Peanut Butter Chocolate Chip Krispie Cookies

Yeah, say that 5 times fast. Peanut butter cookie base + chocolate chips + rice krispies = my new cookie obsession. I am a big texture person. I didn’t want a chewy creamy cookie. I wanted a soft-ish cookie with a crisp bite and personality. But without actual chunks of peanuts because that’s too predictable. Also, I convinced myself a long time ago that if any amount of oatmeal or cereal went into baked goods then they count as breakfast. Totally right, right?

So here’s the last thing you need to know about these cookies before you scroll down… there will come a point where you have to get down and dirty and mix the dough with your hands. JUST. GET. IN. IT. You don’t have to roll it out or refrigerate it or any of those complicated steps. Just pretend you’re mushing play-doh in a bowl and mix in all the things ok? It will be worth it!

(PS If you are allergic to peanuts, I haven’t tried it but a Creamy Sunbutter would be worth a try!)

Peanut Butter Chocolate Chip Krispie Cookies

Print Recipe
Serves: 24 cookies Cooking Time: 12 min


  • 1/2 cup Unsalted Butter (1 stick), Room Temperature
  • 1 cup Brown Sugar*
  • 1/2 cup Peanut Butter, creamy smooth texture (I used Wild Harvest Organic, classic Skippy or Jif would work well)
  • 1 Egg, lightly beaten
  • 1 1/2 tsp Vanilla Extract
  • 1 1/4 cups All Purpose Flour, spooned into measure cup and leveled off
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 cup Chocolate Chips, I recommend using a good quality semi sweet chocolate
  • 3/4 cup Rice Krispies (puffed rice cereal)



Preheat Oven to 350°


In a large bowl using a hand mixer, blend Brown Sugar, Butter & Peanut Butter on low/medium speed until fully combined. Use a rubber or silicone spatula to scrape down the side of the bowl. If the mixture clumps up inside the beater "cage", turn off the beater and use the spatula to push out the clumped butter, then continue to beat together.


Add Egg and Vanilla Extract. Beat on medium speed until fully combined.


In a Medium bowl combine Flour, Salt, Baking Soda and Baking Powder. Mix to combine by hand using a wire whisk or fork.


Add Flour mixture to the Butter Sugar mixture in 2-3 parts, beating on low speed to combine after each part. Use a rubber or silicone spatula to scrape down the sides of the bowl. This will form a thick cookie batter.


Add Chocolate Chips & Rice Krispies. Fold in using your hands, incorporating the chocolate chips and krispies evenly throughout the dough.


Scoop by heaping tablespoonfuls and roll between your hands to form a golfball size ball. Press gently by hand to make a thick disk, do not flatten too much or too thin, just a slight press down on each side. Place cookies on a parchment paper lined cookie sheet, spaced 2 inches apart on all sides to allow room to cook & expand. As you get to the end of the dough, it might get crumbly. Just press together in your hands and roll, the warmth of your hands will make it more malleable and it will hold together.


Bake 12 minutes per batch, allow to cool 5-10 minutes on baking sheet then transfer to wire rack to cool completely. (Bake time can vary from 10-14 minutes depending on the cookie size)


*To make your own Brown Sugar, combine 1 cup white granulated sugar with about 1 tbsp of molasses and blend with a fork, crushing and separating all lumps until sugar is brown. *I recommend using good quality vanilla extract. For all of my baking I use Nielson-Massey Madagascar Bourbon Pure Vanilla Extract.

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