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!
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.
I also made these Peanut Butter Krispie Cookies because I love anything that includes Rice Krispies. They just give the perfect crispy crunch especially in these and my Almond Bark Drop Cookies!
- All-purpose flour
- Baking soda
- Unsalted butter
- Granulated sugar
- Brown sugar
- Crunchy peanut butter
- Rice Krispies
- Semisweet chocolate chips
- 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
How Long Are Peanut Butter Cookies 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 Peanut Butter Cookies?
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.
More Cookie Recipes
- Peanut Butter Oatmeal Sandwich Cookies
- Gluten Free Peanut Butter Chocolate Chip Cookies
- Salted Chocolate Peanut Butter Cookies
- Crockpot Crunchy Drop Cookies
- Soft and Chewy Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- Chewy Monster Cookies
- M&Ms Chocolate Chip Pudding Cookies
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- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup crunchy peanut butter
- 1 cup Rice Krispies cereal
- 1 ¼ cup semisweet chocolate chips
- Preheat oven to 350F.
- Whisk together flour, baking soda, and salt in a small bowl.
- Beat the butter and sugars with a mixer at medium speed until pale and fluffy, about 3 minutes. Add the egg; beat until well blended. Add in the vanilla and peanut butter. Reduce the speed to low, beating until combined.
- Gradually add the flour mixture, and beat until just combined. Stir in the cereal and chocolate chips.
- Shape the dough into 1 ½-inch balls and place 1 inch apart on parchment-lined baknig sheets. Flatten the balls gently with a spatula or the tines of a fork.
- Bake the cookies, rotating the baking sheets halfway through, until centers are firm and edgesare lightly browned, about 12 minutes. Transfer the cookies to a wire rack to cool completely.
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Nutrition Information:Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 55mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 2g