Wednesday, September 5, 2012

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Chocolate Peanut Butter Rice Krispies Cookies


Let's go ahead and address the elephant in the room: These cookies are hideous. They're too dark to be peanut butter, too light to be chocolate. Not quite the texture of oatmeal cookies, but not completely smooth. 

I wouldn't take one off the dessert table, either.

That'd be a big mistake. I served these ugly ducklings at a recent get-together, and the crowd was, understandably, skeptical. But then someone bit into one, and declared, "Now that's a good cookie." Everyone dug in. And everyone was smitten. I declare victory.

I took a dependable oatmeal peanut butter cookie recipe, and swapped in melted Reese's Peanut Butter Cups for the peanut butter. Then, I added Rice Krispies cereal along with the oatmeal. The final result: a delightfully chewy cookie, with just enough peanut butter-chocolate flavor to tempt your taste buds into eating another.

Chocolate Peanut Butter Rice Krispies Cookies

What you need
½ cup shortening
½ cup butter, softened
1 cup brown sugar, packed
¾ cup white sugar
1 cup Reese's Peanut Butter cups, melted
2 eggs
1 ½ cups flour
2 tsp baking soda
1 tsp salt
½ cup instant oats  
¾ cup Rice Krispies cereal 
Almonds (optional)

Put it all together
  1. Preheat the oven to 350°F. 
  2. Chop up the Reese's Peanut Butter Cups, and melt in a microwave-safe bowl.
  3. Cream together shortening, butter, brown sugar, white sugar, and melted Reese's Cups. Beat in the eggs one a time, until well combined, then add the flour, baking soda, and salt, until well combined.
  4. Gently fold in the oats and Rice Krispies cereal.
  5. Roll dough into 1" balls, and place 2 inches apart on parchment-lined baking sheets. Bake for 11 minutes in the pre-heated oven. While the cookies are still hot, press an almond into the center of each, if desired. 
You may also enjoy...
Cadbury Egg Fudge Cookies
Triple Chocolate Peanut Butter Bars
Peanut Butter & Co. Elvis Whoopie Pies


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