These Peanut Butter Rice Krispie Cookies are everything you love about those gooey crispy treats with a peanut butter twist! Peanut butter and marshmallow just go together, so adding a little pop of crunch just makes these cookies the total package! Gooey, crispy, sweet and crunchy, these cookies really have it all!
Why You’ll Love…
You’ll love the perfect combination of chewy peanut butter cookies and the classic rice krispie treat! I love a dessert that’s easy to make but still gives off that dose of nostalgia we all love! These cookies are just as easy as the cereal treat recipe is, but with a few extra steps to make these cookies extra delicious! These cookies are great to bring to a picnic or summer BBQ! They’re easy to transport and are perfect to make the day ahead! The peanut butter in these cookies helps them stay extra chewy and delicious longer! Talk about a total crowd pleaser!
Types of Peanut Butter
When it comes to these Peanut Butter Krispie Treat Cookies, I like to use creamy peanut butter, as opposed to the chunky peanut butter options. Since the recipe calls for the peanut butter and butter to be mixed together, using creamy peanut butter helps everything mix together smoother!
If you are going to use a natural peanut butter or organic, be sure to make sure to remove any excess oil that may be floating on the top! That could add extra moisture to these cookies and through off the baking ratio!
You can substitute any of your favorite nut butters into this recipe, form almond butter to cashew butter, they should work deliciously in this recipe! If there’s an allergy or you just don’t like peanut butter, you can leave the peanut butter out entirely, try out this recipe for Rice Krispie Cookies!
Substitutions and Additions
These Peanut Butter Rice Krispie Treats are some of my favorite cookies to make because they are so easy! But I have a few options to really up these cookies:
Chocolate – peanut butter and chocolate goes together so perfectly! Feel free to add some dark chocolate chips to the cookie dough or add a drizzle of melted chocolate to the top! You could do semi-sweet or dark chocolate, but I would probably stay away from milk chocolate so it’s not overly sweet!
Chopped Peanuts – to add some extra crunch to these cookies, mix rice cereal and chopped peanuts before rolling the cookie dough in it! I love the added bit of salt the chopped peanuts add to this recipe!
If you want to try my Peanut Butter Rice Krispie Treat recipe, I have a recipe here to enjoy! They’re really easy to make and I love how you can really add any ingredient to them, like white chocolate chips or even peanut butter cups! The combination of the mini marshmallows and the crunch of the rice krispies is perfection!
Equipment Needed:
Baking Sheet – I like to use a large baking sheet to give these cookies plenty of room to spread out in the oven!
Cookie Scoop – depending the size of the cookie scoop, depends on how long the cookies will need to bake for! I like to use a medium cookie scoop for these cookies!
Parchment Paper – I use parchment paper with every cookie recipe to make sure the cookies don’t stick to the pan!
You can shop all my favorite tools here! This website uses Affiliate links which may earn commission at no extra cost to you. Each item is one I use or a similar item.
Ingredient List:
See Recipe Box for Full Details
Step by Step Instructions:
Step 1. In a large bowl, mix together peanut butter, butter, brown sugar and sugar. Add in egg and vanilla extract.
Step 2. Then add in dry ingredients to the peanut butter mixture.
Step 3: Flatten out cookie dough and add in marshmallow.
Step 4. Then roll in crispy rice cereal and place on a cookie sheet. Then bake cookies at 350 degrees for about 15 minutes.
Storage Instructions:
Store cookies in an airtight container at room temperature for about 3-4 days!
If you want to freeze this cookie dough, freeze the cookie dough balls on a piece of parchment paper first. Once fully frozen, place in an airtight freezer bag. When you’re ready to enjoy, let thaw at room temperature for about 30 minutes or in the refrigerator overnight, then bake according to the recipe directions!
Helpful Tips and Tricks
If you want to use mini marshmallows, just use about 2 or 3 mini marshmallows in the middle! You can also flatten out the cookie dough and then add a few marshmallows to the top!
I like to add a little pinch of sea salt or flaky salt to the top to really enhance the peanut butter flavor and balance out the sweetness!
Just one bite of this peanut butter rice krispie cookie and you’ll be in love! It’s an easy recipe to through together with classic rice krispies, smooth peanut butter, and a large gooey marshmallow in the middle! What could be better than that!?! This is the perfect cookie recipe to make on a weekend to enjoy throughout the week! In less than 30 minutes, you’ll have a delicious chewy cookies that you can’t get enough of!
Cheers!
-Holly Michelle
How to Make These Peanut Butter Rice Krispie Cookies
Equipment
- Baking Sheet
- Cookie Scoop
- Parchment Paper
Ingredients
- 1 stick Butter room temperature
- 1/2 cup Peanut Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 1/2 cup Rice Cereal
- 1 cup Large Marshmallows
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together butter, peanut butter, sugar, and brown sugar. Mix until everything is smooth and creamy.1 stick Butter room temperature, 1/2 cup Peanut Butter, 1/2 cup Sugar, 1/2 cup Brown Sugar packed
- Add in one egg and vanilla extract. Mix together.1 Egg, 1 teaspoon Vanilla Extract
- Then, add in flour and baking powder. On a low speed, mix all the dry ingredients to the dough.1 1/2 cups Flour, 1/2 teaspoon Baking Powder
- Use a medium cookie scoop to scoop out the cookie dough. Flatten out the dough into a disk and place one large marshmallow.1 cup Large Marshmallows
- Roll into a ball, covering the marshmallow completely. Then roll the cookie dough ball in rice cereal.1/2 cup Rice Cereal
- Place on a baking sheet about 3 inches apart and bake for about 12-14 minutes, the centers will still be slightly gooey.
- Let cool slightly, and enjoy!
