Without a doubt, peanut cookies, or peanut brownies as we call them in New Zealand, are the most popular cookies in our household. The recipe doubles well if you want to make a larger batch.

I usually use blanched peanuts but you can use raw, or some people like to roast them prior to using. Make sure you use good quality cocoa powder for that rich chocolate taste.

The cookies are ready when they lift off the tray without bending or breaking.

 Ingredients:

• 1 egg
• 1 cup sugar (scant)
• 3 1/2 oz/100 gms butter melted
• 1  cup raw unsalted peanuts  (overflowing)  
• 1  Tbsp cocoa powder
• 1  tsp baking powder
• 1  cup all purpose flour—you may need a bit more.
• pinch of salt

 Method:

Preheat oven to 180°C/350°F

Beat egg and sugar until creamy, add melted butter and beat again .

Add flour, salt, baking powder, cocoa, and peanuts and mix with a wooden spoon to combine.

The mixture should be glossy rather than dry—if it is too loose add a little more flour.

Place mixture in dessert spoonfuls on a tray lined with nonstick baking parchment, leaving room for spreading.

Bake for 20 minutes. Cool on a wire rack.

Store in an airtight tin for up to a week or freeze for up to 3 months.