Crunchy Peanut Crackers

Course : Cookies
Serves: 55 - 60
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1 cup all purpose flour
1/3 cup corn meal
1 cup roasted unsalted peanuts -- shelled
1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup milk
1 cup peanut butter -- crunchy or creamy

Preparation / Directions:

Preheat the oven to 350. If you have a food processor, combine the flour, corn meal, peanuts, salt and sugar and pulse until the peanuts are finely chopped, about 1 minute. Alternatively, chop the peanuts by hand and mix them together with the flour, cornmeal, salt, and sugar in a large bowl. In a separate bowl, whisk together the milk, and peanut butter until smooth. Add the milk mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each portion into a rectangle approximately 3/16 to 1/4 inch thick. This dough is very crumbly. If it cracks during rolling, simply press it back together with your fingers. With a sharp knife or cookie cutter, cut the dough into squares or desired shapes about 2 inches across and place them on an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15 to 20 minutes, until the crackers are a deep golden brown. Cool on a rack.


Nutritional Information:

1667 Calories (kcal); 138g Total Fat; (69% calories from fat); 71g Protein; 65g Carbohydrate; 25mg Cholesterol; 3426mg Sodium

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