Ron Wilson

Ron Wilson

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Rita's Lunchbox Peanut Brickle Cookies

Honey roasted peanuts gives a salty/sweet element. Makes 18 to 24. I got 18 nice cookies from this batch.

The dough is somewhat sticky. And I will tell you all of the pea-nuts for the tops may not be used. Just put as many on top as you can for each cookies.


2-1/2 cups honey roasted peanuts, divided

1 cup sugar, divided into 1/4 and 3/4 cup

1 cup all-purpose flour

1/2 teaspoon baking soda

1 large egg

2 tablespoons milk

2 tablespoons butter, melted and cooled


Preheat oven to 400.

In food processor or by hand, pulse/chop 1 cup of peanuts with 1/4 cup of sugar until some are vert finely chopped and some coarsely chopped.

Set aside the remaining 1-1/2 cups peanuts to sprinkle on tops.

Whisk flour and baking soda together.

Beat egg with milk, butter and 3/4 cup sugar until blended. Beat in flour mixture and peanut/sugar mixture.

Spoon slightly rounded tablespoons of dough about 3” apart on sprayed or parchment lined pans.

Press 1 scant tablespoon of remaining peanuts on each cookie, flattening slightly.

Bake about 10 minutes or so, until golden brown.

Turn sheet front to back halfway through.

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