In a bowl of an electric mixer on medium-high speed, beat butter for 1 minute. Add granulated sugar and brown sugar, and beat until light and fluffy, about 2 minutes. Add vanilla extract and egg, and mix until thoroughly combined. Reduce speed to low, add flour mixture and mix until just combined. Stir in cereal, chocolate chips and coconut.
Using a teaspoon, drop dough 2 inches apart on prepared baking sheets. Bake until lightly browned, about 8 to 10 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
peanut butter chocolate chip cookies with glazed peanuts √
Makes about 3 dozen cookies.
Note: From Mary Ellen Wingen of Owatonna, Minn. “I found the recipe in a Bon Appétit special holiday magazine in the (gulp!) early ’90s,” she wrote. “That’s the era when all things decadent were in vogue. The recipe has become a favorite in our family, in particular a fav of my husband, who typically doesn’t have a sweet tooth.”
For glazed peanuts:
• Vegetable oil for pan
• 1/2 c. sugar
• 1/4 c. water
• 1 tbsp. light corn syrup
• 1 tbsp. butter
• 1 tsp. vanilla extract
• 1 c. salted peanuts
• 1 c. (2 sticks) unsalted butter, at room temperature
• 1 c. firmly packed dark brown sugar
• 1/2 c. granulated sugar