Peanut Butter Nankhatai

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(1) 1 Review
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2-1/2 doz. or 30 servings, 1 cookie (23 g) each

Nankhatai is a traditional eggless cookie that is held together with butter and very little flour. KRAFT Smooth Peanut Butter replaces regular butter in this recipe while adding a wonderful nutty flavour.

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What You Need

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Make It

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  • Heat oven to 300ºF.
  • Beat peanut butter and sugar in large bowl with mixer until light and fluffy. Combine next 4 ingredients. Add to peanut butter mixture along with milk; beat just until blended. (Mixture will be slightly crumbly.)
  • Roll into 30 balls, using about 1 Tbsp. dough for each. Place, 1 inch apart, on baking sheets. Flatten slightly.
  • Bake 30 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.


Substitute raisins for the dried cranberries.


  • 2-1/2 doz. or 30 servings, 1 cookie (23 g) each

Nutritional Information

Serving Size 2-1/2 doz. or 30 servings, 1 cookie (23 g) each
Calories 140
% Daily Value
Total fat 9g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 90mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 10g
Protein 3g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • BonieConrad |

    These cookies take about 15 min. to make, the flavour is unusual, a hint of peanut butter,the unique flavour of cardamon, and a hit of sweet with the dried cranberries. They take 12-15 min. to cook, careful not to burn on the bottom. Perfect with tea of coffee.