These peanut butter cookies are soft and chewy in the center, with chopped chocolate peanut butter cups melting into every bite and a light crunch from crispy rice cereal. They are an easy bake for an afternoon snack, a lunchbox treat, or a dessert after dinner.
Why You’ll Love This Recipe
- Simple pantry ingredients and one bowl for the dough.
- Chewy centers with a crisp, lightly crunchy texture from the rice cereal.
- Chocolate peanut butter cups add a rich, melty contrast in every cookie.
- Easy to scoop, shape, and share with family or friends.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (190 g) creamy peanut butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 teaspoon (2 g) baking soda
- 1/4 teaspoon (1.5 g) fine salt
- 1 cup (about 30 g) crispy rice cereal
- 1 cup (about 150 g) chopped chocolate peanut butter cups, or about 10 mini peanut butter cups, chopped
Ingredient Notes
Creamy peanut butter gives the cookies their classic flavor and a soft texture. Avoid natural peanut butter with a loose, oily texture, since it can make the dough too soft. The crispy rice cereal adds lightness and crunch, and the chopped peanut butter cups create pockets of chocolate and peanut flavor.
Equipment You’ll Need
- Large mixing bowl and hand mixer or stand mixer
- Rimmed baking sheets lined with parchment paper
- Cookie scoop or tablespoon
- Cooling rack
How to Make Peanut Butter Cookies with Chocolate Peanut Butter Cups
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar for about 2 minutes until smooth and fluffy. The mixture should look creamy with no large lumps of butter.
- Beat in the egg and vanilla until fully combined, about 30 seconds.
- In a separate bowl, whisk the flour, baking soda, and salt. Add the dry mixture to the wet ingredients and mix on low speed or stir by hand just until the dough comes together.
- Fold in the crispy rice cereal and chopped peanut butter cups with a spatula. The dough should be thick and scoopable.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Gently press each ball down slightly with your palm.
- Bake for about 9 to 11 minutes, until the edges are set and golden and the centers look just slightly soft. Baking times vary by oven, so start checking at 8 minutes.
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a cooling rack. They will firm up as they cool.
Pro Tips for the Best Results
- Let the butter soften to room temperature, not melted, so the dough holds its shape.
- Chop the peanut butter cups into small pieces so they distribute evenly and do not leave large melted pools.
- Keep the rice cereal from getting crushed by folding it in gently at the end.
- Chill the dough for 30 minutes if it feels too soft to scoop.
- Use a cookie scoop for uniform cookies that bake at the same rate.
Common Mistakes to Avoid
- Overbaking: Pull the cookies when the edges are golden and the centers still look soft. They firm up as they cool.
- Using runny peanut butter: Oily or natural-style peanut butter can make the dough spread too much.
- Crushing the rice cereal: Fold it in gently to keep the crisp texture.
Variations and Substitutions
- Use chocolate chips or chopped chocolate bars in place of the peanut butter cups.
- Swap the crispy rice cereal for crushed cornflakes for a similar crunch.
- Use a mix of semi-sweet and milk chocolate pieces for a sweeter cookie.
Serving Suggestions
Serve these cookies warm or at room temperature with a cold glass of milk. They also pair well with coffee or hot chocolate for an afternoon treat.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies or the scooped dough in a sealed container for up to 2 months. To refresh a cookie, warm it in a microwave for about 5 to 10 seconds.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 2 days, or scoop it and freeze the balls before baking.
Why did my cookies spread too much?
The butter may have been too soft or the peanut butter may have been too oily. Chill the dough for 30 minutes and use creamy, stabilized peanut butter.
Can I use a different peanut butter?
Creamy peanut butter works best. Crunchy peanut butter can work, but the texture will be a bit more rustic.
How do I know when the cookies are done?
Look for set, golden edges and centers that look just barely soft. They will continue to firm up as they cool.
Tell us in the comments: what is your favorite cookie addition?
