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Peanut Crunch Cookies


Smart Balance Pick

Recipe submitted by:

Whats Cookin Good Lookin

City:
Baltimore, MD
Your rating: None Average: 5 (1 vote)
Description: 

One of my children's favorite, holiday story books had a scratch 'n sniff sticker right over a plate of Grandma's peanut butter cookies! Everyone took a turn scratching that sticker, eager for a whiff of warm peanut butter cookies to fill the air! Our Grandma's peanut crunch cookies looked just like the ones in the storybook and so became a holiday tradition!! This recipe makes more than enough for you to enjoy the warm aroma and peanut butter flavor of these cookies in your own home and to share the love in your heart by gifting some to your family and friends!


Difficulty: Easy

Course: Dessert

Main Ingredient: Other

Smart Balance Product: 
Smart Balance® Rich Roast Creamy Peanut Butter

Ingredients: 

1 Cup Smart Balance Original Buttery Spread
1 Cup granulated sugar
1 Cup brown sugar
2 Smart Balance eggs
3 Cups sifted flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 Cup chopped salted peanuts (Omit for a softer cookie)
1 Tbsp cold water
1 tsp. vanilla
Note: Smart Balance Rich Roast Chunky Peanut Butter and Omega-3 from Flax Oil can be substituted for Smart Balance Rich Roast Creamy Peanut Butter and Omega-3 from Flax Oil. If so, omit 1/2 cup chopped salted peanuts.


Prep Time: 

15 minutes


Cook Time: 

15 minutes/tray


Yield/Notes: 

5 dozen

[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:

Nutrients per serving
Calories 80 kcal
Fat 3 g
Saturated Fat 1 g
Poly Fat 1 g
Mono Fat 1 g
Trans Fatty Acid 0 g
Cholesterol 7 mg
Sodium 94 mg
Carbohydrates 12 g
Dietary Fiber 0 g
Protein 1 g

STEP 1:

  

Cream shortening and sugars til fluffy.

STEP 2:

  

Add Smart Balance eggs and beat until light and creamy.

STEP 3:

  

Blend in Smart Balance Rich Roast Creamy Peanut Butter and Omega-3 with Flax Oil until light and creamy. Blend in peanut butter thoroughly.

STEP 4:

  

Sift flour, baking powder,baking soda and salt together. Add gradually to first mixture.

STEP 5:

  

Fold in chopped nuts, vanilla and water.

STEP 6:

  

Shape small portions of dough in hands to form small ball and place on greased cookie sheet. For quick and easy clean up, place on cookie sheets covered with parchment paper.

STEP 7:

  

Press each cookie at right angles with a fork dipped in cold water, to make a mini checkerboard.

STEP 8:

  

Bake in moderate oven, 350 degrees, about 15 minutes. Store separately in a tightly covered cookie tin.