Recipe for Peanut Butter Crunch Cookies


1/2 c. butter, softened
1/4 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
3/4 c. smooth peanut butter
1 tsp. vanilla extract
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. Rice Krispies
1/2 c. chopped peanuts (optional)
1/2 c. strawberry jam (optional)

Heat oven to 375.
Cream butter and sugars in a large bowl. Add egg, peanut butter, and vanilla.
Sift together flour, baking soda, and salt. Add to the butter/sugar mixture and beat until incorporated.
Fold in rice cereal (and peanuts if desired).
Form dough into 1 1/2-inch balls (I used two teaspoons to form them). Place on baking sheet, and use a fork to create criss-cross pattern.
If desired, make a small thumbprint well in each dough ball and add a spoonful of jam.
Bake until golden brown, approximately 10-12 minutes. Allow to cool on cookie sheets for 5 minutes before transferring to paper towels or wire racks. (The cookies are very soft as they come out of the oven and will "harden" on the bottom if left alone for the 5 minute rest period).

3 dozen
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