Peanut Crunchies
These rich peanut crunch cookies combine the sweetness of brown sugar and chocolate with crunchy peanuts, perfect for satisfying cravings or sharing at gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix sugar, salt, butter-flavored shortening, and chunky peanut butter.
- Beat eggs into the mixture.
- Sift together flour and baking soda. Blend into the sugar mixture.
- Stir in chocolate bits and salted peanuts.
- Drop by teaspoonfuls, 2 inches apart onto ungreased baking sheets.
- Bake for 9 minutes or until light brown around edges.
- Cool on racks.
Tips & Substitutions
For a nutty twist, consider substituting half of the chunky peanut butter with almond butter or any other nut butter you prefer. If you want a gluten-free option, swap out regular flour for a gluten-free blend. Make sure to mix the shortening well to avoid lumps, ensuring a smooth batter that bakes evenly. This recipe pairs beautifully with Oklahoma Oatmeal Bread(My Friend Corenna'S Aunt Eva'S) for a delightful dessert spread.
Serving Suggestions
Serve these Peanut Crunchies alongside a tall glass of milk or a scoop of vanilla ice cream for a delicious treat. They also make a great addition to a cookie platter for gatherings or as a sweet snack for kids' lunch boxes. For a fun twist, consider pairing with Best Ever Patties for a unique flavor combination.
Storage & Reheating
Store leftover Peanut Crunchies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. To enjoy them warm, reheat in the oven at 300°F for about 5-7 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Crunchies contains roughly 1527 calories, with 35g protein, 186g carbohydrates, and 77g fat. It is an excellent source of iron (96% of the Daily Value), vitamin A (82% of the Daily Value), and protein (70% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 creamy peanut butter instead of chunky?
Yes, you can use creamy peanut butter, but the texture of the cookies will be smoother without the crunchy bits. If you prefer a bit of texture, consider mixing in some chopped peanuts or using a combination of both creamy and chunky peanut butter.
What can I do if I don't have butter-flavored shortening?
If you don't have butter-flavored shortening, you can substitute with regular vegetable shortening or softened butter. Keep in mind that using butter will slightly alter the flavor and texture, making the cookies a bit richer.
How can I make these cookies less sweet?
To reduce the sweetness, cut back on the granulated sugar by about 1/4 cup or use a sugar substitute. Additionally, consider using unsweetened chocolate bits instead of sweetened ones to balance the flavors in the cookies.
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).