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
- Preheat the oven to 350°F.
- Chop up the Reese's Peanut Butter Cups, and melt in a microwave-safe bowl.
- 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.
- Gently fold in the oats and Rice Krispies cereal.
- 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.
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