Description
These Peanut Butter Krispie Cookies combine the classic flavors of peanut butter and chocolate with the delightful crunch of Rice Krispies cereal. Perfectly chewy with crispy edges, these cookies are easy to make and ideal for any treat lover looking for a sweet, satisfying snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup crunchy peanut butter
Add-Ins
- 1 cup Rice Krispies cereal
- 1 ¼ cups semisweet chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare the Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and kosher salt until well combined to evenly distribute the leavening agents.
- Cream the Butter and Sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar at medium speed for about 3 minutes until the mixture is pale and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, then add the vanilla extract and peanut butter. Mix until everything is thoroughly combined and smooth.
- Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture. Beat just until combined to avoid overmixing which can toughen the cookies.
- Add Cereal and Chocolate Chips: Gently fold in the Rice Krispies cereal and semisweet chocolate chips until they are evenly distributed throughout the dough.
- Shape the Cookies: Roll the dough into 1 ½-inch balls and place them about 1 inch apart on the prepared baking sheets. Flatten each ball gently with a spatula or fork to help them spread evenly during baking.
- Bake: Bake the cookies for about 12 minutes, rotating the baking sheets halfway through to ensure even cooking. Cookies are done when the centers are firm and edges are lightly browned.
- Cool: Transfer the baked cookies onto a wire rack and allow them to cool completely before serving to let them set properly.
Notes
- For chewier cookies, slightly underbake by a minute or two.
- Make sure butter is softened but not melted for proper creaming.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding a pinch of salt on top before baking enhances flavors.
- You can substitute crunchy peanut butter with smooth if preferred.
