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Ingredients
| unsalted butter: 1/2 cup (at room temperature) |
| granulated sugar: 1/4 cup |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| eggs: 1 (large) |
| smooth peanut butter: 3/4 cup |
| pure vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 cup |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| Rice Krispies: 2 cups |
| peanuts: 1/2 cup |
| strawberry jam: 1/2 cup (optional) |
Peanut Butter Crunch Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Heat oven to 375 degrees (F).
- Using an electric mixer set on high speed, cream the butter and sugars in a large bowl.
- Lower to medium speed and add the egg, peanut butter, and vanilla.
- Sift together the flour, baking soda, and salt.
- Add to the butter mixture on low speed.
- Beat until incorporated.
- Fold in the rice cereal and peanuts.
- Form the dough into approximately 1 1/2-inch balls.
- Place on parchment-or foil-lined baking sheets, 2 inches apart.
- Gently press the cookies with the back of a fork to create classic hatch marks.
- Use your thumb to create a shallow well in the center of each cookie and fill with a spoonful of jam, if desired.
- Bake until golden brown, about 12 minutes.
- Let cool on sheets for 5 minutes, then transfer to wire racks.