Ingredients
1/2
cup creamy peanut butter
1/3
cup butter, softened
1
teaspoon gluten-free vanilla
2
eggs, beaten
1
box Betty Crocker™ Gluten Free chocolate chip cookie mix
2
cups Rice Chex™ cereal, crushed
1
cup gluten-free candy-coated chocolate candies
Preparation
Heat oven to 350°F. In large bowl, beat peanut butter, butter, vanilla and eggs with electric mixer on low speed until creamy. Add cookie mix, beating on low speed until blended. Stir in cereal and candies.
Onto ungreased cookie sheets, drop dough by tablespoonfuls 1 inch apart; flatten slightly. Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.
