Peanut Glaze Dandy-Do Cookies
Soft, buttery, and just old-fashioned enough to feel nostalgic, these Peanut Glaze Dandy-Do Cookies are the kind of bake-sale style cookie you can whip up without overthinking. Even though they start with simple pantry ingredients — butter, brown sugar, vanilla, and flour — they bake into golden cookies with chewy centers and lightly crisp edges.
They’re the sort of cookie that feels familiar right away: not too sweet, rich from the brown sugar, and flexible enough for chocolate chips, nuts, or coconut if you want to dress them up. You can leave them plain for a classic, lunchbox-friendly cookie, or finish them with a light peanutty drizzle for that “homemade from Grandma’s recipe box” touch.
Make a batch for after-school snacks, weekend baking, or to tuck into cookie tins — these are dependable, cozy cookies that taste like home.
Ingredients for Peanut Glaze Dandy-Do Cookies
- Unsalted butter – Softened so it creams easily and gives the cookies that tender, bakery-style texture.
- Light brown sugar – Adds moisture and caramel flavor that keeps the centers soft.
- Granulated sugar – Balances the brown sugar and helps the edges set.
- Eggs – Bind the dough and give it structure so the cookies don’t spread too much.
- Vanilla extract – Warms up the flavor and makes the cookies taste homemade.
- All-purpose flour – The base that gives the cookies body.
- Baking soda & baking powder – Work together for lift and a soft bite.
- Salt – Keeps the sweetness in check.
- Optional add-ins – Mini chocolate chips, chopped walnuts, or coconut for flavor and texture variety.
Step-by-Step Peanut Glaze Dandy-Do Cookies
STEP 1 – Cream the Butter and Sugars
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar for 2–3 minutes, until the mixture looks light, fluffy, and slightly paler in color. Proper creaming introduces air, which helps the cookies bake up soft rather than dense.
STEP 2 – Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each so they fully incorporate into the butter-sugar mixture. Add the vanilla extract and mix again. At this stage the dough should be smooth and glossy — this is your flavor base.
STEP 3 – Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This distributes the leavening evenly so there are no pockets of baking soda in the finished cookies.
STEP 4 – Bring the Dough Together
Slowly add the dry ingredients to the wet mixture, mixing on low just until everything is combined. Don’t overmix here — once the flour is in, stirring too much can make the cookies tough. If you’re using chocolate chips, walnuts, or coconut, fold them in gently with a spatula.
STEP 5 – Scoop and Bake
Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies to allow for spreading. Bake for 9–11 minutes, just until the edges turn golden and the centers still look slightly soft. They’ll continue to set as they cool, which keeps the texture chewy.
STEP 6 – Cool and Finish
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. If you want to lean into the “dandy” part of the name, you can drizzle them with a simple peanut butter glaze made from peanut butter, powdered sugar, and a splash of milk — totally optional, totally delicious.
Can I Add Peanut Butter to the Dough Instead of a Glaze?
You can, but keep it to a few tablespoons or it will change the texture of the cookie and make it more cake-like. A peanut butter drizzle on top is the easiest way to add peanut flavor while keeping the cookie soft, chewy, and buttery.
What Add-Ins Work Best in These Cookies?
Mini chocolate chips are classic, walnuts add a nice crunch, and shredded coconut gives a soft, bakery-style chew. You can even do a mix, just keep total add-ins to about ½–¾ cup so the dough still holds together.
How Do I Keep the Cookies Soft?
Don’t overbake and don’t skip the cooling-on-the-pan step. Pull them when the centers still look a little underdone — the residual heat finishes them off. Storing them in an airtight container with a piece of bread or a slice of apple also helps keep them soft longer.
Can I Freeze the Dough?
Yes. Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen at 350°F, adding 1–2 minutes to the bake time. Perfect for quick, fresh cookies whenever you want them.
Helpful Tips
- Room-temp butter only: Too cold and it won’t cream; too soft and the cookies will spread.
- Bake one sheet at a time: For the most even color.
- Try a drizzle: Peanut butter + powdered sugar + milk = fast, pretty finish.
Serving Ideas for Peanut Glaze Dandy-Do Cookies
Serve these with cold milk, tuck them into lunchboxes, or pair them with coffee for an afternoon snack. They also make great gift cookies — especially if you drizzle half the batch and leave half plain for variety.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. If glazed, let the glaze set before stacking. You can also freeze baked cookies for up to 2 months — thaw at room temp and they’ll taste freshly baked again.
Peanut Glaze Dandy-Do Cookies
Ingredients
- 1½ teaspoons pure vanilla essence
- 2½ cups plain flour leveled
- ½ teaspoon fine sea salt
- ½ teaspoon leavening powder
- 1 cup packed golden brown sugar
- ½ cup white cane sugar
- 2 whole eggs large
- 1 teaspoon baking soda crystals
- 1 cup equivalent to 2 sticks unsalted butter, brought to room temperature
Optional Enhancements:
- ½ cup shredded dried coconut
- ½ cup small semi-sweet chocolate morsels
- ½ cup roughly chopped walnut pieces
Instructions
- Preheat your oven to 350°F (175°C). Prepare two large baking trays by lining them with parchment paper to prevent sticking.
- In a mixing bowl, blend together the softened butter with both the brown and granulated sugars. Beat using an electric mixer until the texture becomes airy and the color lightens, approximately 2 to 3 minutes.
- Crack in the eggs one by one, mixing thoroughly after each addition. Follow by incorporating the vanilla essence and blend until the mixture is cohesive and smooth.
- In a different bowl, sift together the flour, baking soda, baking powder, and salt to ensure even distribution of the dry elements.
- Gradually incorporate the dry mixture into the creamed butter mixture, stirring just until the dough is fully combined. Take care not to overwork the dough.
- If using any of the optional additions—such as chocolate chips, coconut, or walnuts—gently fold them into the dough to distribute evenly.
- Portion the dough onto the lined baking trays using a tablespoon or cookie scoop, placing mounds of dough approximately 2 inches apart to allow for spreading.
- Slide the trays into the preheated oven and bake for 9 to 11 minutes, or until the edges have turned a light golden hue and the centers remain soft. They will continue to set as they cool.
- Let the cookies rest on the baking sheets for 2 minutes after removal from the oven, then transfer them to wire racks to cool completely.