Description
These Peanut Butter Krispie Cookies combine the rich, creamy texture of peanut butter with the satisfying crunch of Rice Krispies cereal, all studded with melty semisweet chocolate chips. Baked to golden perfection, they offer a delightful balance of chewy and crispy in every bite, making them an irresistible treat for cookie lovers.
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). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and kosher salt. This step helps to evenly distribute the leavening agent and salt throughout the flour.
- Cream the Butter and Sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture becomes pale and fluffy, approximately 3 minutes. This creates a light texture for the cookies.
- Add Wet Ingredients: Beat in the egg until fully incorporated, then add the vanilla extract and crunchy peanut butter. Mix well until the batter is smooth and consistent.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Beat just until combined to avoid overmixing, which can toughen cookies.
- Add Cereal and Chocolate Chips: Gently fold in the Rice Krispies cereal and semisweet chocolate chips with a spatula. Stir until they are evenly distributed throughout the dough.
- Shape the Cookies: Roll the dough into 1 ½-inch balls. Place them about 1 inch apart on the prepared baking sheets. Flatten each ball gently with a spatula or fork to ensure even baking and the desired cookie shape.
- Bake: Bake the cookies for about 12 minutes, rotating baking sheets halfway through to promote even cooking. Bake until the centers are firm and the edges are lightly browned.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving to allow them to set and maintain their shape.
Notes
- Softened butter is key for creaming properly; leave it at room temperature for about 30 minutes before use.
- Don’t overmix the dough once the flour is added to maintain a tender cookie texture.
- Use crunchy peanut butter for added texture contrast against the soft, chewy cookie base.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a nut-free version, substitute peanut butter with sunflower seed butter and ensure all other ingredients are allergy-safe.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
