Peanut Butter Crunch Cookies

When you feel like a little crunch, give these cookies that use crunchy peanut butter and chopped peanuts a try.

Print Recipe

Servings 36 cookies

Ingredients

125 ml or 1/2 cup butter
175 ml or 3/4 cup crunchy peanut butter
250 ml or 1 cup packed brown sugar
1 egg
10 ml or 2 tsp vanilla
125 ml or 1/2 cup all purpose flour
375 ml or 1 1/2 cups All-Bran Buds* cereal
7 ml or 1 1/2 tsp baking powder
5 ml or 1 tsp baking soda
0.5 ml or 1/8 tsp salt
125 ml or 1/2 cup chopped peanuts

Directions

1. Beat together butter, peanut butter and brown sugar in a large bowl until well combined. Beat in egg and vanilla.

2. In small bowl, blend flour, cereal, baking powder, baking soda and salt. Pour into butter mixture and stir to combine. Stir in peanuts.

3. Form into 15ml (1 tbsp) balls. Place on parchment-lined baking sheet, leaving 2 inches between each cookie. Press down on each cookie using the tines of a floured fork.

4. Bake at 190°C (375°F) for 8 - 10 minutes or until lightly brown on bottom. Let cool for 2 minutes then remove to wire racks and cool completely. Store in an airtight container for up to 5 days.

Variation: Chocolate Peanut Butter Crunch Cookies: Stir 250 mL (1 cup) chocolate chips into the batter with the peanuts. Bake as above.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.