Product 19 Cereal Peanut Butter Cookies with Chopped Peanuts
These unique peanut butter cookies incorporate crushed Product 19 cereal for added crunch and subtle sweetness. The combination of smooth peanut butter, brown sugar, and finely chopped peanuts creates a rich, nutty flavor with interesting texture contrast. Perfect for lunch boxes, after-school snacks, or cookie exchanges when you want something different from the standard recipe. The cereal adds fiber and a distinctive taste that sets these apart from traditional peanut butter cookies, while the double peanut element from both butter and chopped nuts delivers maximum peanut flavor.
Ingredients
- 1 ½ cups Product 19 or Total cereal
- 1 cup all-purpose flouralmond flour3/4:1gluten-freegluten-free
Will change texture significantly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- ½ cup peanut butteralmond butter1:1tree-nutpeanuts-freeadds dairy
Changes flavor profile but similar consistency
Full guide → - 1 large egg
- ½ teaspoon vanilla
- ¼ cup peanuts, finely chopped
- cinnamon sugar or regular sugar, for rolling(optional)
Instructions
- 1
Preheat oven to 350°F
- 2
Crush cereal in large zipper bag to very fine crumbs and set aside
- 3
Mix together flour, salt and baking soda and set aside
- 4
Beat butter, granulated sugar and brown sugar until light and fluffy
- 5
Add peanut butter and beat until well blended
- 6
Add egg and vanilla and beat until fluffy, scraping sides of bowl occasionally
- 7
Add flour mixture and stir until blended
- 8
Stir in crushed cereal and peanuts
- 9
Scoop mounds of dough with tablespoon onto foil or parchment lined plates
- 10
Chill dough slightly
- 11
Line two baking sheets with parchment paper
- 12
Shape chilled dough into neat balls
- 13
Dip in sugar if desired and arrange on baking sheets spacing 2 inches apart
- 14
Press down slightly
- 15
Bake for 10-13 minutes or until lightly browned
- 16
Let cool on baking sheet for 2 minutes
- 17
Transfer to rack and cool completely before serving
Tips
Crush the cereal to very fine crumbs for best texture integration and even distribution throughout the cookies.
Chilling the dough slightly makes it easier to handle and helps cookies hold their shape during baking.
These cookies are best enjoyed completely cooled as the texture improves and flavors meld properly when cool.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped and frozen for up to 3 months; bake directly from frozen adding 1-2 minutes
Best served completely cooled at room temperature
Common Mistakes
Don't skip the chilling step or dough will be too soft to shape properly
Avoid eating warm as texture hasn't fully set
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
Changes flavor profile but similar consistency
Full guide →General Alternatives
Original recipe suggests this substitution
FAQ
Can I use a different cereal instead of Product 19?
Yes, Total cereal works as suggested, or try other fortified cereals with similar texture when crushed.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week for best texture and flavor.
Can I freeze the cookie dough?
Yes, shape into balls and freeze for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.