Publisher Photo
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 2/3 cup shortening
  • 1-1/3 cups packed brown sugar
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups salted peanuts

Directions

In a mixing bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool. Yield: 4 dozen.
Originally published as Peanut Cookies in Taste of Home June/July 1996, p54

Nutritional Facts

2 each: 203 calories, 12g fat (2g saturated fat), 18mg cholesterol, 138mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 5g protein.

  • 2/3 cup shortening
  • 1-1/3 cups packed brown sugar
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups salted peanuts
  1. In a mixing bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool. Yield: 4 dozen.
Originally published as Peanut Cookies in Taste of Home June/July 1996, p54

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