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Peanut Cluster Cookies

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Recipe

 

Yield

2 dozen

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup vegetable shortening
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1 cup brown sugar
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1 each eggs
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2 cups all-purpose flour
sifted
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2 teaspoons baking powder
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½ cup milk
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1 ½ cups peanuts
salted, cocktail
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8 ounces semi-sweet chocolate
semi-sweet, or milk, melted, null, null
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Ingredients

Amount Measure Ingredient Features
118 ml vegetable shortening
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237 ml brown sugar
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1 each eggs
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473 ml all-purpose flour
sifted
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1E+1 ml baking powder
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118 ml milk
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355 ml peanuts
salted, cocktail
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231.2 ml/g semi-sweet chocolate
semi-sweet, or milk, melted, null, null
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Directions

Cream shortening and sugar until light and fluffy.

Beat in egg.

Stir together flour and baking powder; add this to creamed mixture alternately with milk, beginning and ending with flour.

Add peanuts with last addition of flour.

Drop by tablespoons onto greased sheet.

Bake at 350℉ (180℃) F for 18 to 20 minutes or until lightly browned.

Dip into melted chocolate.

Chill before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 77049% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 45mg 2%
Total Carbohydrate 28g 28%
Dietary Fiber 9g 35%
Sugars g
Protein 49g
Vitamin A 2% Vitamin C 0%
Calcium 16% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

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