Low-fat Peanut Butter Cookies (captain Crunch)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/3 cup all-purpose flour
• 1 1/2 cups cap'n crunch peanut butter crunch cereal
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, softened
• 5 tablespoons crunchy peanut butter
• 1 1/4 cups packed brown sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla
• 1 tablespoon water

Recipe

• 1 preheat oven to 350.
• 2 in a food processor, add 1/3 cup flour and cereal - pulse mixture until the cereal is finely ground. add the remaining 1 1/2 cups flour, baking soda and salt - pulse until completely combined.
• 3 in a large mixing bowl, beat together 4 tablespoon softened butter, peanut butter and sugar until light and fluffy. mix in the melted butter, egg and vanilla until combined. add the water and mix just until absorbed.
• 4 scoop out the dough using a tablespoon cookie scoop and roll each piece into a ball. use the bottom of a glass or measuring cup to flatten the cookies until they are about 1/2" thick. use a fork to make the crosshatch on top. bake until the cookies are lightly golden around the edges, but the centers are still soft - about 10 to 14 minutes. remove the pan from the oven and let cool for 5 minutes. remove the cookies to a wire rack to cool completely.