Let me show you how to make this best peanut butter cookies recipe that turns out soft but also crispy. The little trick is stirring Rice Krispies into the dough, which adds a gentle crunch and keeps the texture really fun. If you have never tried peanut butter cookies with Rice Krispies before, you are in for a treat.
If you love classic peanut butter cookies but want a little extra texture, this is the one. How can you not?! 🙂
Check out the video below to see how I make these peanut butter cookies with Rice Krispies. That crunchy little bite is so satisfying. If you watch, please hit like and subscribe to my YouTube channel for more cozy cookie recipes and easy bakes.
Why you’ll love this peanut butter cookies recipe
It’s cozy and familiar, like an old-fashioned peanut butter cookies recipe… but the Rice Krispies add that fun, light crisp without changing the flavor you love.
It’s also a very practical cookie. Simple pantry ingredients, no fancy ingredients, and a hand mixer or stand mixer make it quick.
Top Tip: Do the “one test cookie” trick after chilling. Bake 1 cookie first, then decide if the rest needs 20 to 30 more minutes in the fridge for thicker cookies. It’s a tiny step that saves an entire batch.
Texture + flavor of these crispy peanut butter cookies
The flavor is classic peanut butter cookie goodness… sweet, buttery, peanutty, with warm vanilla and just enough salt to keep everything balanced.
This is the best peanut butter cookies recipe with Rice Krispies when you want that old school flavor, but a lighter bite.
In my opinion, the cereal is the sweet spot; it adds crunch without adding more flour (and more flour can make cookies dry). Let’s be honest… nobody wants a dry peanut butter cookie.
Texture-wise, these are soft but crispy. The centers stay tender, the edges get lightly crisp, and the Rice Krispies give a gentle crunch that feels airy, not hard.
Note: If you’re using natural peanut butter that separates, like the oil in the top, stir it very well until smooth. If it’s oily, the dough can spread more.
Peanut butter Rice Krispies cookies ingredients
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1/2 cup (128 g) creamy/smooth peanut butter
- 1 large egg, room temperature
- 1 1/4 teaspoons (6 ml) vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/4 teaspoon (about 1.5 g) salt
- 1/2 teaspoon (about 2.5 g) baking soda
- 1 1/4 cups (about 35 g, varies by brand) Rice Krispies cereal
Optional swaps (simple, realistic)
- Crunchy peanut butter works, but creamy keeps the Rice Krispies crunch more noticeable.
- Add up to 1/2 cup of chocolate chips if you want them sweeter.
- Add 2 to 3 tablespoons chopped peanuts for extra crunch without changing the dough much.
Equipment you’ll need
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop (optional, but sooo helpful)
- Cooling rack (optional)
Instructions (for this recipe)
Step 1: Cream butter + sugars
Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Beat until creamy and lighter in color, about 2 to 3 minutes. Scrape the bowl once so everything blends evenly.
Step 2: Mix in peanut butter
Add the peanut butter and mix until smooth and fully combined.
Step 3: Add egg + vanilla
Add the egg and mix just until incorporated. Add the vanilla extract and mix for a few seconds more, just until blended.
Top Tip: If you want thicker cookies and more even baking, scoop the dough into balls before chilling. Chill the dough balls on parchment, then bake straight from the fridge so they spread less.
Step 4: Add dry ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Add to the wet mixture and mix on low just until the flour disappears. Stop as soon as it comes together.
Step 5: Fold in Rice Krispies gently
Add the Rice Krispies in two additions and fold gently with a spatula until evenly distributed. Keep it gentle so you don’t crush the cereal.
Step 6: Chill
Cover and refrigerate for 1 hour. The dough should feel thicker and less sticky.
Did You Know: Peanut butter dough warms quickly and tends to spread fast because it’s high in fat. Chilling gives the cookies time to set before they flatten too much.
Step 7: Bake
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place dough balls about 2 inches apart. Bake for 9 to 11 minutes, start checking at 8 minutes.
Look for lightly golden edges and bottoms, and tops that still look a little soft.
Step 8: Cool
Cool on the baking sheet for 5 to 10 minutes so the cookies set, then transfer to a cooling rack to cool completely.
Related Recipe: If you loved these Peanut Butter Cookies With Rice Krispies, you’ll definitely want to try my 3 Ingredient Air Fryer Peanut Butter Cookies next.
Soft But Crispy Peanut Butter Cookies
18
servings1
hour15
minutes11
minutes135
kcal1
hour26
minutesThese peanut butter cookies with Rice Krispies are soft in the middle, lightly crisp on the edges, and packed with that delicate crunch that makes every bite so satisfying… super delicious, easy, and honestly kind of addictive.
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Ingredients
½ cup (113 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (110 g) light brown sugar, packed
½ cup (128 g) creamy peanut butter
1 large egg, room temperature
1¼ teaspoon (6 ml) vanilla extract
¼ teaspoon (1.5 g) salt
½ teaspoon (2.5 g) baking soda
1 cup (120 g) all-purpose flour
1¼ cups (about 35 g) Rice Krispies cereal
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together half a cup of unsalted butter, half a cup of granulated sugar, and half a cup of packed light brown sugar until creamy.
- Add half a cup of creamy peanut butter to the sugar and butter mixture; mix until smooth.
- In a separate bowl, whisk one large egg. Add it to the peanut butter mixture and mix until combined.
- Add one and a quarter teaspoons of vanilla extract to the mixture and blend.
- In another bowl, combine one cup of all-purpose flour, a quarter teaspoon of salt, and half a teaspoon of baking soda.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Gently fold in one and a quarter cups of Rice Krispies, being careful not to overmix.
- Chill the dough in the refrigerator for one hour to make it easier to handle.
- Use a spoon or cookie scoop to form dough balls and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 9 to 11 minutes, until the edges are lightly browned.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Texture tip: These cookies are meant to look slightly soft on top when you take them out of the oven. They finish setting as they cool, giving you soft centers with lightly crisp edges.
- One-cookie test: After chilling, bake 1 test cookie first. If it spreads more than you like, chill the remaining dough for 20–30 minutes longer for thicker cookies.
- Peanut butter matters: Creamy peanut butter gives the best balance of soft texture and crunch. If using natural peanut butter, stir very well until smooth to prevent excess spreading.
- Chilling is key: Peanut butter dough is high in fat and spreads quickly. Don’t skip chilling — it helps the cookies hold their shape.
- Don’t overbake: If you wait until the tops look fully firm in the oven, the cookies may turn dry once cooled. Slightly underbaked is perfect here.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 18
- Calories: 135kcal
- Fat: 7g
- Carbohydrates: 16g
- Protein: 3g
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Storage
Store completely cooled cookies in an airtight container at room temperature for up to 4 to 5 days.
For the best soft but crispy texture, they’re especially amazing on days 1 to 3… but they’re still super tasty after that.
Practical tips + common mistakes to avoid
- Warm dough spreads fast; chilling is what keeps these looking thick and pretty.
- Don’t overmix after adding the flour; it can make the cookies tougher.
- Fold the cereal gently; crushed cereal means less crunch.
- Use parchment paper for more even browning and easy cleanup.
- Start checking at 8 minutes; peanut butter cookies can overbake quickly.
Note: If you wait until the tops look fully firm in the oven, they usually end up dry once cooled. Slightly soft tops are correct.
Troubleshooting soft but crispy peanut butter cookies
If your cookies spread too much:
- Chill longer, even 20 to 30 minutes, helps.
- Make sure the baking sheet is cool before the next batch.
- Butter that’s too soft can cause extra spreading.
Serving suggestions
These are perfect with milk, coffee, or hot cocoa… I love them slightly warm when the centers feel extra soft.
If you want them to look extra cute, press a few Rice Krispies onto the tops before baking. It’s subtle, but it’s such a pretty touch.
More cookie recipes next
If you make these Peanut Butter Cookies With Rice Krispies, leave a comment below or in the YouTube video comments with your questions, swaps, or how they turned out. I’ll try to respond to all the comments, and I’m always happy to help you get that soft but crispy texture just right…
And if you’re still in a baking mood (How can you not?!), check out more cookie recipes below.
- Easy Shortbread Cookie Recipe – Melt-in-Your-Mouth Magic! – Buttery, tender, and beautifully simple, these shortbread cookies practically melt as you bite into them. They’re perfect when you want an elegant cookie with minimal ingredients and zero fuss.
- Easy Chocolate Chip Cookie Recipes With Few Ingredients – These chocolate chip cookies are quick, comforting, and made with just a handful of pantry staples. Soft, classic, and perfect for those “I need cookies now” moments.
- Healthy Oatmeal Raisin Cookies – Soft, chewy, and lightly sweet, these oatmeal raisin cookies are a feel-good treat you can enjoy any time of day. They’re wholesome without sacrificing that cozy, homemade cookie flavor.