Ingredients
- 1 1/2 cups Captain Crunch Peanut Butter Crunch Cereal
- 1/3 cup (1 2/3 oz) plus 1 1/2 cups (7 1/2 oz) unbleached all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 T (1/2 stick) unsalted butter, softened; plus 2 T unsalted butter, melted
- 5 T reduced-fat chunky peanut butter
- 1 1/4 cups packed (8 3/4 oz) light brown sugar
- 2 large egg whites
- 1 tsp vanilla extract
- 1 T water
Preparation
Step 1
1. Adjust an oven rack to the middle position and heat the oven to 350. Line 2 baking sheets with parchment paper. Pulse the cereal and 1/3 cup flour in a food processor until finely ground. Add the remaining flour, baking soda, and salt and pulse to combine. With an electric mixer on medium speed, beat the softened butter, peanut butter, and sugar together until fluffy, about 2 minutes. Beat in the melted butter, egg whites, and vanilla until combined. Add the flour mixture and mix on low until incorporated. Add the water and mix until absorbed.
2. Roll 1 1/2 T dough into 1 1/2" balls and space 2" apart on the prepared baking sheets. Press and crosshatch the dough. Bake one sheet of cookies until the edges are lightly browned but the centers are still soft, 10-12 mins, rotating the baking sheet halfway through baking. Let the cookies cool on the baking sheet for 5 mins, then transfer to a wire rack to cool completely before serving. Repeat with the remaining dough. The cookies will keep in an airtight container for 3 days.