Crunchy Peanut Cookies With Rice Krispies Coating Food

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.

RICE KRISPIE COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
• Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
• Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
• Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
• Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
• Remove from oven and transfer cookies to wire racks to cool.
• When cool, 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 BUTTER COOKIES

Steps:

• Cream sugars, peanut butter, shortening, butter and egg.
• Stir in remaining ingredients except granulated sugar.
• Cover and refrigerate about 2 hours or until firm.
• Roll dough into 1 1/4" balls; place about 3" apart on ungreased cookie sheets.
• Flatten in crisscross pattern with fork dipped in sugar.
• Bake at 375°, 9-10 minutes or until light brown.
• Cool 5 minutes and then remove from cookie sheet.

CRUNCHY PEANUT BARK

Steps:

• In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.