2-Ingredient Puffy Peanut Butter Cookies Recipe
a General Mills Recipe
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INGREDIENTS:
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2 cups Reese’s Puffs cereal
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookie dough (or store brand)
DIRECTIONS:
1: Heat oven to 350°F. Place cereal in gallon-size resealable food-storage bag; coarsely crush with rolling pin.
2: In large bowl, break up cookie dough. Using hands, mix in crushed cereal.
3: On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
4: Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Darlene’s Tips: You can experiment with different types of cereal and different flavors of cookie dough! I bet Cinnamon Toast Crunch cereal with Sugar Cookie dough would be awesome! And it might be cool to leave some big chunks of the cereal in the dough, maybe just crush them a little bit. You could also add nuts of your choice and/or bakingmorsels.
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