Peanut Butter Chocolate Chip Krispies
An easy to make cookie that's both soft and chewy and crispy, with a lovely crunch all at the same time that will appeal to all you chocolate peanut butter lovers.
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.