Crunchy Peanut Butter Cookies are a delightful twist on the classic peanut butter cookie, adding a unique texture thanks to crushed Kellogg’s Frosted Mini-Wheats. With a perfect balance of sweet, nutty, and crunchy elements, these cookies are irresistible for peanut butter lovers. Featuring both brown and granulated sugars, they deliver a rich depth of flavor, while the addition of vanilla enhances their nostalgic, homemade charm. Perfect for after-school snacks, holiday trays, or simply when you need a little comfort, these cookies offer a satisfying bite every time.
Ingredients
- 2 cups Kellogg’s Frosted Mini-Wheats (crushed to shreds)
- 2 cups all-purpose flour
- 2 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup butter (softened)
- 1 cup peanut butter (creamy)
- ¾ cup granulated sugar
- ¾ cup brown sugar (firmly packed)
- 2 eggs
Instructions
Step 1: Prepare Dry Ingredients
- Crush Frosted Mini-Wheats into fine shreds.
- In a separate bowl, whisk together flour, baking soda, and salt. Set aside.
Step 2: Cream Butter & Sugars
- In a large mixing bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add Eggs & Vanilla
- Beat in eggs one at a time, followed by vanilla extract. Mix until smooth.
Step 4: Combine Mixtures
- Gradually add the flour mixture and crushed Mini-Wheats into the creamed mixture. Stir until evenly combined.
Step 5: Shape the Cookies
- Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
- Flatten slightly with the back of a fork, pressing in a crisscross pattern.
Step 6: Bake
- Bake in a 350°F oven for 14 minutes or until lightly browned.
- Remove from baking sheet immediately and cool on wire racks.
Tips
- Use a fork to create the traditional crisscross pattern and help the cookies bake evenly.
- For extra crunch, leave the Mini-Wheats slightly coarser rather than finely powdered.
- Chill the dough for 20 to 30 minutes if it feels too soft to scoop or shape.
- Substitute chunky peanut butter for added texture.
- Add ½ cup chocolate chips for a peanut-butter, chocolate variation.
- Make smaller cookies (teaspoonfuls) for bite-size treats and reduce baking time slightly.
- Freeze baked cookies in airtight containers for up to 2 months.
- Be sure not to overbake, remove when lightly browned to keep centers tender.
- If dough sticks to fork while pressing, dip fork in sugar between presses.
Nutrition
Calories: 145kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 90mgPotassium: 70mgFiber: 1gSugar: 11gVitamin A: 80IUCalcium: 15mgIron: 0.7mg
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