Peanut Butter Crunchies

Peanut Butter Crunchies

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"Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares."
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25 m servings 68 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
  3. Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.


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Awesome recipe. Doubled the recipe and added honey nut cherrios instead of rice crispies. I would definately use it again.

i made last week and im already making more sooooooooooooooooooo good!

These cookies had a great flavor but the cereal makes these a little more chewy than I would like and they were also very crumbly and kept falling apart. I did substitute half of the white suga...

Great alternative to the "common" cookie

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