Description
These Peanut Butter Krispie Cookies are a delightful twist on classic peanut butter cookies, enhanced with crunchy Rice Krispies cereal and rich semisweet chocolate chips. With a soft, chewy texture and crispy bits throughout, they are perfect for a sweet snack or dessert, ready in just over half an hour.
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 ensure cookies don’t stick.
- Prepare the Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and kosher salt to evenly distribute the leavening and seasoning.
- 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 light texture.
- Add Wet Ingredients: Beat in the egg thoroughly, followed by the vanilla extract and crunchy peanut butter. Mix until everything is well combined and smooth.
- Combine Wet and Dry Ingredients: Reduce your mixer speed to low and gradually add the dry flour mixture. Beat just until incorporated to avoid overmixing which can toughen the cookies.
- Add Cereal and Chocolate Chips: Gently fold in the Rice Krispies cereal and semisweet chocolate chips evenly throughout the dough to maintain crunchiness and distribute sweetness.
- Shape the Cookies: Roll the dough into 1½-inch balls and place them 1 inch apart on the prepared baking sheets. Flatten each ball gently with a spatula or fork for even baking.
- Bake: Bake in the preheated oven for about 12 minutes, rotating the baking sheets halfway through the cook time for even browning. The centers should be firm with lightly browned edges.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely, allowing them to set properly before eating.
Notes
- Ensure the butter is softened, not melted, for the best texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Flattening the cookie dough balls helps them cook evenly and achieve the desired shape.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute the flour with a gluten-free blend and use gluten-free Rice Krispies cereal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
