Description
Delicious cookies with a crispy exterior, chewy center, and the delightful crunch of Rice Krispies, perfect for any occasion.
Ingredients
Scale
- 1 cup creamy peanut butter (about 252 g)
- 1 cup granulated sugar (about 200 g)
- 1 cup packed brown sugar (about 220 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups Rice Krispies cereal (about 87 g total)
- 1 cup semisweet chocolate chips (optional, about 170 g)
Instructions
- Preheat the oven to 350°F (175°C). Line or lightly grease a baking sheet.
- In a large bowl, mix together peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Stir in the Rice Krispies until fully incorporated — the mixture should hold together but remain slightly crumbly.
- If desired, fold in chocolate chips.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing cookies 1–2 inches apart.
- Bake for 10–12 minutes or until edges are just golden; centers will still be soft but set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for 3–4 days. For nut-free versions, use sunflower seed butter instead of peanut butter.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 22g
- Sodium: 81mg
- Fat: 7.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.8g
- Protein: 3.6g
- Cholesterol: 70mg