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Double Nut Crunchies

Chopped cashews lend to the delectable crunch of these cookies, while peanut butter gives them even more great nutty flavor.
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup chunky peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 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.
Nutrition Facts
2 each: 234 calories, 14g fat (3g saturated fat), 14mg cholesterol, 171mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 4g protein.
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