Nuts4Nuts

Chocolate and Honey Roasted Peanut Spumoni Cookies

Ingredients

Base Dough�2½ cups (313g) all-purpose flour�1 tsp baking powder�½ tsp baking soda�½ tsp salt�¾ cup (170g) unsalted butter, softened�1 cup (200g) granulated sugar�½ cup (100g) brown sugar�1 large egg + 1 yolk, room temp�½ tsp vanilla extract

Peanut Dough�½ cup (60g) finely ground Nuts4Nuts honey roasted peanuts

Chocolate Dough�2 tbsp (10g) Dutch-process cocoa powder�⅓ cup (60g) mini chocolate chips

Instructions�1️⃣ Whisk together flour, baking powder, baking soda, and salt.�2️⃣ Beat butter and sugars until light and creamy (about 3 minutes). Add egg, yolk, and vanilla; mix until smooth, scraping the bowl as needed.�3️⃣ Add dry ingredients and mix until a thick dough forms. Divide evenly.�4️⃣ Mix ground peanuts into one half until fully incorporated.�5️⃣ Mix cocoa powder and chocolate chips into the other half until combined.�6️⃣ Roll each dough into small balls (about 15g each).�7️⃣ Press one peanut and one chocolate dough ball together, roll into a single ball (about 30g), then coat in granulated sugar for a crisp exterior.�8️⃣ Chill dough balls for at least 1 hour (or up to 3 days) to deepen flavor and prevent spreading.�9️⃣ Bake at 350°F (177°C), spacing cookies 3 inches apart.�🔟 Bake 12–15 minutes, until edges are set and centers remain soft. Cool on the baking sheet for 5 minutes before transferring.

Cookies stay soft for days and have the perfect mix of salty-sweet peanut flavor and rich chocolate in every bite.

NUTS4NUTS Honey Roasted Pecan Brownies

Rich, fudgy chocolate brownies topped with a buttery honey pecan layer made with Nuts4Nuts Honey-Roasted Pecans and finished with flaky sea salt.

Brownie Base�• ½ cup unsalted butter�• 4 oz unsweetened chocolate�• 1¼ cups sugar�• 2 eggs�• 1 cup flour�• 2 tbsp cocoa powder�• 2 tsp vanilla extract�• ¾ tsp fine sea salt�
Honey Pecan Layer�• 2 cups Nuts4Nuts Honey-Roasted Pecans�• 6 tbsp melted butter�• ¼ cup honey�• ¼ cup brown sugar�• 2 tbsp heavy cream�• ¼ tsp fine sea salt�• Flaky sea salt for topping

Bake at 350°F for 45 minutes until set in the center. Cool completely, slice into 16 squares, and enjoy that gooey honey-pecan top over a perfectly fudgy brownie base.
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