Peanut Butter Crunch Cookies

Peanut Butter Crunch Cookies 1/2 cup butter 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1 tsp vanilla 1 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 1/2 cup Rice Krispies cereal 1/2 cup roasted peanuts (+ another 11/2 cup for rolling the cookies, optional) Cream the butter, peanut butter, white sugar and brown sugar well. Add the egg and vanilla extract and beat well. Sift together the flour, baking soda and salt. Add to creamed mixture and fold until dough forms. Fold in the cereal and peanuts. Make 1½ inch balls and roll one half of the ball in an additional peanuts Place the dough balls, peanuts side up on a parchment lined baking sheet 2- 3 inches apart. Chill in the fridge for 30 - 60 minutes. Dough should be very well chilled before going into the oven. Preheat oven to 350 degrees F. Bake 13-15 minutes until golden brown at the edges Do not over bake or cookies will be brittle. Makes about 12 cafe -style large cookies or about 18 smaller cookies.