Peanut Butter Krispie Cookies

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Peanut Butter Krispie Cookies – peanut butter cookies with chocolate chips and Rice Krispies! The Rice Krispies give the cookies a nice crunchy texture that everyone will love!

Stack of 4 peanut butter chocolate chip cookies with a glass of milk in the background

Hi guys!

We didn’t really do anything for Spring Break. It’s just been cold and blah and I haven’t wanted to go anywhere. We always go to the Waco Zoo on Spring Break, mostly because they have a Torchy’s up there and I like any excuse to get tacos. So we did that. And that’s it.

Zoo and tacos.

Wild Spring Break.

anything that includes Rice Krispies. They just give the perfect crispy crunch especially in these and my Almond Bark Drop Cookies!

5 peanut butter chocolate chip cookies on a white plate with a glass of milk in the background

Ingredients

All-purpose flour
Baking soda
Salt
Unsalted butter – make sure it’s at room temperature before you start the recipe.
Granulated sugar
Brown sugar – this recipe calls for more brown sugar than granulated sugar which results in a softer cookie. That texture works well with the Rice Krispies and crunchy peanut butter.
Egg
Vanilla – vanilla makes all cookies better!
Crunchy peanut butter – you want to use crunchy peanut butter so you get that extra bit of texture from the peanuts.
Rice Krispies – just regular crisp rice cereal.
Semisweet chocolate chips – you can use dark or milk chocolate chips if you prefer those over semisweet. Semisweet just offers a nice balance to the sweet cookies.

How To Make Peanut Butter Krispie Cookies

Prepare. Preheat oven to 350F
Combine dry ingredients. Whisk together flour, baking soda, and salt in a small bowl
Combine wet ingredients. Beat the butter and sugars with a mixer until pale and fluffy. Add the egg and beat until well blended. Add vanilla and peanut butter; beat until combined
Combine wet and dry. Gradually add flour mixture and beat until just combined
Add mix ins. Stir in the cereal and chocolate chips
Roll dough. Shape the dough into 1 ½-inch balls and place 1 inch apart on parchment-lined baking sheets. Flatten the balls gently with a spatula or the tines of a fork
Bake. Bake the cookies about 12 minutes, rotating the baking sheets halfway through, until centers are firm and edges are light browned
Cool. Transfer the cookies to a wire rack to cool completely

Overhead shot of 5 peanut butter chocolate chip cookies on a white plate with a glass of milk

How Long Are They Good For?

Peanut butter cookies are good for up to a week at room temperature.
Make sure to store them in an airtight container.

Can You Freeze Them?

These peanut butter cookies freeze beautifully! I would wrap them individually or 2 at a time in plastic wrap and then place them all in a freezer ziploc bag.

They will be fine in the freezer for up to 3 months.

When you are ready to serve them, just let them sit at room temperature until they are defrosted. You can also warm them up for a few minutes at a low temperature in the oven if you want a warm cookie.

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Yield: 50 cookies