Recipe by smns65
Get a glass of cold milk and get ready to enjoy quite possibly the most wonderful cookie out there. Cooking time is for just one tray of cookies. Naturally total cooking time will depend upon how many trays of cookies you end up with and how many you can fit in your oven at one time. Note: Special thanks goes to the reviewer who suggested to mix the chocolate chips in before mixing in the flour. The directions have been updated.
- 4 1⁄2 cups kellogg's rice krispies cereal (95-100 grams)
- 1 3⁄4 cups all-purpose flour (219 g)
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 1 cup peanut butter (256 g)
- 1 cup sugar (205 g)
- 1 cup light brown sugar (230 g)
- 2 eggs
- 1 teaspoon vanilla extract
- 11 1⁄2 ounces milk chocolate chips
Directions See How It's Made
- Preheat oven to 350°.
- Process Rice Krispies in a food processor until they are reduced to dust.
- Measure out 1 cup of the pulverized Rice Krispies and combine it with the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter, peanut butter, sugar, and brown sugar until well combined.
- Stir in the eggs and vanilla.
- Stir in the chocolate chips.
- Stir in the dry ingredients until well blended.
- Drop heaping tablespoonsful of dough on to ungreased cookie sheets. I use a 1 1/2 tablespoon size cookie scoop but I don't level it off.
- Press down on the cookies to flatten them slightly. If you don't do this step the balls of cookie dough will maintain their shape and won't bake right.
- Bake cookies 12 to 14 minutes or until done.
- If you want you can leave out the chocolate chips and make just plain peanut butter cookies. In this case, take a fork and press down on the mounds of cookie dough before baking them to make the familiar crisscross pattern that's common to peanut butter cookies. Baking time will be the same. Yield will be about 42 cookies.