Ingredientsservings 175 cals
- Preheat oven to 375 degrees F (190 degrees C).
- Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
- Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.
Per Serving: 175 calories; 10.1 g fat; 18.7 g carbohydrates; 3.4 g protein; 10 mg cholesterol; 155 mg sodium. Full nutrition
ReviewsRead all reviews 13
It was ok. I think next time I'd use butter instead of shortening. Also, I'll add chocolate chips. They were kind of bland.
Yummy! Used butter flavored Crisco for the shortening, made sure all the peanuts were split in half, and baked for 13 minutes. Slightly crunchy on the outside. Great cookie that is 'peanut' a...
Delicious. I used 1 tsp. vanilla and 1 tsp. almond extract and I think this gave them even more flavor. Served them at a party and they were a real hit.
Excellent recipe. I also made a batch with Splenda substituting one cup of the Splenda and two tablespoons of peanut butter for one cup of Brown sugar. Both batches turned out great. Putting eg...
Cake like cookie with nice appearance. I used 1/2 shortening and 1/2 margarine. I also used honey roasted peanuts and added a cup of chocolate chips. My husband and kids enjoyed.
Although I halved the shortening the cookies were still sweet and salty enough from the sugar and peanuts that there wasn't anything lacking. Thanks for the recipe idea.
I love peanut butter cookies and went looking to find a faceless recipe. Although this recipe didn’t have peanut butter in it, it was packed with salted peanuts that give this cookie a wonderfu...
I think I have made this recipe 20 times. It is easy and very tasty. When I buy mixed nuts over the holidays the leftover peanuts go into these cookies. Yummy. Thanks