Peanut Butter Crunchies

Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares.

Original recipe makes 2 1/2 dozen

Ingredients

1/4 cup margarine
1/2 cup peanut butter
3/4 cup white sugar
1 egg, beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups crispy rice cereal squares

  • PREP

    15 mins

  • COOK

    10 mins

  • READY IN

    25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
  3. Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

Nutrition

Calories: 68 kcal
Carbohydrates: 7.5 g
Cholesterol: 7 mg
Fat: 3.8 g
Fiber: 0.3 g
Protein: 1.5 g
Sodium: 66 mg