Peanut Butter Krispies Cookies From 1972 still the world’s best peanut butter cookie

Peanut Butter Krispies Cookies. These are the lightest and tastiest peanut butter cookie that you ever tasted. I first made these in 1972 and they are still the world’s lightest peanut butter cookie.
Ingredients

1/2 cup unsalted butter, soft

1/2 cup sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg room temperature

1 1/4 tsp vanilla

1/4 tsp salt

1/2 tsp baking soda

1 cup flour

1 1/4 cup Rice Krispie cereal

Instructions

Preheat oven to 350. Line cookie sheets with parchment or foil.

Cream butter and sugar together until fluffy. Beat in peanut butter, egg, and vanilla until very creamy.

In a separate bowl combine four, salt, and soda. Then slowly beat in to the wet ingredients. Gently stir in rice krispies. Let dough chill for 1 hr. DO NOT SKIP THIS STEP

Roll into balls and place on cookie sheets. Bake for 9-11 minutes or until bottoms start to slightly brown. Let cool for several minutes before transferring to a cooling rack.
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Hi there, it’s Angela Critters. Well, join me in the kitchen today. We’re going to make delicious peanut butter rice krispie cookies. They are the lightest cookie you’ve ever tasted for a peanut butter cookie. So, we’ve got starting off, we’ve got half of a cup of softened butter. I have half of a cup of peanut butter, half of a cup of white sugar, half of a cup of brown, light brown sugar. Now, I’ve got a whole cup of allpurpose flour. We’ve got some vanilla, 1 and a/4 teaspoons. I’ve got a/4 of a teaspoon salt. I’ve got a half of a teaspoon of baking soda. And then we’ve got one room temperature egg I’m going to beat up. And then we’re going to use 1 and 1/4 cups of Rice Krispies in our peanut butter cookies. And it’s delicious. And I’ve got I think I told you about the vanilla. So, let’s get started. All right. So, we’re going to cream our butter and sugar first. I’ve got my half of a cup of butter softened. And I went ahead and cut it into little pieces. It goes together better that way. See how I’ve got them each in like a little pat of butter. So, in goes my half of a cup of brown sugar packed firm. Half a cup of granulated white. And we’re going to mix that together and make it real creamy and fluffy with our butter. We’re getting our sugar really creamed well. And we beat it until it’s fluffy. Not just creamed. We want it to look rather fluffy. All right, we’ve got fluffy sugar and butter. We’re going to put in our half a cup of creamy gif. And this is definitely a creamy peanut butter cookie. I’ve never tried it with crunchy, but I don’t think it would be good because you’ve already got the crunch of the Rice Krispie cereal. All right, so there goes our peanut butter. Okay, we’re going to put in my beaten egg at room temperature one. And now we’ve got the vanilla, which was 1 and 1/4 teaspoon of Watkins. I always use Watkins. I buy it when it’s on sale. We’re going to let that cream together. Stop it one time. We’re going to push the sides of the peanut butter down to get it blended. Cuz you can see how it’s just plain peanut butter up at the sides. And we want to get that sugar and egg and everything mixed in. [Laughter] So, here we go again. It’s gotten real fluffy. So, we’re going to push that out of the way for a second. And we’ve got one cup of allpurpose. This is allpurpose flour, not any with salt. I’ve got one cup There we go. And then we’re going to put in our salt, which was 1/4 of a teaspoon of salt. And then we’re putting in the baking soda, which I believe was also a/4 of a teaspoon. Let me check my recipe. No, this is 1/2 of a teaspoon. [Applause] And we’re going to mix that and gradually start adding it to our peanut butter mixture. Then we’re going to fold the Rice Krispies in by hand after we get the flour mixed in. These are so good and so easy. If you’ve never had peanut butter cookies with Rice Krispies in them, you’re in for a real treat. Okay, so let’s start with some flour. Don’t put it all in at once. You don’t want to overwhelm your batter. So you just put a little bit in at a time and you get it worked and then you add a little bit more. I’m adding just a little bit at a time so it won’t get too dried out as well. As soon as it’s mixed, I add the rest. Okay, about done. Push the sides down one time with the flower also. That’s a trick you should do every time you’re baking. At least once, stop the process and push down your sides and you bring up anything from the bottom that may be stuck down there, like a little blob of flour. This is just about mixed up. Takes me longer to do it when I’m telling someone than if I’m just doing it by myself. You could have already knocked these out if you were doing them at home. [Music] [Applause] And we’re just going to use a spatula and we’re going to fold in our Rice Krispies. [Applause] One and a/4 cups of Rice Krispies. And I’m not using the store brand, excuse me, the real catalog brand. I’m using the Aldi. Since this is a cookie, it doesn’t really matter. There’s really no taste to a Rice Krispie. It’s the crunch that gives these such a good flavor. And the Rice Krispies like put some air in these cookies. It just makes them so good. And don’t lose any of your batter. Let’s get it all off. Food’s too expensive these days to let any of it go to waste. This is one of the best cookie batters I make. I could just sit here and lick the raw peanut butter, but instead I’m going to fold in with a spatula gently my Rice Krispies. And like I said, it’s one and a/4 cup. And the same thing with them. You just add a little bit at a time. You don’t want to overwhelm your food. I make a real good cheese cracker, too, with Rice Krispies that I just love. I first got this recipe in the 70s from a place where I worked. We always made real good food there and I learned to make some real good cookies. So, I think I’ve been making these since about 1972 or three. And here go the rest of the Rice Krispie. You can also add some chocolate chips if you want to. Optional, of course. Okay. So, now I’m going to scrape my sides. And I’m going to cover it and put it in the refrigerator. Let it chill for 1 hour. You know how hard it is to work with peanut butter dough. So, we’re going to let it get it chilled and then I roll it into little balls and we cook the little balls. I’ll be back. When I opened up the refrigerator, you would not have believed how good that batter smelled. The whole refrigerator smelled like peanut butter. So, I’m rolling it into the little balls. They’re not actually that small. You like a good size cookie for these. Well, I do. I like a big peanut butter cookie. And these are going to cook 9 to 11 minutes. And we’re going to check them at 8 minutes and see if they’re lightly browned on the bottom. Cuz as soon as they’re lightly browned, they’re ready. And they don’t have to all be the same size. I’m going to keep an eye on them. Couple of these are on the edges are a little bit smaller, so I’ll grab them off quicker. So, they’re going in at 350. Put your dough back in the refrigerator if you’re going to use the same pan. I’m using the same pan as my favorite cookie pan. So, mine’s going back in to stay chilled. Don’t they look great? [Music] Got to let them cool. They are filming lighter than they are. They’re almost a butterscotch color. They’ve got to go back in. They’re not quite ready. I got them out at 9 minutes. That was too soon. They sure do look good, don’t they? So, as always, I’ll put the exact directions in the description. And I did tell you, you know, was what the ingredients were. These are so good and so easy. And I think you’ll love the addition of Rice Krispies to peanut butter cookies. Thanks so much for watching. Bye-bye.