Double-Peanut Cookies

Double-Peanut Cookies

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

Prep Time

50

Minutes

Total Time

1:00

Hr:Mins

Makes

4

1/2

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
  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.
Makes 4 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Variation
For a richer butterscotch flavor, use all brown sugar.

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*:
    Exchanges:
    • 1/2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.