Crunchy Peanut Cookies (With Rice Crispies Coating!)

Ingredients

• 2 medium eggs, beaten
• 8 ounces unsalted butter
• 8 ounces soft light brown sugar
• 8 ounces crunchy peanut butter
• 10 ounces self-raising flour
• 1 teaspoon baking powder
• 4 ounces puffed rice cereal

Directions

1. 1

   Heat the oven to 190C (375F, Gas Mark 5) and lightly oil two baking trays.

2. 2

   In a mixing bowl, beat the butter and sugar until creamy.

3. 3

   Add the egg a little at a time, beating after each addition to stop the mixture from getting lumpy.

4. 4

   Add the peanut butter and beat until well-mixed.

5. 5

   Sift the flour and baking powder over the mixture. Stir everything together.

6. 6

   Pour the puffed rice cereal into a bowl. Scoop up a heaped teaspoon of the mixture and shape it into a ball with your hands. Put it on top of the cereal.

7. 7

   Roll the ball in the cereal to completely cover it in rice cereal; press gently and slightly flatten the balls. Continue to make balls with all the rest of the dough, placing them on the baking tray as you go.

8. 8

   Bake the cookies for 18-20 minutes. Leave them to cool for five minutes. Then use a spatula to move them to a wire rack to cool completely.