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American Dessert Recipes

Peanut Butter & Cashew Cookies

The perfect treat for peanut butter lovers in a nutty, chewy healthier over-sized cookie.

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 cookbook that worked well in the past.  When I reviewed the ingredients and saw things like lard and margarine, I thought, let’s 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

The perfect treat for peanut butter lovers in a nutty, chewy healthier over-sized cookie.
Prep Time10 mins
Cook Time6 mins
Chilling Time3 hrs
Servings: 16
Calories: 116kcal
Author: Kevin Lamoureux

Ingredients

  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ cup coconut oil
  • ¼ cup butter
  • 1 tbsp peanut oil
  • 1 egg
  • ½ cup all-natural peanut butter
  • 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

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