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Peanut Butter Pufferdoodle Cookies

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Peanut Butter Pufferdoodle Cookies
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 20
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Our new favorite way to eat already-delicious Reese's Puffs® cereal? Baked into peanut buttery cookies for a tasty, two-ingredient treat.

Ingredients

2
cups Reese's® Puffs® cereal
1
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies

Directions

  • 1 Heat oven to 350°F. Place cereal in gallon-size resealable food-storage bag; coarsely crush with rolling pin.
  • 2 In large bowl, break up cookie dough. Using hands, mix in crushed cereal.
  • 3 On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • 4 Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Tips  

More delish cereal-cookie combos to try: *Trixerdoodle Cookies = Trix® cereal + Pillsbury™ refrigerated sugar cookies *Cruncherdoodle Cookies = Cinnamon Toast Crunch® cereal + Pillsbury™ refrigerated sugar cookies

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
(
Calories from Fat
40
)
Daily Value
Total Fat
4 1/2g
7%
(
Saturated Fat
1g
5%
,
Trans Fat
1/2g
)
Cholesterol
0mg
0%
Sodium
110mg
5%
Potassium
5mg
0%
Total Carbohydrate
13g
4%
(
Dietary Fiber
0g
0%
,
Sugars
7g
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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