Cookies, peanut butter, recipes

Peanut Butter Chocolate Chip Rice Crispy Cookies

posted on March 11, 2013 by Bianca Garcia

One morning, I woke up and the first thought that came to mind was: I want to bake peanut butter cookies.

So bake I did. I pushed the rest of my to-do’s a couple of hours back and proceeded straight to my kitchen (approximately seven steps from my bed) to bake what turned out to be…

The best peanut butter chocolate chip cookies I’ve ever had.

Now, don’t think I take those words lightly.

I’ve made quite a few batches of peanut butter cookies in this lifetime already. But I remember reading Avery Cooks’ post on her version of the best peanut butter cookies, and I thought, I could also just tweak my tried and tested peanut butter cookie recipe and add two things that make cookies taste incredible: dark chocolate chips and rice crispies.

You read that right: rice crispy cereal. The first time I added rice crispies to cookies, I made White Chocolate Corn Cookies that were so good, I put them on top of my holiday baking list (again, no easy feat since I go a little overboard with baking during the holidays).

The rice crispies give a nice touch of pop and crackle to the subtly orange-flavored peanut butter cookies with dark chocolate chips. Orange and dark chocolate really go together very well.  The orange flavor was imparted by fresh orange zest, my latest baking ingredient pet.

I also made sure to use commercial peanut butter: good ole Skippy. Not the fancy, healthy, grind-your-own peanut butter. I find that using organic (and expensive) peanut butter results in chalkier cookies, especially in flourless cookies.  Yes, these cookies are made without any flour.

Instead, these cookies are chock full of peanut butter, eggs, and rice crispies. They’re practically breakfast. They are super easy to make, too. I didn’t use a mixer, just a big mixing bowl and a fork to stir everything together. There’s no chilling time required, no flour, no butter, no hassle.

And did I mention that these were the best peanut butter chocolate chip cookies I’ve ever had?

Sweet, dense, with dark chocolate chips strewn throughout, some chewiness and crunch from the rice crispies baked in the batter, and a hint of the sophisticated flavors of orange zest. Peanut butter chocolate chip rice crispy cookies.

Another mouthful of words stuffed in one recipe title, another mouthful of cookies stuffed in my mouth.

Peanut Butter Chocolate Chip Rice Crispy Cookies

Ingredients

2 cups creamy peanut butter
1 cup light brown sugar
1/4 cup white sugar
2 eggs
1 tablespoon vanilla extract
1 tablespoon orange zest
1 cup dark chocolate chips
1 cup rice crispies

Directions

  1. Preheat the oven to 350 degrees F.
  2. Combine all the ingredients, except chocolate chips and rice crispies, in a big mixing bowl. Mix by hand, then fold in chocolate chip and rice crispies.  Using a standard cookie scoop (a generous 1 tablespoon of dough, or approximately 2 inches), portion out the dough and place evenly on a cookie sheet lined with parchment paper.
  3. Flatten the top of each cookie gently. Bake for 8-10 minutes, flipping the pans halfway. Let the cookies cool and enjoy!
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Moral of the story: when you wake up wanting to bake cookies, you go and bake cookies.

posted in Cookies, peanut butter, recipes
41 comments »
   

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41 Responses to “Peanut Butter Chocolate Chip Rice Crispy Cookies”

  1. #
    1
    Parita @ myinnershakti posted March 11, 2013 at 8:36 am

    YUM! PB + chocolate is probably my favorite flavor combination. I have yet to make flourless cookies – you may have just convinced me to change that! :)

    • Bianca Garcia replied March 11th, 2013 at 12:10 pm

      Yes, it is so easy and makes for a heartier cookie! Let me know if you end up making these :)

  2. #
    2
    christina posted March 11, 2013 at 9:37 am

    oooh ooh ooooh! i love the addition of crispies…the melted chocolate is making my mouth water.

  3. #
    3
    Megan posted March 11, 2013 at 10:29 am

    Ummmmmm whoa. I’m obsessed with anything that has peanut butter in it. These look out of this world! And the addition of Rice Krispies — yessss. A must make!

  4. #
    4
    Emily @ A Cambridge Story posted March 11, 2013 at 11:29 am

    Excellent idea to add those Rice Krispies! Must add great texture and crunch!

    • Bianca Garcia replied March 11th, 2013 at 12:10 pm

      I’ve been obsessed with adding Rice Krispies to cookies lately – so good!

  5. #
    5
    Erica @ In and Around Town posted March 11, 2013 at 11:47 am

    Love all of these textures and flavors combined into one cookie! Definitely not your traditional cookie!

  6. #
    6
    Meghan @ After the Ivy League posted March 11, 2013 at 12:08 pm

    Definite pin-worthy recipe! I gotta make these, love that they’re flour-free and gluten-free too!

    • Bianca Garcia replied March 11th, 2013 at 12:12 pm

      Thanks, Meghan! I just want to make it clear that the rice crispies I used (original Kellogg’s) are not gluten-free, but I know that there are a lot of gluten-free rice crispies out there!

  7. #
    7
    Shannon posted March 11, 2013 at 12:20 pm

    now i’m craving cookies!!! YUM.

  8. #
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    Ashley posted March 11, 2013 at 1:32 pm

    Love the Rice Krispies!!! Such a brilliant idea! I’ll definitely have to try these.

  9. #
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    Sues posted March 11, 2013 at 2:08 pm

    I’ve never thought to add Rice Krispies to cookies, but can totally see how that would be an awesome idea! I’ve been adding toasted oats to mine and obsessed!

  10. #
    10
    Erica posted March 11, 2013 at 2:42 pm

    Those cookies look amazing!Rice Krispies is a wonderful addition…Would love to try thi recipe!

  11. #
    11
    Elina posted March 11, 2013 at 3:18 pm

    I know what I’m making this afternoon!! :)

  12. #
    12
    Heather posted March 11, 2013 at 5:15 pm

    Yum! Those look so good, I might have to go make them when I get home :-)

  13. #
    13
    Natalie posted March 11, 2013 at 7:24 pm

    They look crispy and delicious! I love finding a really good cookie recipe.

  14. #
    14
    Meghan posted March 11, 2013 at 7:35 pm

    I love all of the chips in there. . . yum!

  15. #
    15
    CCU posted March 11, 2013 at 9:26 pm

    What brilliant looking cookies my friend, love it :D

    Cheers
    Choc Chip Uru

  16. #
    16
    Adri {Food-N-Thought} posted March 12, 2013 at 12:36 pm

    OMG! I wanna bake cookies now! These cookies. So making these tonight and hoping they make it to breakfast tomorrow.

  17. #
    17
    val posted March 12, 2013 at 9:39 pm

    All I need is a glass of milk and a plate full of these and I’m in heaven.

  18. #
    18
    Lauren posted March 13, 2013 at 9:44 am

    OMG these cookies look delicious! Can’t wait to try the recipe! :)

  19. #
    19
    Georgia @ The Comfort of Cooking posted March 13, 2013 at 10:28 am

    I love a cookie with a bit of crunch and these look incredible, Bianca!

  20. #
    20
    Rosa posted March 13, 2013 at 3:53 pm

    Those cookies look irresistible! I bet they taste terrific.

    Cheers,

    Rosa

  21. #
    21
    dan posted March 13, 2013 at 5:53 pm

    totally practically breakfast. just add some bacon.

  22. #
    22
    The Squishy Monster posted March 14, 2013 at 2:02 pm

    I’m loving the crispy component to these…what a nice surprise!

  23. #
    23
    Monica posted March 14, 2013 at 7:24 pm

    I’ve seriously got to try rice krispies in a cookie! I somehow always figure it would break apart and you’d lose the crunch once baked into the cookies. These look and sound amazing; I was really surprised that there was no flour in them at all.

  24. #
    24
    Sacha posted March 14, 2013 at 8:52 pm

    Too funny – for the past few weekends, I’ve been craving peanut butter cookies, and I keep pushing the craving away. I need to make peanut butter cookies NOW. Thanks for the nudge!

  25. #
    25
    Jenny @ BAKE posted March 15, 2013 at 9:42 am

    These cookies look so good! I love the sound of rice crispies in the mix

  26. #
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    Joanne posted March 15, 2013 at 10:32 am

    I am LOVING the crunch factor here! ANd these are so thick and chewy…definitely cookie perfection.

  27. #
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    Taryn posted March 15, 2013 at 2:28 pm

    These just look and sound so completely ridiculously good. I love the addition of rice crispies, I’m not used to seeing them anywhere but in rice crispy treats!

    • Bianca Garcia replied March 15th, 2013 at 4:54 pm

      Thanks! After I experimented with adding rice crispies last year, I’m tempted to do it with every cookie! haha

  28. #
    28
    Honey What's Cooking posted March 16, 2013 at 12:00 am

    Bookmarking this Bianca.. looks delicious and the best part is NO BUTTER or OIL! I don’t mind all the fat coming from PB. Eggs don’t count. :-) Gorgeous photos.

  29. #
    29
    grace posted March 16, 2013 at 11:57 am

    usually, my first thought is something along the lines of ‘i don’t want to get up.’ good for you–the cookies look amazing!

  30. #
    30
    Rhonda posted March 17, 2013 at 12:10 pm

    I love when cookies are still a little chewy in the middle, these look perfect.

  31. #
    31
    BakingMeHungry posted March 21, 2013 at 1:20 am

    Looks so good Bianca. Love crispies, pb and chocolate. The trifecta.

  32. #
    32
    maria @ cocoabliss posted March 21, 2013 at 8:31 pm

    These look amazing! What a creative idea to put rice crispies I’m cookies

  33. #
    33
    Kammie @ Sensual Appeal posted April 3, 2013 at 7:58 pm

    Oh my gosh, amazing recipe. Totally pinned and I’m SO making these soon! :) Thank you!

  34. #
    34
    val posted October 22, 2013 at 3:14 pm

    All I need is a big glass of milk and these cookies.

  35. #
    35
    Maureen | Orgasmic Chef posted November 26, 2013 at 6:06 pm

    I’m so in love with these cookies. They’ve got ALL the good bits I love!

  36. #
    36
    Ana posted August 29, 2015 at 1:40 am

    Hy! I want to make this recipe but I can’t find rice crispies in my country. Can I substitute it with something else? Like corn flakes or any other kind of cereal?

  37. #
    37
    Helen Jose posted October 31, 2015 at 7:31 pm

    How come not flour. The flavor was wonderful but they fell apart?

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