Peanut butter cookies with crushed peanuts
These are a twist on Dakar’s cinq centimes, or five-cent cookies, a small cookie found served from vendors all over the streets of Nigeria, especially on the busy streets of Dakar. They come together quickly, making them perfect for an afternoon treat. They are topped with creamy peanut butter and crushed peanuts just shortly after baking and are best enjoyed freshly baked and still warm from the oven.
3 Tbsp, softened
Powdered sugar (confectioner's)
Powdered peanut butter
Plain unsweetened almond milk
1 Tbsp, or other milk
Unsalted creamy peanut butter
2 Tbsp, crushed
- Arrange rack in center of oven and preheat to 350°F. Line small baking sheet with parchment paper. Using rubber spatula, in small bowl, cream butter, sugar, salt, and vanilla. Add flour, peanut butter powder, milk, and baking powder and mix until smooth.
- Divide 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 disk and place on baking sheet, spacing disks about 1 inch apart. (The dough won’t spread much while baking.) Bake until cookies are lightly golden brown and puffed, about 12 minutes. Let cool for about 5 minutes.
- Gently spread 1⁄4 tsp peanut butter on each cookie, then sprinkle with 1⁄2 tsp crushed peanuts. Serve warm.
- Serving size: 1 cookie