Peanut Butter Crunchies
Yield
4 dozenPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
margarine
|
|
| ⅔ | cup |
peanut butter
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
wheat flakes
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
margarine
|
|
| 158 | ml |
peanut butter
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
wheat flakes
|
* |
Directions
Mix brown sugar, margarine, peanut butter, egg and vanilla.
Stir in flour, baking soda and salt.
Cover and refrigerate at least 2 hours.
Heat oven to 350℉ (180℃).
Shape dough into 1-inch balls; roll in cereal.
Place about 2 inches apart on ungreased cookie sheet.
Bake until almost no indentation remains when touched, 12 to 13 minutes.
