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Crunchy Peanut Butter Cookies
Crunchy Peanut Butter Cookies 1

Crunchy Peanut Butter Cookies

Products Used: Kellogg's® Frosted Mini-Wheats® Bite Size cereal
Servings: 32 cookies


  • 1 cup (4 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (4 ounces) butter or margarine, softened
  • 1/2 cup (5 ounces) reduced fat peanut butter
  • 1 cup 1 tablespoon (3 ounces) granulated sugar
  • 1 cup (8 ounces) firmly packed brown sugar
  • 1 each egg, large
  • 1/2 teaspoon vanilla
  • 1 pint 1 cup (6 ounces) Kellogg's Frosted Mini-Wheats cereal (crushed)


1. Preheat oven to 350° F.
2. Stir together flour, baking powder, baking soda, and salt. Set aside.
3. In large mixing bowl beat butter, peanut butter, granulated sugar, and brown sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture and crushed cereal.
4. Drop by rounded teaspoonfuls onto ungreased baking sheets. Using back of fork, flatten each cookie in crisscross pattern.
5. Bake at 350° F about 14 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks.