This is your classic peanut butter cookie recipe with a little extra crunch.
Preparing the cookie dough
Good things come to those who wait. For these cookies, that means chilling the dough for a few hours. The reason is that the cold dough is less sticky and much easier to portion onto the baking sheets. You’ll find that out when you start to stir the ingredients together in the mixing bowl how sticky though dough can be. If you don’t have a strong arm and a good grip, then maybe recruit somebody who is proud to show off their very capable muscles. You will also need a very sturdy mixing spoon. I use a heavy wooden spoon. The average cheap plastic mixing spoon is just not up to the task.
Variations and healthy options
The classic recipe can easily be modified to reduce the calories, saturated fat and refined sugar.
The peanut is a nutrient-rich powerhouse. Studies…reveal that eating peanuts regularly helps prevent disease, improves life expectancy and delivers positive effects throughout the body.Peanuts Rise to Superfood Status – The Peanut Institute
Some spread it on their morning toast. Others spread it with jam to make PB&J sandwiches for their kids’ lunch. But you should know that there is more choice than just smooth or crunchy. Since we’ll be using ¾ cup of peanut butter in this recipe, it’s time to look at the ingredients listed on the jar’s label. Besides peanuts, conventional peanut butter often contains added salt, sugar, hydrogenated vegetable oils, emulsifiers and preservatives.
For a more natural option, look for salt and sugar free peanut butter, made from just one ingredient, 100% peanuts.
Butter vs coconut oil
Of course, there’s nothing like the taste of cookies baked with butter. But if you’re trying to cut down on cholesterol from animal fat, then go with coconut oil. You can even compromise with half butter (4 tbsp) and half coconut oil (4 tbsp).
Does adding scoops of white sugar to recipes make you cringe? Then try a healthier substitute. Replace the ½ cup white sugar with ⅓ cup pure natural honey.
Nuts for protein and energy
The addition of cashews to this recipe adds more crunch and enhances the nutty flavour. However, cashews are packed with calories. The half cup used adds about 23 calories per cookie. If you are concerned about those extra calories, either illuminate them or consider substituting a lower calorie nut like almonds.
Peanut Butter & Cashew Cookies
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup butter softened
- 1 egg
- ¾ cup all-natural peanut butter
- 1¼ cup flour
- ½ cup chopped cashews
- 1 tsp baking soda
- ½ tsp baking powder
- Mix the sugars, butter and egg.
- Combine the baking powder, baking soda and flour. Stir into the remaining ingredients. Blend well.
- 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. Then flatten the dough with a fork. This should fit 8 cookies per sheet.
- Bake 12-15 minutes or until the dough is cooked.
- Cool for 5 minutes and remove from the cookie sheets.
NutritionPer serving Calories: 341 kcal | Carbohydrates: 33g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Fiber: 2g | Sugar: 13g | Iron: 2mg
Originally published 11/22/2014. Revised and republished 2/28/2022
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