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Double Nut Crunchies

 Double Nut Crunchies
Chopped cashews lend to the delectable crunch of these cookies, while peanut butter gives them even more great nutty flavor.
30 ServingsPrep: 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 McCormick® Pure 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.
Nutritional Facts: 1 serving (2 each) equals 234 calories,

2 of 2

Double Nut Crunchies (continued)

Nutritional Facts: 14 g fat (3 g saturated fat), 14 mg cholesterol, 171 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.