Crunchy Peanut Butter Cookies

I always like to try different recipes on a classic and this peanut butter cookie recipe is easy, crunchy and the added fibre isn't bad either. You can certainly add chocolate chips if you wish.   

Crunchy Peanut Butter Cookies 

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1/2 cup butter, softened

3/4 cup crunchy peanut butter

1 cup packed dark brown sugar

1 egg

2 teaspoon vanilla extract

1/2 cup all purpose flour

1 1/2 cups All Bran Buds Cereal

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup chopped peanuts

Preheat oven to 375ºF (190ºC)

Line a baking tray with baking parchment paper. Set aside.

In a large bowl, beat together the butter, peanut butter, and dark brown sugar. Beat in the egg and vanilla extract. 

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

Form into 1 tablespoon balls and place on the parchment lined baking tray, leaving about 2 inches between each cookie. Gently press down on each using the tines of a floured fork. 

Bake in the preheated oven for about 8 to 10 minutes or until lightly brown on the bottom. Let cool for 2 minutes, on the baking tray, then remove to wire racks and cool completely. Store in an air tight container for up to 5 days. 

Notes: Rather than add 2 teaspoons of vanilla extract, I added 1 teaspoon caramel extract and 1 teaspoon vanilla extract. Baking the cookies for 8 minutes and then letting stand for 2 minutes before placing them on wire racks worked best for me. The cookies were nicely golden on the bottom. 

Hope everyone is having a good week. - JD