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Peanut Butter Crunch Cookies

 Peanut Butter Crunch Cookies
"The next time you’re craving peanut butter cookies try this variation with oats and Grape-Nuts. I think it’s even better than the regular cookies, which I like a lot." —Jack Horst of Westfield, New York
30 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup creamy peanut butter
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup Grape-Nuts

Directions

  • In a large bowl, cream the butter, peanut butter and sugars until
  • light and fluffy. Beat in egg and vanilla. Combine the flour, oats,
  • baking soda and salt; gradually add to creamed mixture and mix well.
  • Stir in Grape-Nuts.
  • Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking
  • sheets. Flatten slightly with a fork dipped in flour. Bake at
  • 350° for 9-12 minutes or until lightly browned. Cool for 5
  • minutes before removing from pans to wire racks. Yield: 2-1/2 dozen.
Nutritional Facts: 1 cookie equals 56 calories,

2 of 2

Peanut Butter Crunch Cookies (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 11 mg cholesterol, 54 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.