TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 30 servings


  • 1 cup butter-flavored shortening
  • 1 cup chunky peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoon baking soda
  • Pinch salt
  • 1 cup coarsely chopped salted cashews

Nutritional Facts

2 each: 234 calories, 14g fat (3g saturated fat), 14mg cholesterol, 171mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 4g protein.


  1. In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in cashews.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Double Nut Crunchies in Best of Country Cookies 1999, p71

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