Prized Peanut Butter Crunch Cookie


Serves: 5
Total Calories: 1,010
Yield: 4 dozen cookies

Ingredients

1 cup butter-flavored Crisco shortening
2 cups firmly packed brown sugar
1 cup Jif Extra crunchy peanut butter
4 egg whites, slightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups crispy rice cereal
1 1/2 cups chopped peanuts
1 cup quick oats (not instant or old-fashioned)
1 cup flaked coconut

Directions:

Heat oven to 350°. Combine butter-flavor Crisco, sugar, and peanut butter in large bowl. Beat at medium speed of electric mixer until blended. Beat in egg whites and vanilla.

Combine flour, baking soda, and baking powder. Mix into creamed mixture at low speed until just blended. Stir in, one at a time, rice cereal, nuts, oats, and coconut with spoon.

Drop rounded measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake at 350° for 8–10 minutes or until set. Remove immediately to cooling rack.

Nutritional Facts:

Serves: 5
Total Calories: 1,010
Calories from Fat: 434

This Prized Peanut Butter Crunch Cookie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.


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