Peanut Butter Rice Krispie Cookies

I didn’t even eat a Rice Krispie treat until my “over-40’s” 🤣, and now look at me! I have created a cookie recipe that actually uses Rice Krispies! The cereal adds such a great texture to this recipe, it’s more like a ~cookie experience~ than a mere cookie. 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! To further enhance your crispy Krispie experience, wait until these cookies have cooled before eating. Then prepare to have your mind BLOWN 🤯 

Makes 36 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)

1

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.

2

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.

3

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.

4

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.

5

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.

Ingredients

 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)

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

Peanut Butter Rice Krispie Cookies

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