Mom’s Peanut Butter Crunch Cookies Recipe
Total Time: 24 minutes
Prep Time: 10 minutes
Cook Time: 14 minutes
Yield: 60 cookies
Description:
These delightful cookies are a nostalgic treat that bring a touch of childhood magic to every bite. First made by my mom back in 1979 when I was just in kindergarten, these unique peanut butter cookies incorporate Shredded Wheat cereal, adding a wonderful crunch that pairs perfectly with the rich, creamy peanut butter. The result is a cookie that is both flavorful and satisfying, with a texture that’s simply irresistible. Whether you’re looking to reminisce about the good old days or just craving something different, these Peanut Butter Crunch Cookies are a fantastic choice.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup peanut butter
- 3/4 cup white sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 20 Shredded Wheat biscuits, crushed into shreds
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C), ensuring it’s hot and ready for the cookies to bake to perfection.
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Prepare Cereal: Take the 20 Shredded Wheat biscuits and crush them into small shreds. Set aside the crushed cereal to use later.
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Mix Dry Ingredients: In a medium bowl, combine 2 cups of all-purpose flour with 2 teaspoons of baking soda and 1/4 teaspoon of salt. Stir these ingredients together until they are well mixed. This mixture will help provide structure and leavening for the cookies.
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Cream Wet Ingredients: In a large bowl, use an electric mixer to cream together 1/2 cup of softened butter and 1 cup of peanut butter until the mixture is smooth and well combined. Add in 3/4 cup of white sugar and 3/4 cup of packed brown sugar. Continue beating the mixture until it becomes light and fluffy, which usually takes about 2 to 3 minutes.
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Add Eggs and Vanilla: To the creamy mixture, add 2 large eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then mix in 1 teaspoon of vanilla extract, blending until the mixture is uniform.
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Combine with Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients. Mix until the dough is smooth and well combined, but be careful not to overmix.
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Incorporate Cereal: Gently fold in the crushed Shredded Wheat cereal. This will give your cookies that delicious crunch and add a unique texture to each bite.
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Shape Cookies: Drop rounded tablespoons of dough onto an ungreased cookie sheet. Space them about 2 inches apart to allow for spreading during baking. For that classic peanut butter cookie look, use a fork to gently flatten each dough ball in a criss-cross pattern.
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Bake: Place the cookie sheet in the preheated oven and bake for about 14 minutes, or until the edges of the cookies are golden brown. The centers might appear slightly soft, but they will firm up as they cool.
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Cool and Enjoy: Once baked, let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set properly and make them easier to handle.
Nutritional Information (per cookie):
- Calories: 76.7
- Fat: 3.9 g
- Saturated Fat: 1.5 g
- Cholesterol: 11.1 mg
- Sodium: 85.8 mg
- Carbohydrates: 9.2 g
- Fiber: 0.4 g
- Sugar: 5.6 g
- Protein: 1.7 g
These cookies are perfect for any occasion, from a sweet treat in your lunchbox to a delightful snack for family gatherings. Enjoy the crunch and flavor that come from a beloved family recipe that’s been cherished for decades! 🍪✨
