Hey there, fellow cookie monsters! I'm Amelia, and if you're like me, you're always on the lookout for the perfect cookie recipe. I recently stumbled across the most amazing recipe that combines two of my all-time favorite treats: peanut butter cookies and Rice Krispies treats! Sounds weird, right? But trust me, it's pure magic. Picture this: the rich, nutty flavor of peanut butter cookies, combined with the delightful crunch of Rice Krispies. It's a match made in dessert heaven! This isn't your grandma's peanut butter cookie recipe; it's a fun, unexpected twist that's sure to be a hit with everyone—even those who claim to not like peanut butter.
This recipe is super easy to follow, even if you're a beginner baker. Plus, it's incredibly versatile. You can totally customize it to your liking. Want to add chocolate chips? Go for it! Feeling adventurous? Toss in some chopped nuts or dried fruit. The possibilities are endless! So, grab your apron, gather your ingredients, and let's get baking! Oh, and one more thing – I've included some troubleshooting tips below, just in case anything goes wrong.
Required Equipments
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Wire rack
Peanut-Butter-Cookies-with-Rice-Krispies-Treats
These Peanut Butter Cookies with Rice Krispies Treats are the perfect combination of creamy, nutty, and crunchy. They're easy to make and even easier to devour!
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 10 minutes
Cook Time: 8 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
- In a large mixing bowl, cream together 1 cup (2 sticks) of softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Don't skimp on the mixing—it really makes a difference!
- Beat in 2 large eggs one at a time. Then, add 1 teaspoon of vanilla extract. Mmm, vanilla!
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This ensures everything's evenly distributed and no one gets a salt bomb of a cookie.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! We want tender cookies, not tough ones.
- Stir in 1 cup of creamy peanut butter. Make sure it's well incorporated throughout the dough – there should be no large peanut butter globs!
- Add 3 cups of crushed Rice Krispies cereal and mix gently, again, making sure not to overmix. We don't want to pulverize our lovely crispy cereal!
- Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheet. This gives them room to spread out as they bake.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as ovens can vary. It's better to underbake than overbake!
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience, young padawan!
📝 Notes
- Make sure your butter is softened but not melted. Room temperature is ideal.
- If your dough seems too dry, add 1-2 tablespoons of milk at a time until it reaches the desired consistency.
- Don't overbake the cookies or they will be dry and hard.
- Let the cookies cool completely before storing them to prevent them from becoming soggy.
- Store them in an airtight container at room temperature for up to 3 days
🍎 Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 20 mg
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