I found this recipe while looking for a way to make pie crust out of bran cereal. Talk about getting sidetracked! Guess it all worked out for the best, because these “Peanut Butter Bran Cereal Cookies” are a nice addition to my ever expanding peanut butter cookie collection.
The dough is easy to work with so the cookies have a nice shape, the extra peanuts give them a big burst of peanut flavor and crunch, and the bran adds flavor and texture. For the first batch I skipped the step of pressing them down with a fork. Those cookies are the ones in the first photo. The cookies in the photo below were pressed down, though you really can’t see the tine marks.
Throwing in some peanut butter chips and chocolate chips made the cookies better (of course), and I’d definitely do that again, but I also think these would be good dipped halfway in chocolate.
- 1 stick (4 oz) unsalted butter, softened
- 3/4 cup crunchy peanut butter
- 1 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup all-purpose flour
- 1 1/2 cups All-Bran cereal, crushed with a rolling pin
- 1/2 cup chopped peanuts
- 1/2 cup chocolate chips or peanut butter chips (optional)
- Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or foil.
- In a mixing bowl, beat butter and peanut butter until creamy. Add sugar and beat well, then add egg and beat until light and fluffy, scraping sides of bowl often. Beat in the vanilla. Scrape sides of bowl and sprinkle baking powder, baking soda and salt directly into batter. Beat well, making sure leavening agents are well distributed.
- Add the flour and stir until it is mixed in, then stir in the crushed cereal and the peanuts.
- Using a tablespoon, scoop up dough and shape into balls (you should get about 36 total). Arrange on baking sheets (or put the dough balls in a bag and keep chilled until you're ready to bake), press down with tines of a fork (or skip this step if you prefer) and press a few chocolate or peanut butter chips into the dough (if using).
- Bake for 8 to 10 minutes or until cookies appear set and edges are lightly browned.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a rack and let them cool completely. Their texture improves once cooled, so don't be tempted to eat them while warm.