Crunchy, chewy delights!
Source: Jennifer Moore
Preheat oven to 350.
Cream together the crisco and both sugars until light and fluffy.
Add in eggs, vanilla, peanut butter, baking soda, and salt. Mix until just combined. Blend in the flour 1/2 cup at a time, just until incorporated. If using a stand mixer, remove from mixer and fold in the dry roasted peanuts by hand.
Shape into ping pong ball size portions, then place on a parchment lined cookie sheet. Using a dinner fork, press a criss-cross pattern into each cookie (a potato masher also works well for this). Imprint gently - do not smash the dough.
Bake for 10-12 minutes - or until desired doneness is reached.
NOTE: For an extra fancy presentation, melt 1 cup of semi-sweet chocolate chips, then drizzle over the top of the cookies while they are cooling.
The secret ingredient is the dry roasted peanuts! They add a satisfying crunch and enhance the peanut butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 722 | ||
Calories from Fat: 473 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.6g | 70 % | |
Saturated Fat 24.5g | 122 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 5027.6mg | 173 % | |
Potassium 152.1mg | 4 % | |
Total Carbohydrate 64g | 19 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 63.3g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 722
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