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


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; 27 g total fat; 10 g saturated fat; 5 g polyunsaturated fat; 10 g monounsaturated fat; 39 mg cholesterol; 251 mg sodium. 172 mg potassium; 51 g carbohydrates; 2 g fiber; 35 g sugar; 8 g protein; 1 g trans fatty acid; 188 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 54 mcg folate; 0 mcg vitamin b12; 44 mg calcium; 1 mg iron;