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Saturday, May 23, 2015

Crunchy Peanut Cookies (with Rice Krispies Coating!)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • 2 medium eggs, beaten
  • 8 ounces unsalted butter
  • 8 ounces soft light brown sugar
  • 8 ounces crunchy peanut butter
  • 10 ounces self-raising flour
  • 1 teaspoon baking powder
  • 4 ounces puffed rice cereal

Recipe

  • 1 heat the oven to 190c (375f, gas mark 5) and lightly oil two baking trays.
  • 2 in a mixing bowl, beat the butter and sugar until creamy.
  • 3 add the egg a little at a time, beating after each addition to stop the mixture from getting lumpy.
  • 4 add the peanut butter and beat until well-mixed.
  • 5 sift the flour and baking powder over the mixture. stir everything together.
  • 6 pour the puffed rice cereal into a bowl. scoop up a heaped teaspoon of the mixture and shape it into a ball with your hands. put it on top of the cereal.
  • 7 roll the ball in the cereal to completely cover it in rice cereal; press gently and slightly flatten the balls. continue to make balls with all the rest of the dough, placing them on the baking tray as you go.
  • 8 bake the cookies for 18-20 minutes. leave them to cool for five minutes. then use a spatula to move them to a wire rack to cool completely.

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