Rice Krispie Chocolate Chip Peanut Butter Cookies
Rice Krispie Chocolate Chip Peanut Butter Cookies are soft, thick, and chewy cookies with a crispy crunch in every bite. Chocolate chips and Rice Krispies make this peanut butter cookie recipe extra delicious and full of texture!
Servings: 24 cookies
Calories: 224kcal
Ingredients
- ½ cup butter softened
- ¼ cup sugar
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup peanut butter regular or crunchy - I like crunchy!
- 1 cup flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup Rice Krispies cereal
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- In a large bowl beat the butter and sugars together for about 2-3 minutes. Add egg and vanilla, beat for another 1-2 minutes.
- Add the peanut butter and mix until well combined.
- In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the peanut butter mixture and mix just until combined. Fold in the Rice Krispies and chocolate chips.
- With a cookie scoop, scoop heaping tablespoonfuls of the dough and roll them into balls. Place the balls on a prepared cookie sheet (greased or lined with parchment paper) about 2" apart.
- Place in the preheated oven and bake for 10 minutes. Let the cookies cool on the cookie sheet for 3-4 minutes and then transfer to a wire rack to cool completely. Enjoy!
Notes
These cookies will stay fresh in an airtight container at room temperature for about 4–5 days. The Rice Krispies may soften slightly over time, but the cookies will still taste delicious.
These cookies freeze well for up to 2–3 months in a freezer-safe container or bag. Thaw at room temperature before serving.
Nutrition
Calories: 224kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 135mg | Potassium: 145mg | Fiber: 2g | Sugar: 14g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg