Peanut Butter & Cashew Cookies
I hadn’t made peanut butter cookies in a long time and had a craving for some of these hot-out-the-oven, over-sized treats. I thought I’d look up an old recipe from a cook book that worked well in the past. When I reviewed the ingredients and saw things like lard and margarine, I thought, lets try a little substitution and bring this recipe up to date for the sake of creating a healthier snack. But hey, it’s only healthy if you don’t eat them all to yourself in one sitting; they should be shared.
Peanut Butter & Cashew Cookies
2016-04-10 14:20:52
Serves 16
The perfect treat for peanut butter lovers in a nutty, chewy healthier over-sized cookie.
Prep Time
10 min
Cook Time
10 min
Nutrition Facts
Serving Size
47g
Servings
16
Amount Per Serving
Calories 225
Calories from Fat 116
% Daily Value *
Total Fat 14g
21%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 19mg
6%
Sodium 126mg
5%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 14g
Protein 4g
Vitamin A
2%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup all natural peanut butter
- ¼ cup coconut oil
- ¼ cup butter
- 1 tbsp peanut oil
- 1 egg
- 1¼ cup flour
- ½ cup chopped cashews
- 1 tsp baking soda
- ½ tsp baking powder
Instructions
- Mix the sugars, coconut oil, butter, peanut oil and egg.
- Stir in the remaining ingredients.
- Cover and refrigerate for 3 hours.
- Heat oven to 375° F.
- Line two cookie baking sheets with parchment paper.
- Place 1½ inch balls of the cookie dough onto the cookie sheets, about 3 inches apart. This should fit 8 cookies per sheet.
- Flatten the dough with a fork.
- Bake 9-10 minutes.
- Cool for 5 minutes and remove from the cookie sheets.
Adapted from Betty Crocker
Adapted from Betty Crocker
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