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Crunchy Peanut Butter Breakfast Cookies

  • Prep 15 min
  • Total 50 min
  • Servings 15

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

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

Hide Images
  • 1
    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.
  • 2
    On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
  • 3
    Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.

Expert Tips

  • Swap creamy no-stir almond butter for the peanut butter in these cookies!
  • These cookies can be frozen in a resealable freezer plastic bag. Simply thaw at room temperature 30 minutes before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
200
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
140mg
6%
Potassium
110mg
3%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
8%
Sugars
12g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 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; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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