1 cup brown sugar
1/2 cup Raley's Creamy Peanut Butter
1/2 cup butter, softened
1 tsp. vanilla extract
1 egg
1 1/4 cups flour
1 tsp. baking soda
2 cups Raley's Cocoa Crunchies Cereal,
coarsely crushed
2 cups Raley's Semisweet Chocolate Chips
2 tsp. vegetable shortening

Preheat oven to 375°F and line two baking sheets with parchment paper. Stir together sugar, peanut butter, butter, vanilla and egg in a large bowl until creamy. Stir in flour and baking soda; add cereal and stir until combined.

Shape into 1-inch balls and place on prepared cookie sheets about 2 inches apart. Press to flatten with a fork (make a criss-cross pattern). Bake for 10 to 12 minutes or until light golden brown. Remove to racks to cool completely. Place chocolate chips and shortening in a microwave-safe bowl; microwave on HIGH for about 45 seconds. Stir and continue to microwave at 15-second intervals until melted. Dip half of cooled cookie in chocolate and place on rack to dry.

 

Makes about 2 dozen cookies.

220 calories, 4 g protein, 13 g total fat (6 g sat., 0 g trans), 26 g carbohydrate, 2 g fiber, 18 g sugar, 20 mg cholesterol, 120 mg sodium, 5 points

1 cup brown sugar, 1/2 cup Raley’s Creamy, Peanut Butter, 1/2 cup butter, softened, 1, tsp. vanilla extract, 1 egg, 1 1/4 cups, flour, 1 tsp. baking soda, 2 cups Raley’s, Cocoa Crunchies Cereal, coarsely crushed, 2, cups Raley’s Semisweet Chocolate Chips, 2, tsp. vegetable shortening,