Publisher Photo
Publisher Photo
Chopped cashews lend to the delectable crunch of these cookies, while peanut butter gives them even more great nutty flavor.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDouble Nut Crunchies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review