Crunchy Peanut Cookies With Rice Krispies Coating Recipes

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 BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the sifted confectioners' sugar and vanilla; beat on low until incorporated. Increase to medium-high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula. Scoop 2-teaspoon-sized mounds (11 to 12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes.
• Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second increments, stirring in between, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
• Stick a toothpick into the top of a ball and dip the ball into the melted chocolate. Coat most of the ball in chocolate, leaving a small uncoated circle on top; let excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining balls. Smooth out the hole left by the toothpick if desired. Refrigerate until the chocolate has set and the peanut butter ball is very firm, at least 1 hour. Keep refrigerated until ready to serve.

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.

CRISP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.

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.