Peanut Butter Rice Krispie Cookies

Peanut Butter Rice Krispie Cookies


½ cup (113 g) unsalted butter, softened
½ cup (125 g) creamy peanut butter
¾ cup (150 g) brown sugar
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla paste or extract
2 ¼ cups (270 g) all-purpose flour
1 tsp baking soda
1 tsp fine grain kosher salt
¾ 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.