These Peanut Butter Rice Krispie Cookies take creamy peanut butter cookies and add the amazing texture of crispy rice cereal. Fun bonus? Chocolate chips!
Peanut Butter Rice Krispie Cookies
My Peanut Butter Rice Krispie Cookie is what some might call a “kitchen sink” cookie: I took what was left at the bottom of a box of Rice Krispies, the last of The Boy’s peanut butter stash (don’t worry hon, it has since been replenished), and half a bag of chocolate chips to make an amazing, crave-worthy cookie.
I hadn’t even eaten a Rice Krispies treat until my “over-40’s”, and now look at me! I have created a cookie recipe that actually uses Rice Krispies! On purpose! The cereal adds such a fun texture to this recipe, it’s more like a ~cookie experience~ than a mere cookie.
What’s in this amazing cookie?
- Unsalted butter I always use unsalted butter when baking, and cooking, so that I’m in control of the salt content. If you only have salted butter, I would reduce the recipe salt by half.
- Creamy peanut butter I don’t want to get involved in any family disputes over creamy vs chunky peanut butter, but in this case creamy is the way to go. The star of this cookie’s texture game is supposed to be the Rice Krispies. Don’t try to steal the show chunky peanut butter!
- Brown sugar + granulated sugar Using a mixture of sugars gives the best overall cookie texture. Brown sugar, which is white sugar with added molasses, gives a cookie a nice chew, while granulated sugar contributes that nice crispy edge we all love. Balance.
- Rice Krispies cereal Truly the headliner here, the crispy rice cereal becomes chewy inside the cookie and crunchy on the top for a cookie experience unlike any I’ve ever had! And to think it was almost an accident. Crazy.
How do I make these amazing cookies?!
- Cream together butter, peanut butter, and sugars until fluffy.
- Add eggs, one at a time.
- Fold in the flour until just combined. You’ll be mixing other stuff in, so don’t over-mix now.
- Gently mix in the chocolate chips and the Rice Krispies
- Scoop and Bake! Unlike a lot of cookie recipes, this cookie dough doesn’t need to chill before baking! Skipping the chill time helps retain the crispy part of the Krispies, which is essential. Just mix, scoop, and bake!
- Let cool. To fully enjoy a crispy Krispie experience, wait until these cookies have cooled before eating. Then prepare to have your mind BLOWN 🤯
Hungry for more peanut butter?
- Peanut Butter Chopped Chocolate Cookies
- Soft Peanut Butter Cookies with White Chocolate and Peanut Butter Chips
- Peanut Butter Sandwich Cookies
Peanut Butter Rice Krispie Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (250 g) creamy peanut butter
- 1 cup (200 g) brown sugar
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla paste or extract
- 2 1/4 cups (270 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine grain kosher salt
- 3/4 cup (200 g) semi-sweet chocolate chips
- 2 cups (85 g) Rice Krispie cereal, divided (see recipe)
- Flaky sea salt (optional)
- Preheat oven to 375° and line two baking sheets with parchment paper. In a small bowl, sift together all-purpose flour, baking soda, and salt. Set aside.
- In a stand mixer (or a large bowl with a hand mixer) beat together butter, peanut butter, vanilla, and both sugars until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl with a spatula between each well incorporated egg.
- Add the flour mixture one large spoonful at a time and mix until just combined. A bit of stray flour is fine, because you’ll be mixing in more stuff. Using a stiff wooden spoon or rice paddle (my personal favorite mixing tool), gently stir in your chocolate chips and 1 1/2 cups of the Rice Krispies.
- Using a 2 tbsp cookie scoop, scoop up balls of cookie dough. Dip each ball into the remaining 1/2 cup of Rice Krispies cereal to get some rice on the top for prettiness and texture. Place balls of dough on the parchment lined baking sheet, leaving a couple of inches between each ball to leave room for spreading.
- Bake for 10-12 minutes, or until the cookies are golden brown on the edges and beginning to set. Sprinkle with flaky sea salt, if desired. I almost always do 😉 Let cookies cool on the pan for 5 minutes and then move them from the pan to a cooling rack and allow to fully cool before gobbling them up.
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