Marco Polo Peanut Cookies

3 Reviews Add a Pic
V. Monte
Recipe by  V. Monte

“Really good crunchy cookie. I got this recipe many years ago from my grandmother.”

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Adjust Servings

Original recipe yields 2 dozen



  1. Sift together flour, baking powder and salt. Cream sugars, shortening and egg.
  2. Add sifted dry ingredients to creamed mixture alternating with milk. Stir in bran flakes and peanuts. Mix well.
  3. Drop by teaspoonfuls onto greased baking sheet. Bake at 375 degrees F (190 degrees C) for 10-12 minutes until lightly brown. Store in airtight container.

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Reviews (3)

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Excellent Cookie to use up the Bran Flake crumbs no one wants. I didn't use shortening - used butter instead for the flavor - and used raisins instead of peanuts. I also used half whole wheat flour since my flour is always mixed! Yummy, and Chewey






I also used half white, half wheat flour. I used butter, but the cookies spread too much, so next time I'll use shortening. The cookies also got hard very quickly in storage, but can be softened up quickly in the microwave. These are yummy cookies with a hint of peanut brittle taste that no one guessed were healthier than regular!

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Amount Per Serving (12 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 45.5 g
  • 15%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 249 mg
  • 10%

Based on a 2,000 calorie diet



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Salted Peanut Cookies


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Chewy Peanut Butter Cookies