CRUNCHY PEANUT BUTTER BREAKFAST COOKIES

Crunchy Peanut Butter Breakfast Cookies image

Adding Fiber One® protein cereal to these cookies gives them a punch of protein and pleasant crunch.

Provided by Betty Crocker Kitchens

Time 50m

Yield 15

Number Of Ingredients 11

Ingredients

1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla
1 egg
3/4 cup Gold Medal™ whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups Fiber One™ Protein Maple Brown Sugar cereal
1/2 cup sweetened dried cranberries

Steps:

Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 12 g, TransFat 0 g