Chock full of peanuts, peanut butter, and peanut-butter filled candies, these giant cookies will satiate any sweet and salty craving.

Source: Better Homes and Gardens


Recipe Summary

35 mins
14 mins
49 mins
18 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a large bowl beat peanut butter, butter, and shortening with a mixer on medium 30 seconds. Add 1 cup granulated sugar, the brown sugar, baking soda, and baking powder. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in flour. Stir in baking pieces.

  • In a small bowl combine ground peanuts and the 2 Tbsp. granulated sugar. Divide dough into 18 portions (about 1/3 cup dough per cookie). Shape each portion into a ball. Place 3 inches apart on ungreased cookie sheets. Flatten to 3/4-inch thickness. Sprinkle each cookie with 2 teaspoons of the peanut mixture; press to adhere.

  • Bake about 14 minutes or until edges are light brown and appear set. Cool on cookie sheet 5 minutes. Remove; cool on wire racks.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

473 calories; fat 27g; cholesterol 39mg; saturated fat 10g; carbohydrates 51g; mono fat 10g; poly fat 5g; trans fatty acid 1g; insoluble fiber 2g; sugars 35g; protein 8g; vitamin a 187.7IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 4mg; vitamin b6 0.1mg; folate 54.3mcg; vitamin b12 0.1mcg; sodium 251mg; potassium 172mg; calcium 44mg; iron 1.4mg.