For peanut lovers out there this is the cookie recipe for you. Enjoy the crunchy bite of the captain crunch cereal mixed with the smooth texture of the Reese pieces chips.
I grew up eating cereal all the time as a kid and to be honest I still enjoy eating a bowl of cereal once in a while. Captain Crunch cereal was one of my favorite kinds because it was fun and flavorful. Of course, the maze on the back of the cereal box was addicting too! I like trying out new recipes and new combinations. I was staring at my pantry this afternoon looking at captain crunch cereal, peanut butter, and leftover peanut brittle. I thought why not try this combination in a cookie. It turns out these cookies came out tasting so good! There is a delicious crunch in every bite from the captain crunch cereal and a glorious peanut butter flavor.
Captain Peanut Butter Crunch Cookies
Serving size: 20 cookies
Total Time: 1 hour and 30 minutes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher or sea salt
3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
1 cup sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup peanut brittle, chopped
1/2 cup Reese pieces chips
1/2 cup semi-sweet chocolate chips
1/2 cup captain crunch cereal
Step 1: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: In a mixer, cream together the butter, brown sugar, and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the eggs and vanilla.
Step 3: Stir in the flour mixture until just combined. Mix in the brittle, Reese pieces, chocolate chips, and captain crunch. You can change this combination if you like more of a specific topping. Cover and chill the dough for at least 1 hour.
Step 4: Preheat the oven to 375 degrees. Line a couple of sheet pans with parchment paper. Form the dough into a 1 1/2-inch ball and place on the lined sheet pan 2-inches apart. Bake for 12-14 minutes or until the cookies are just set on the edges and lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
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