Blanch and peel the peanuts, then coarsely chop 250 grams (approximately 1/2 pound) of them. Whisk together the margarine, sugar and eggs with an electric mixer. Add molasses, chopped peanuts, sieved flour, baking powder and salt and knead with the kneading hook of the electric mixer. Chill in the refrigerator for 30 minutes.
Remove from refrigerator and use 2 spoons to place heaps of the dough on a parchment paper-lined baking sheet. Sprinkle with remaining peanutes. Bake in a preheated oven at 175°C (fan: 160°C, gas mark: 2) (approximately 350°F) for 15 minutes. Cool on a wire rack.