Advanced

Double-Peanut Cookies

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

For those who just can’t get enough peanuts, this cookie is for you!

false

(8 Ratings)

8 Ratings

5 spoons 75%

4 spoons 12%

3 spoons 12%

2 spoons

1 spoons

Member Reviews (4)

d50a06bc-df31-40a9-a8c8-77045d465f30

Pin It

PREP TIME
50 Min
TOTAL TIME
1 Hr
SERVINGS
4

1: cup creamy peanut butter

3/4: cup granulated sugar

3/4: cup packed brown sugar

1/2: cup butter or margarine, softened

2: eggs

1 1/2: cups Gold Medal® all-purpose flour

1: teaspoon baking soda

1 1/2: cups chopped unsalted dry-roasted peanuts

Save $$$ on your favorite brands

1 Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
2 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Creamy peanut butter works best in these cookies because it’s so easy to work with. Reduced-fat peanut butters will work, too, but the cookies will be a little drier and a bit tougher.

For a richer butterscotch flavor, use all brown sugar.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 100

(Calories from Fat 55 ),

Total Fat 6 g

(Saturated Fat 2 g,

Cholesterol 10 mg;
Sodium 60 mg;
Total Carbohydrate 10 g

(Dietary Fiber 1 g,

Protein 3 g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 2.00%;

Exchanges:

1/2 Starch;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 4 Reviews View All

Posted 12/14/2009 7:31:20 PM REPORT ABUSE nikkichikki310 said:

Rating:

OoOoOoOoOoOoh S0o0o0o0o0o YUuUuuUuuUummMmmmYY!!!!!!!!!!!!!!! I make these for my diabetic friend and use Slenda instead of the regular sugar and he JUST LOVES IT!!!! :D

This reply was: Helpful Inspiring

Posted 12/4/2009 4:59:35 AM REPORT ABUSE safari_jill said:

Rating:

good cookies for a breakfast

This reply was: Helpful Inspiring

Posted 3/14/2007 10:05:36 AM REPORT ABUSE TJB said:

Rating:

Easy and fast to bake these cookies. In place of the regular brown sugar, I used Splenda brown sugar. In place of creamy peanut butter, I used chunky. And for the peanuts, I used cinnamon roasted peanuts, and only used a cup of chopped nuts. Everything else was according to the recipe. Excellent peanut butter cookies. This one is a keeper, and to be used again.

This reply was: Helpful Inspiring