Photo of Senegalese peanut butter cookies by WW

Senegalese peanut butter cookies

Points® value
Total Time
30 min
15 min
15 min
These cookies are a twist on Dakar’s cinq centimes, or five-cent cookies. The small cookies are topped with creamy peanut butter and crushed peanuts. These cookies are best enjoyed freshly baked and still warm from the oven.



3 tablespoon(s)

Icing Sugar

2 tablespoon(s)

Vanilla Extract

¼ teaspoon(s), level

Plain White Flour

30 g

Peanut butter powder

90 g

Unsweetened almond drink

15 ml

Baking powder

½ teaspoon(s), level

Smooth Peanut Butter

1 tablespoon(s), heaped

Unsalted Peanuts

18 g, crushed


  1. Arrange a rack in the centre of the oven and preheat to of oven and preheat to 175°C. Line a small baking tray with baking paper.
  2. Using a rubber spatula, in a small bowl, cream the butter, sugar, salt, and vanilla. Add the flour, peanut butter powder, milk, and baking powder and mix until smooth.
  3. Divide the dough into 12 small pieces. Using damp hands, roll pieces gently between palms to make smooth balls. Press each ball to flatten into 1-inch disc and place on the baking tray, spacing the discs about 1 inch apart. Bake for 12 minutes until cookies are lightly golden brown and puffed. Let cool for about 5 minutes.
  4. Gently spread ¼ tsp peanut butter on each cookie, then sprinkle with ½ tsp crushed peanuts. Serve warm.