I owe the trick of using honey-roasted peanuts in this cookie recipe to my friend and mentor Maida Heatter. They add so much to the flavor of these cookies that I can’t imagine preparing them with anything else. These are a little tricky to bake because they need to spread out and come to a boil on the pan. Watch them carefully and don’t bake more than 2 pans at a time, and you’ll be fine. Baking these on silicone baking mats makes the process much easier.
Keep the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting lid.
© 2008 Nick Malgieri. All rights reserved.