Tested till perfect Peanut Crunch Cookies
Peanut Butter Crunch Cookies
Photography by Ryna Szulc

Peanut Crunch Cookies

Honey-roasted peanuts add a sweet crunch to these favourite drop cookies.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 12 minutes
  • Portion size 50 cookies

Ingredients

  • 3/4 cup 3/4cupunsalted butter
  • 1/3 cup 1/3cupnatural smooth peanut butter
  • 2/3 cup 2/3cuppacked brown sugar
  • 1/3 cup 1/3cupgranulated sugar
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 cup 1cuplarge-flake rolled oats
  • 1 tsp 1tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupcoarsely chopped honey-roasted peanuts
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large bowl, beat butter with peanut butter until smooth; beat in brown sugar and granulated sugar until fluffy. Beat in egg and vanilla.

In separate bowl, whisk together flour, oats, baking soda and salt; stir into butter mixture. Stir in honey-roasted peanuts.

Roll by 1 tbsp (15 mL) into balls. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Using fork, press to make crisscross pattern.

Bake in 350?F (180?C) oven until golden, about 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.

Nutritional Information Per cookie: about

cal 91 pro 2g total fat 5g sat. fat 2g
carb 10g fibre 1g chol 11mg sodium 53mg
potassium 23mg

% RDI:

calcium 1 iron 3 vit A 3 folate 5
This recipe is featured on Drop cookies for The Great Canadian Cookie Exchange
All rights reserved. Transcontinental Media G.P. © 2015