Peanut Butter Chocolate Chip Rice Krispies Cookies
This is the second time recently I’m taking a stab at a recipe post. The other one was my (mom’s) manicotti recipe. And now we’re onto my favorite chocolate chip cookies in the whole wide world, another recipe courtesy of my mother (and the back of a cereal box in the 90s).
I can’t believe I’ve been blogging for almost five years and still haven’t shared this recipe with you. The key to my favorite chocolate chip cookies of all-time? They have peanut butter and Rice Krispies in them. This is an absolute must try recipe.
Yes, that might sound like cheating, but this is what I’ve always known chocolate chip cookies to be (peanut butter chocolate chip rice krispies cookies that is), which means that all other chocolate chip cookies are sub-par. (Sorry, y’all. I’m willing to be proven wrong though, so feel free to send cookies my way.)
Also. I’m reminded over and over again why you’re not supposed to bake in the middle of summer. Admittedly, usually these cookies aren’t quite this flat. This happened even with me putting the dough back in the fridge between scooping each cookie.
Now, I’m not gonna lie to you. I managed to get some decent shots of this, but for the most part my kitchen counters look like this.
I also have no idea how to write directions (instructions?) yet. So here goes nothing.
My Favorite Chocolate Chip Cookie Recipe
Makes 6 dozen cookies
Ingredients:
1 cup butter
1 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup peanut butter
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 cups rice krispies
1-1/2 cups milk chocolate chips
Directions:
Preheat the oven to 350 degrees
Blend margarine and sugars in a mixer
Mix in eggs, vanilla, and peanut butter adding ingredients one at a time until fully mixed in
Mix flour, baking soda, baking powder, and salt
Add flour mixture to mixer slowly until fulled mixed in
Stir in cereal and chocolate chips by hand
On an ungreased cookie sheet place 12 balls of dough, each approximately 1 inch in diameter
Bake 7-9 minutes
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Does anybody else use water displacement to measure things like peanut butter and crisco? If you need 1/2 cup of peanut butter, in a 1 cup glass measuring cup, put 1/2 cup of water and then put enough peanut butter in the measuring cup to fill the water to the 1 cup line. Then drain the water and add the peanut butter. It makes it way easier to scoop out.
Please let me know if you try these, I would love to hear what you think!
P.S. You thought I was kidding about this instructions thing, but Ben just had to inform me that I wouldn’t write “Hand-stir in cereal and chocolate chips”.
