One of the most popular cookies around Passover is peanut cookies that are a best-seller during the holiday at all grocery stores. These cookies are so “Passover-y”, it’s almost impossible to find it all year round, and they pop on the shelves about a month before Passover.
This is my version to the store-bought cookies. It’s very easy to make, so peanut-y and absolutely delicious. If you don’t like peanuts you can definitely prepare the cookies with other nuts you like and get a different cookie every single time.
Peanut Cookies for Passover
Servings 15 peanut cookies
- 120 grams (1/2 cup + 2 tbsp.) sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- Pinch of salt
- 250 grams chopped peanuts
Preheat the oven to 170c degrees.
In a mixer bowl, whip sugar, eggs, vanilla and salt at high speed for 4-5 minutes until you get a light, fluffy and glossy mixture.
Transfer the mixture into a medium pot and simmer while whisking constantly for about 2-3 minutes on medium-low heat, or until the mixture thickens slightly (it should resemble light pudding texture).
Add chopped peanuts and mix until a soft mixture is obtained.
Transfer the mixture into a piping bag (no needed piping tip) and cut a relatively large hole.
Cool the mixture (inside the bag) in the refrigerator until it cools slightly.
Drizzle mounds of the mixture on a baking tray lined with baking paper.
Bake for 15-20 minutes or until golden brown.
Cool completely and store in a sealed box.
- Keep the peanut cookies in a jar for up to a week.
- If desired, you can decorate the cookies with some melted dark chocolate at the top.
- Instead of peanuts you can use any other type of nuts that you like in the same amount.