Continuing with the latest installment of Hump Day Treats, today we are making Peanut Butter & Grape Nuts Cookies. Almost everyone loves peanut butter cookies, it’s the one cookie that never fails to satisfy with the gratification of rich, pea-nutty flavor and pleasingly chewy texture thanks to brown sugar, and a welcome surprise courtesy of Grape Nuts cereal. It has an irresistible crunch and barley flavor that blends perfectly here.
1/2 cup (1 stick) butter, slightly softened, plus more for greasing
1 1/2 cups all-purpose flour
1/2 tsp sea salt
1/2 tsp baking soda
1 cup sugar
1/4 cup lightly packed light brown sugar
1 large egg
1 cup creamy supermarket-style peanut butter
1 tsp pure vanilla extract
1 cup Grape Nuts cereal
Preheat oven to 375 degrees. Lightly butter two baking sheets. In a medium bowl, whisk flour, salt, and baking soda.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, 3/4 cup of the sugar, and the brown sugar on high speed until fluffy, 1 to 2 minutes. Add the egg and beat until incorporated, 1 minute. Add the peanut butter and vanilla and beat until smooth and creamy, 1 minute. Reduce the speed to medium-low, add the flour mixture, and beat until blended, 1 minute. Fold in the Grape Nuts until just incorporated.
Place the remaining 1/4 cup sugar in a shallow dish. Using a spoon, portion 1 tablespoon of the dough at a time and roll into round balls. Roll the balls in the sugar to coat. Place on the prepared baking sheets 2 inches apart and flatten with fork in a crosshatch pattern. Bake until the edges are just hard, 12 to 13 minutes. Cool on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Repeat with remaining dough.