Crunchy Peanut Cookies With Rice Krispies Coating Recipes

NUTTY RICE KRISPIE COOKIES

Steps:

• In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.

PEANUT BUTTER RICE KRISPIE COOKIES

Steps:

• Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper
• Add sugar and syrup in a saucepan over medium heat. Stirring often, bring to a low boil and cook for one minute.
• Remove from heat and add the vanilla and peanut butter. Stir until peanut butter is melted and the mixture is smooth.
• Stir in the cereal and mix until all of the cereal are coated with the mixture and everything is well combined.
• Drop spoonfuls of the mixture onto the prepared baking sheets. Allow to cool for about 1 hour or until the cookies have firmed up. The cookies will continue to firm up more the longer they cool. Enjoy!
• Sprinkle with salt if desired
• Store in an airtight container on the countertop for 1 week.

CRUNCHY PEANUT COOKIES (WITH RICE KRISPIES COATING!)

Steps:

• Heat the oven to 190C (375F, Gas Mark 5) and lightly oil two baking trays.
• In a mixing bowl, beat the butter and sugar until creamy.
• Add the egg a little at a time, beating after each addition to stop the mixture from getting lumpy.
• Add the peanut butter and beat until well-mixed.
• Sift the flour and baking powder over the mixture. Stir everything together.
• Pour the puffed rice cereal into a bowl. Scoop up a heaped teaspoon of the mixture and shape it into a ball with your hands. Put it on top of the cereal.
• Roll the ball in the cereal to completely cover it in rice cereal; press gently and slightly flatten the balls. Continue to make balls with all the rest of the dough, placing them on the baking tray as you go.
• Bake the cookies for 18-20 minutes. Leave them to cool for five minutes. Then use a spatula to move them to a wire rack to cool completely.

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES

Steps:

• Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
• Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

NO BAKE PEANUT BUTTER KISS COOKIES RECIPE

Steps:

• In a medium saucepan mix together corn syrup and brown sugar over medium heat, stirring constantly until it comes to a full boil.
• Then remove from heat and stir in peanut butter and vanilla.
• Have the cereal in a big mixing bowl and add the peanut butter mixture to the cereal. Stir until well coated.
• Drop by 1 ½ inch balls onto a cookie sheet lined with waxed paper or parchment paper.
• Push a chocolate kiss into the center of each cookie ball and form the cookie around the base of the kiss.
• Let cool for a few minutes so they can set up.
• Store in an airtight container.