Rice Krispies® Apple Peanut Butter Breakfast Cookies

27 MIN

Rice Krispies® Apple Peanut Butter Breakfast Cookies


  • 1 Cup Creamy peanut butter
  • 1/2 Cup Packed light brown sugar
  • 2 Large eggs
  • 1/4 Cup Unsweetened applesauce
  • 1 Cup All-purpose flour
  • 1 Teaspoon Baking soda
  • 3 Cups Kellogg’s® Rice Krispies® cereal
  • 1/2 Cup Raisins


1. Heat oven to 350 ° . Line baking sheets with parchment paper or lightly spray with cooking spray.

2. In large bowl, beat peanut butter and brown sugar with electric mixer for 30 seconds. Add eggs and applesauce; beat until smooth. Add flour and baking soda; beat until flour is incorporated and no streaks of white remain. Add KELLOGG’S® RICE KRISPIES® cereal and raisins; mix on low speed to combine.

3. Shape dough into golf ball-size balls (about 1/4 cup each). Place 2 inches apart on parchment-lined baking sheets. Press balls lightly to flatten slightly.

4. Bake in 350 ° oven for 10 to 12 minutes or until edges just begin to brown. Cool on baking sheets on wire racks 1 to 2 minute to firm slightly. Remove to racks; cool completely. Store in airtight container.