Serves: 33
Total Calories: 166
1. Crush KELLOGG'S PRODUCT 19 cereal to measure 1 1/2 cups. Set aside.
2. In medium mixing bowl, stir together flour, baking soda and salt. Set aside.
3. In large mixing bowl, beat margarine, peanut butter, granulated sugar and brown sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture and crushed cereal. Mix until well combined.
4. Drop by level measuring-tablespoon onto ungreased baking sheets. Using fork, flatten each cookie in crisscross pattern.
5. Bake at 350°F about 13 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks.
This Crispy Peanut Butter Cookies recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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