Double Peanut Cookies – a delicious recipe with chocolate-covered peanuts, flour, whole wheat flour, ground flax seeds, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F Line 2 baking sheets with parchment paper.
2
Coarsely chop peanuts, leaving some whole.
3
In a small bowl, stir flours with flax, baking soda and salt.
4
In a large bowl, using an electric mixer, beat peanut butter with butter, brown sugar and honey untl mixed, scraping down sides as necessary.
5
Beat in flour mixture, then stir in peanuts.
6
Lightly flour your hands and roll dough into 1-inch balls, placing them on baking sheets at least 2-inch apart.
7
Flour the tines of a fork and press cookie gently twice to form a crsscross pattern.
8
Bake in center of oven until golden and just set, 10-12 minutes.
9
Transfer to a rack to cool.
10
Store in an airtight container for up to 5 days or freeze for up to 2 months.
1729
kcal
Calories
112
g
Fat
152
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup chocolate-covered peanuts or 1 cup lightly salted peanuts, 1 cup all-purpose flour, ½ cup whole wheat flour, 1 ½ cups ground flax seeds, and more.
Yes, Double Peanut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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