Peanut Butter Cookies With Nuts
Chewy, nutty peanut butter cookies with crunchy walnuts, perfect for satisfying sweet cravings and sharing with friends or family during casual gatherings.
Ingredients
Instructions
- Combine butter and sugar; cream together.
- Add peanut butter and mix, then add egg and blend.
- Add flour, baking soda, baking powder, and salt; mix well.
- Stir in walnuts.
- Refrigerate the dough for 1 hour.
- Roll into one-inch balls and press onto a cookie sheet with a fork.
- Bake at 350°F (175°C) for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you want to reduce the fat content, you can substitute half of the butter with unsweetened applesauce. Make sure to chill the dough as it helps in achieving the perfect texture. For a twist, try adding chocolate chips or substituting walnuts with pecans for a different nutty flavor.
Serving Suggestions
These peanut butter cookies pair beautifully with a glass of cold milk or a cup of coffee. For an indulgent treat, serve them alongside a scoop of vanilla ice cream. They also make a delightful addition to a dessert platter with other sweets like the Quick 'No Bake' Cake or Fudgy Crunch Yellow Cake during gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. If you prefer them soft, you can place a slice of bread in the container to maintain moisture. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag. Reheat in the microwave for a few seconds to enjoy warm.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Cookies With Nuts contains roughly 46 calories, with 0g protein, 11g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 591mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use smooth peanut butter instead of crunchy?
Yes, you can use smooth peanut butter in place of crunchy. However, keep in mind that this will change the texture of the cookies, making them softer and less crunchy. If you prefer some crunch, consider adding chopped nuts or chocolate chips.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). This will help bind the ingredients similarly.
How can I tell when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool. Avoid overbaking to keep them chewy and delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).