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Double-Peanut Cookies

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Double-Peanut Cookies
  • Prep 50 min
  • Total 60 min
  • Servings 4
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For those who just can’t get enough peanuts, this cookie is for you!
Updated Nov 27, 2007

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For a richer butterscotch flavor, use all brown sugar.

Nutrition

100 Calories, 6 g Total Fat, 3 g Protein, 10 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
55
Total Fat
6 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
60 mg
Potassium
80 mg
Total Carbohydrate
10 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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