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Peanut Butter Rice Krispie Cookies

Yields1 Serving

 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.