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Peanut Butter Crunchies

Rated as 4.5 out of 5 Stars

"Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares."
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25 m servings 68
Original recipe yields 30 servings (2 1/2 dozen)


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  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.

Nutrition Facts

Per Serving: 68 calories; 3.8 7.5 1.5 6 66 Full nutrition

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Read all reviews 4
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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