Peanut Butter Cookies


  • 2/3 cups packed light brown sugar
  • 1/2 cup peanut butter, crunchy
  • 1/3 cup unsalted butter, softened
  • 1 each large eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup CREAM OF WHEAT - Regular
  • 1/2 cup flour
  • 1/2 teaspoon baking soda


PLACE sugar, peanut butter, butter, eggs and vanilla in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until mixture is well blended and fluffy.

ADD cereal, flour and baking soda; beat until mixture forms a stiff dough.

PORTION out 8 dozen balls of dough using a #24 scoop (or 1 dozen balls of dough for trial recipe). Place 2 dozen balls on each of 4 parchment-lined full sheet pans (or 1 dozen balls on parchment-lined half sheet pan for trial recipe). Flatten balls with bottom of cup. Use fork to make crisscross pattern on tops, if desired.

BAKE in 350°F-conventional oven for 8 to 10 minutes or until very lightly browned. Remove to wire racks to cool.


For a flourless peanut butter cookie, prepare as directed omitting flour and CREAM OF WHEAT Regular. Add 3-1/2 qt. CREAM OF WHEAT Instant and 16 eggs (or 1-3/4 cups CREAM OF WHEAT Instant and 2 eggs for trial recipe) with the baking soda.

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