Peanut Butter Rice Krispies Cookies
PB SANDIES or Peanut Butter Rice Krispies Cookies are a delicious dessert recipe and an easy-to-make treat that's perfect for any occasion. Whether you're looking for a quick snack or a dessert to impress your guests, these Peanut Butter Rice Krispies Cookies are sure to be a hit. Plus, they're gluten-free, so everyone can enjoy them!
How To Make Peanut Butter Rice Krispies Cookies Dessert Recipe
Do you remember the early days of quarantine when toilet paper was scarce and yeast was worth its weight in gold? When the lines for the supermarket snaked around the corner and flour was nowhere to be found?
I wanted to develop a recipe for the folks who didn’t have access to industrial-size rolling bins of flour like I do. My grandmothers are real waste-not-want-not types, so I looked in my pantry of random half-boxes of things through their eyes, and it hit me. I don’t need “flour”…I can use anything that I can grind into a flour-like state and just substitute! (It’s how we riffed on a sugar cookie with freeze-dried corn to make Milk Bar’s corn cookies.)
Once I narrowed in on Rice Krispies as my “flour,” peanut butter was a natural flavor direction, and these salty-sweet babes were born. Spoiler alert-they’re also accidentally gluten-free!
Ingredients:
260g creamy peanut butter (1 cup)
225g light brown sugar (1 cup, packed)
113g unsalted butter, softened (1 stick, 8 T)
1 large egg
8g vanilla extract (2 tsp)
210g Rice Krispies, ground to a flour (2 cups, ground)
3g kosher salt (¾ tsp)
3g baking soda (½ tsp)
2g baking powder (½ tsp)
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the peanut butter, brown sugar, and butter on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, add the egg and vanilla, and beat until smooth, about 1 minute.
Add the Rice Krispies flour, salt, baking soda, and baking powder and paddle on low speed just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. Flatten the domed tops with your palm (it will be a bit sticky, don’t worry).
Bake at 350°F until golden, 10 to 12 minutes.
Let the cookies cool briefly on the pans, then transfer cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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