Description

These Peanut Butter Krispie Cookies are a delightful combination of crunchy Rice Krispies cereal, creamy peanut butter, and rich chocolate chips. With a soft yet crispy texture and a perfect balance of sweet and nutty flavors, these cookies are easy to make and perfect for any occasion. The addition of Rice Krispies adds a satisfying crunch that elevates the classic peanut butter cookie to a fun and delicious treat.

Ingredients

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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

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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 all-purpose flour, baking soda, and kosher salt. This evenly distributes the leavening and seasoning for consistent texture.
Cream the Butter and Sugars: In a mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar at medium speed until the mixture is pale and fluffy, which should take about 3 minutes. This creates a light base for your cookies.
Add Wet Ingredients: Beat in the egg, followed by the vanilla extract and crunchy peanut butter. Mix until all wet ingredients are fully combined, ensuring even flavor and moisture throughout the dough.
Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Beat just until combined to avoid overworking the dough, which can make cookies tough.
Add Cereal and Chocolate Chips: Gently stir in the Rice Krispies cereal and semisweet chocolate chips with a spatula until evenly mixed. This adds crunch and chocolatey bursts in every bite.
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 bake evenly and achieve a classic cookie shape.
Bake: Bake the cookies in the preheated oven for about 12 minutes. Rotate the baking sheets halfway through baking for even cooking. The cookies are ready when the centers are firm and the edges are lightly browned.
Cool: Transfer the cookies to a wire rack and allow them to cool completely. This ensures the cookies set properly and develop the perfect texture before serving.

Notes

You can substitute crunchy peanut butter with creamy if preferred, though the texture will change slightly.
For a nut-free version, you can experiment with sunflower seed butter, but flavor will differ.
Store cookies in an airtight container at room temperature for up to 5 days.
Freezing cookie dough balls before baking can help maintain shape and improve texture; bake directly from frozen, adding an extra minute or two to baking time.