/8 tsp salt

Directions

  1. First add the sugar, peanut butter, and unsalted butter to a large bowl and mix well. This is an important part of the process – allowing the butter-sugar mix to cream beautifully when whisking it. So whisk until the mixture turns lighter in color and clearly starts to become creamier.
  2. Add the egg and vanilla essence and mix well.
  3. Roast the nuts in a dry pan until you can start to smell the aroma of the nuts. Dice into 1cm pieces (not too finely chopped but you can have bigger pieces if you’d like). Add to the wet mixture and mix well.
  4. Add the flour, baking soda, and salt to the wet mixture and mix well to ensure the salt and baking soda have spread evenly. Nuttty Vanilla Cookies Batter
  5. Cover the cookie dough and allow it to rest in the fridge for at least an hour. This will allow the fat within the cookie dough to solidify and encourage a far greater result when baking it in the oven.
  6. 20 mins before you remove the cookie dough from the fridge you must preheat your oven to 190 degrees celsius. Prepare your oven tray by lining it with a baking sheet OR butter and then dusted with flour. When you’ve removed the cookie dough from the fridge you can make 2,5cm/3cm sized balls and place them on the tray but ensure that they’re are evenly spread. You’d rather want to bake in batches than having them bake into one another in the oven. Nuttty Vanilla Cookies Ready to Bake cookie balls
  7. Bake each batch for about 10mins or until golden brown, this will allow for a softer cookie but. I like my cookies to be a little crispier so I allow them to bake until they’re a deeper golden brown (about 13-15mins in the oven). You’re the Chef so this is where you decide what YOU like! Remember to place the cookies on a cooling rack and allow them to cool before placing them in a container (if there are any left by then because we can’t help devour the whole batch within an hour or so!). Nutty Vanilla Cookies Easy Bake


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