Marco Polo Peanut Cookies

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"Really good crunchy cookie. I got this recipe many years ago from my grandmother."
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servings 357 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 ...

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...

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