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