Peanut Butter Crisps (Old cookbook recipe)

4 cups corn flakes or
  1 cup corn flake crumbs
1 cup soft butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla flavoring
1 1/3 cups flour
salted Spanish peanuts

If using corn flakes, crush into fine crumbs.  Blend butter and peanut butter; blend in sugars.  Add egg and vanilla;  beat well.  Stir in flour, mixing thoroughly.  Shape dough into small balls; roll in corn flake crumbs.  Place on greased baking sheet.  Press 1 peanut into each ball.  Bake in moderate oven 350 degrees about 15 minutes.  Yields about 4 dozen 2" cookies.

Comment:  OK, I don't know how old this little cookbook is.  It was put out by the Oklahoma Peanut Commission and it looks rather old.  I did make some changes.  I used the corn flakes that had to be crushed which gave me about 1 1/2 cups of crumbs.  I melted my butter (2 sticks) with my peanut butter in the microwave, blending them completely.  I added the sugars and vanilla which cooled the butter off enough to add the egg.  I then mixed the flour with the corn crushed flakes and 1 cup of salted nuts, poured the butter mixture into the dry mix and stirred well.  I shaped the balls into golf ball size and pressed them down as thin as the peanuts would allow.  This method not only made these cookies quicker to make but it gave you the crunch of the crumbs throughout the cookie plus the added crunch of the peanuts.  Boy are these good!  Not super sweet, just perfect.