Fiber One Peanut Butter Cookies Recipes

FIBER ONE® CHOCOLATE-PEANUT BUTTER HAYSTACKS

Steps:

• Line cookie sheets with waxed paper. In large microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute, stirring after 30 seconds. Microwave 30 seconds to 1 minute longer, stirring every 15 seconds, until melted and smooth.
• Stir in cereal until well coated. Drop mixture by rounded teaspoonfuls onto waxed paper. Refrigerate until chocolate is firm.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

FIBER ONE® PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In large bowl, beat butter, 1/2 cup granulated sugar and the brown sugar and with electric mixer on medium speed until creamy. On low speed, beat in peanut butter and eggs until smooth. Beat in flour, baking soda, baking powder and salt until well blended.
• Stir in cereal until well blended.
• Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in 1 tablespoon granulated sugar.
• Bake 10 to 11 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

CRUNCHY PEANUT BUTTER BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
• On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
• Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.

FIBER ONE CHOCOLATE HAYSTACKS

Steps:

• Melt 1 bag of good semi-sweet chocolate chips in microwave in a large bowl on high for about 2 minutes or until melted (stirring occasionally).
• Once melted, mix in 1 sleeve of Fiber One cereal (8.1 oz). Once well blended, use a tablespoon to scoop out rounded cookies onto a cookie sheet lined with wax paper. Refrigerate until set (about 1/2 hour). Can freeze portions until ready to eat.

WW NO BAKE CHOCOLATE PEANUT BUTTER FIBER COOKIES

Steps:

• Melt the chocolate bar and peanut butter in microwave until smooth at 30 second intervals.
• Be careful not to burn.
• Stir to mix melted chocolate and peanut butter.
• Add cereal and gently toss until coated.
• Drop on wax paper or foil making 6 cookies.
• Freeze for 30 minutes then put in ziplock and refrigerate.

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

3 INGREDIENT PEANUT BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a large bowl, mix together the peanut butter, sugar, and egg.
• Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
• For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
• Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
• Remove from baking sheet and cool.
• Enjoy!