by Julie Snyder
What's filled with peanut butter, crunchy and has just the tiniest hint of the tropics? Our peanut butter chews!
Peanut butter lovers are in for a real treat with these soft, moist morsels.
It's hard to decide if they're a cookie or a candy. One thing's certain -- they're entirely delicious.
This gluten-free cookie makes a great addition to your Christmas or holiday cookie tray.
Prep time: 10 minutes | Total time: 45 minutes | Yield: 36 cookies
• 3/4 cup peanut butter
• 1 1/2 cup evaporated skim milk
• 3/4 cup raisins, chopped slightly
• 1 1/2 tsp vanilla extract
• 1/4 cup plus 1 tablespoon sugar or sweetener equivalent
• 6 teaspoons unsweetened coconut, shredded
• 9 ounces corn or oat flakes cereal
• 3 ounces dark, milk or 60 percent chocolate
Preheat the oven to 375 F.
In a medium blow, combine all the ingredients, except cereal. Mix well. Stir in cereal, crushing it lightly with the back of the spoon.
Drop the mixture by rounded teaspoons onto a non-stick cookie sheet or one that has been sprayed with a non-stick cooking spray.
Bake 12 minutes, until lightly browned. Remove to a rack to cool. Melt the chocolate and drizzle it on the cookies or dip them in it.
I used creamy peanut butter for one batch and crunchy for another, dipping some in melted milk chocolate and others in 60 percent chocolate. That way everybody gets their favorite.
Does your family like peanut butter balls? If you made these cookies, how did you like them? How would you change 'em up?
Photo courtesy of iStockphoto.