Ingredients
- ½ cup creamy peanut butter
- 0.33 cup butter, softened
- 1 teaspoon pure vanilla
- 2 eggs, beaten
- 1 box Betty Crocker Gluten Free chocolate chip cookie mix
- 2 cups Rice Chex cereal, crushed
- 1 cup gluten-free candied-coated chocolate candies
How to Make It
- Heat oven to 350°F. In large bowl, beat peanut butter, butter, vanilla and eggs with electric mixer on low speed until creamy. Add cookie mix, beating on low speed until blended. Stir in cereal and candies.
- Onto ungreased cookie sheets, drop tablespoonfuls of dough about 1 inch apart; flatten slightly.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Store cooled cookies covered at room temperature.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 100 kcal Calories from Fat: 40.5 kcal |
|
% Daily Value*
|
| Total Fat 4.5 g 13% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 15 mg 5% |
Sodium 90 mg 2% |
carbohydrates 14 g 11% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |