Peanut Butter Crunch Cookies

Peanut Butter Crunch Cookies
David Prince
Makes approximately 4 dozen cookies
preparation
15
minutes
cooking
35
minutes

Ingredients

1/2
cup
unsalted butter, at room temperature
1/4
cup
granulated sugar
1/2
cup
light brown sugar, firmly packed
1
large egg
3/4
cup
smooth peanut butter
1
teaspoon
pure vanilla extract
1
cup
all-purpose flour
1/2
teaspoon
baking soda
1/2
teaspoon
salt
2
cups
crispy rice cereal (such as Rice Krispies)
1/2
cup
chopped peanuts
1/2
cup
strawberry jam (optional)

Directions

  1. Heat oven to 375°F. Using an electric mixer set on high speed, cream the butter and sugars in a large bowl. Lower to medium speed and add the egg, peanut butter, and vanilla. Sift together the flour, baking soda, and salt. Add to the butter mixture on low speed. Beat until incorporated. Fold in the rice cereal and peanuts.
  2. Form the dough into approximately 1 1/2 -inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Gently press the cookies with the back of a fork to create classic hatch marks. Use your thumb to create a shallow well in the center of each cookie and fill with a spoonful of jam, if desired.
  3. Bake until golden brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
Nancy Myers
April 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 55 %
  • Calcium 7 mg
  • Carbohydrate 7 g
  • Cholesterol 9 mg
  • Fat 5 g
  • Fiber 0 g
  • Iron 0 mg
  • Protein 2 mg
  • Sat Fat 2 g
  • Sodium 69 mg
What does this mean? See Nutrition 101.