Growing up, baking was a cherished tradition in my family, often reserved for weekends when we had a bit more time to indulge in the joys of creating something sweet from scratch. My grandmother, an avid baker, would gather us in her cozy kitchen, and the smell of fresh cookies would fill the air. One of her special treats was the combination of peanut butter and chocolate – a match made in heaven. Recently, I stumbled upon a recipe that rekindled these fond memories and added a delightful twist: Peanut Butter Rice Krispie Chocolate Chip Cookies.
These cookies are a wonderful blend of creamy peanut butter, crunchy Rice Krispies, and rich chocolate chips. The addition of Rice Krispies brings an unexpected crunch that pairs beautifully with the smoothness of the peanut butter and the gooeyness of the melted chocolate. It’s a texture contrast that makes these cookies stand out from your typical chocolate chip or peanut butter cookies.
One aspect I love about this recipe is its versatility. You can easily make a few tweaks to suit your taste or to experiment with new flavors. For instance, substituting the semi-sweet chocolate chips with dark chocolate or even white chocolate can give these cookies a different character. Adding a handful of chopped nuts, such as pecans or walnuts, would introduce another layer of crunch and flavor. For a slightly healthier twist, using coconut sugar instead of light brown sugar can give the cookies a subtle caramel note.
Another tweak I enjoy is sprinkling a bit of flaky sea salt on top of the cookies right after they come out of the oven. This little touch enhances the flavors, balancing the sweetness and adding a gourmet finish. And for those who love an extra peanut butter punch, drizzling some melted peanut butter over the cooled cookies can be a deliciously indulgent option.
These Peanut Butter Rice Krispie Chocolate Chip Cookies are not only easy to make but also a delightful treat for any occasion. Whether you’re baking with kids, sharing with friends, or enjoying a quiet moment with a cup of tea, these cookies are sure to bring a smile to your face and a taste of nostalgia to your heart.
Make Peanut Butter Rice Krispie Chocolate Chip Cookies
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Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar or coconut sugar
- 1 large egg
- 1 cup all-purpose flour, leveled
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 teaspoon baking soda
- 1-1/2 cups Rice Krispies cereal
- 1/2 teaspoon cinnamon, ground
- 3/4 cup chocolate chips, semi-sweet
- 1/4 teaspoon salt
- Optional: flaky sea salt for garnish
Directions
- Set your oven to 350°F. Prepare two large baking sheets by lining them with parchment paper and set them aside.
- In a mixing bowl, use a stand mixer or handheld electric mixer to beat the butter and sugars until the mixture is fully creamy, about 1-2 minutes. Add the peanut butter, egg, and vanilla extract, and blend until smooth.
- In a different bowl, combine the flour, baking soda, cinnamon, and salt. Gradually incorporate the flour mixture into the butter mixture to create a soft dough. Carefully fold in the Rice Krispies cereal and chocolate chips.
- Shape the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Bake at 350°F for 9 minutes, then remove from the oven and tap the baking sheet on the counter a few times to flatten the cookies. Return the cookies to the oven for an additional 3-4 minutes until the edges are lightly browned.
- If desired, sprinkle a little flaky sea salt on top of the cookies. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack to cool completely. Enjoy!
FAQs:
Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but make sure to stir it well to incorporate the oil before measuring. The texture might be slightly different, but it will still work.
What can I substitute for Rice Krispies cereal?
If you don’t have Rice Krispies, you can use similar cereals like Corn Flakes, Cheerios, or even crushed graham crackers for a different texture and flavor.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 48 hours. When ready to bake, let the dough sit at room temperature for about 10-15 minutes before forming the balls and baking.
Can I add other mix-ins to the cookie dough?
Absolutely! You can add chopped nuts, dried fruit, or different types of chocolate chips to the dough. Just make sure to keep the total amount of mix-ins to about 1 cup to maintain the cookie texture.
Why do I need to tap the baking sheet on the counter?
Tapping the baking sheet on the counter helps to flatten the cookies, giving them a chewy texture and helping them bake more evenly. It also creates those desirable cracks on the surface of the cookies.
Peanut Butter Rice Krispie Chocolate Chip Cookies
Ingredients
- 1/2 cup softened butter unsalted
- 3/4 cup white sugar
- 1/4 cup brown sugar light or coconut
- 1/2 cup smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla essence
- 1 cup leveled all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-1/2 cups Rice Krispies cereal
- 3/4 cup semi-sweet chocolate chips
- Optional: flaky sea salt for topping
Instructions
- Preheat your oven to 350F. Line two large baking sheets with parchment paper and set aside.
- In a mixing bowl, using a stand mixer or handheld electric mixer, blend the butter and sugars until the mixture is completely creamy, around 1-2 minutes. Add in the peanut butter, egg, and vanilla, and mix until smooth.
- In a separate bowl, mix together the flour, baking soda, cinnamon, and salt. Gradually combine the flour mixture with the butter mixture to form a soft dough. Gently fold in the Rice Krispies cereal and chocolate chips.
- Form the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Bake the cookies at 350F for 9 minutes, then take them out of the oven and tap the baking sheet on the counter a few times to flatten the cookies. Put the cookies back in the oven for an additional 3-4 minutes until the edges are lightly browned.
- If desired, sprinkle a bit of flaky sea salt on top of the cookies. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire cooling rack to cool completely. Enjoy!
