Peanut butter and chocolate go together like cheese & crackers, milk & cookies, wine & cheese, or bread & butter. It’s a classic, utterly delectable flavor profile that appeals to millions of us with a sweet tooth. These cookies are utterly irresistible with their chewy peanut goodness, creamy chocolate chips, and delightful crunch from the addition of crispy rice cereal. A cookie that’s both soft and chewy and crispy with each delectable bite.
For the best results, some patience is required. It’s important to use softened butter and to refrigerate the dough for an hour before baking these cookies. Chilling the dough ensures you get nice thick cookies, not flat as a pancake, hard as a hockey puck cookies. The addition of cream of tartar is the secret ingredient that gives these cookies their wonderful chew. Go find it in your spice drawer and dust if off, you’re going to need it to make these cookies. The good news is that it keeps forever, as long as you store it in a dry location it will good to go.
In a mixing bowl stir together flour, salt, cream of tartar, and baking soda. Set aside.
Using an electric mixer, cream together the butter and sugar on high speed.
Whip until it’s light and fluffy, about 2-3 minutes.
Reduce speed to medium and add the peanut butter, egg, and vanilla. Mix together until smooth and creamy.
Slowly add the dry ingredients to the wet ingredients a cup at a time. Mix on low speed until well combined.
Add the chocolate chips and rice krispy cereal.
Using a wooden spoon or rubber spatula, gently stir to combine the chocolate chips and rice cereal into the dough. Cover and chill the dough for 1 hour before proceeding. (Not chilling the dough will result in flatter cookies).
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat liners.
Roll dough into 1½ inch balls and place them on cookie sheets 2 inches apart.
Using a cookie scoop makes it quick and easy to create uniform sized cookies.
Bake for 12-15 minutes or until the bottom of the cookies start to slightly brown.
Remove from oven and allow cookies to cool for 5 minutes on the cookie sheet. The centers will still be very soft and look a little doughy.
After five minutes transfer the cookies to a cooling rack and allow them to cool completely.
Serve with a tall glass of ice cold milk.
Oh my goodness, these cookies are da BOMB! The flavor profile is perfect, I mean what’s not to love with a classic combo like chocolate and peanut butter? The addition of the cream of tartar gives these cookies such a lovely chew and the cereal gives each bite a crispy finish. These are utterly delightful cookies! Bake up a batch for the kids so they can enjoy them after they get home from school. There will be smiles all around…guaranteed!
Peanut Butter Chocolate Chip Krispies
Equipment
- cookie sheets
- parchment paper or silpat liners
Ingredients
- 1 cup flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- ½ cup butter, softened
- ½ cup sugar
- ½ cup brown sugar
- ½ cup peanut butter
- 1 large egg
- 2 tsp vanilla extract
- 1 cup chocolate chips
- 1¼ cup Rice Krispie cereal
Instructions
- In a mixing bowl stir together flour, salt, cream of tartar, and baking soda. Set aside.
- Using an electric mixer, cream together the butter and sugar on high speed until light and fluffy, about 2-3 minutes.
- Reduce speed to medium and add the peanut butter, egg, and vanilla. Mix together until smooth and creamy.
- Slowly add dry ingredients to the wet ingredients a cup at a time. Mix until well combined.
- Using a wooden spoon or spatula, gently stir in chocolate chips and rice krispy cereal. Cover and chill the dough for 1 hour before proceeding. (Not chilling the dough will result in flatter cookies).
- Preheat oven to 350° F. Line cookie sheets with parchment paper or silpat liners.
- Roll dough into 1½ inch balls and place them on cookie sheets 2 inches apart.
- Bake for 12-15 minutes or until the bottom of the cookies start to slightly brown. Cookies will be soft in the center.
- Remove from oven and allow cookies to cool for 5 minutes on the cookie sheet. Transfer cookies to a cooling rack and allow them to cool completely.
- Serve with a tall glass of ice cold milk.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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