I’ve done it again. I saw another cookie on another blog and just had to make it. I’m kind of a sucker that way. I get pulled in by how good something looks and I’ve just got to have it. ;) Baking Blonde had been one of my favorite blogs back when I first started in the baking and blogging world. Then she quit for a while—like a good year or two. :( She was always making and posting such great looking cookies and things. Many of which I had to make myself. I have always liked the recipes I’ve made from Baking Blonde. Well, she’s back! She recently started blogging yummy things again and when she most recently posted some Peanut Butter Snack Cookies, I loved the look of them and that she just took things from her pantry that needed to be used up and put them in a peanut butter cookie. I would totally use her recipe again for all kinds of peanut butter cookie mix-ins. I used a few different things that I had in my pantry and these Crunchy Nut Chocolate Chip Peanut Butter Cookies are delicious!
I wanted to use some cereal that I’d gotten that the boys decided they don’t like eating in a bowl with milk. (Though I think it’s really good, I just never have a bowl of cereal for breakfast). Kellogg’s Crunchy Nut Cereal is just what it says—crunchy and nutty.
Crunchy Nut Chocolate Chip Peanut Butter Cookies, all credit for these goes to Baking Blonde the only thing I did different was add other mix-ins
1/2 cup unsalted butter, room temperature
1/2 cup peanut butter (I used Adam’s No Stir Peanut Butter) (128 grams)
1 cup brown sugar (220 grams)
1/2 cup granulated sugar (100 grams)
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/2 tablespoon milk
2 cups all purpose flour (240 grams)
1/2 cup quick cooking oats (40 grams)
1 teaspoon baking soda
1/2 teaspoon salt
about 1/3-1/2 cup—(that’s all I had left) peanut butter chips (83 grams)
1 cup milk chocolate chips (6 ounces)
1 cup Crunchy Nut Cereal (54 grams)
In the bowl of an electric mixer, cream together the butter and peanut butter. Once combined, beat in the sugar until well blended, about 2 minutes. Scrape sides of bowl. Add the egg, egg yolk, milk and vanilla and beat until smooth and well blended.
In a medium sized bowl, whisk together the flour, baking powder and salt. Add to the creamed mixture and mix until almost combined. Fold in the oats and mix-ins just until combined. Chill the dough at least 60 minutes.
Preheat oven to 350 degrees. Scoop walnut sized balls of dough on parchment lined baking sheets. Bake for 8-10 minutes (I then pressed down each cookie with the back of a spatula and baked 2 more minutes.) Remove from oven and cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
I think even if you baked these just as plain peanut butter cookies, they’d still make a great cookie, you could even do the traditional criss cross look with a fork. But these are great cookies with the added milk chocolate chips and the crunch and flavor from the cereal! Thanks, BB!
Here’s a couple photos of Sam and Taylor having fun with the ol’ baking soda and water goo that we made yesterday.
Not nearly as fun for me to clean up as it was fun for them to play in! Yep, I think I should win Mom of the Year for this one. ;)