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Nutty Butter Munchies

 Nutty Butter Munchies
I developed this recipe for a crisp cookie as a way to satisfy my sweet tooth. Peanuts and pecans are abundant here in Louisiana, so I bake with them often.
51 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup chunky peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups chopped pecans
  • 1/2 cup salted peanuts

Directions

  • In a large bowl, cream the butter, peanut butter and sugars until
  • light and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in extracts. Combine the flour, baking soda and salt;
  • gradually add to the creamed mixture and mix well. Stir in nuts.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
  • Flatten with a glass dipped in sugar. Bake at 350° for 10-12
  • minutes or until the edges are lightly browned. Remove to wire racks
  • to cool. Yield: 8-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 142 calories,

2 of 2

Nutty Butter Munchies (continued)

Nutritional Facts: 8 g fat (3 g saturated fat), 22 mg cholesterol, 96 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.