Because every so often a little indulgence is a good thing.
Peanut Butter, Chocolate Chip, Rice Krispie Cookies
Makes about 3 dozen
4 ounces / 113 grams unsalted butter, room temperature
1/2 cup / 125 grams creamy peanut butter, room temperature
1 teaspoon / 6 grams fine sea salt
1 teaspoons / 5 grams baking soda
1/2 cup / 106 grams light brown sugar
1 cup / 213 grams dark brown sugar
2 large eggs, room temperature
1 teaspoon / 4 grams vanilla paste or extract
1 cup / 90 grams oat flour
1 1/4 cups / 188 grams all purpose flour
1 cup / 170 grams bittersweet chocolate chips (we used Ghirardelli)
1 1/2 cups rice krispie treats, small dice
Cream together the butter, peanut butter, salt and baking soda at medium speed in a stand mixer with the paddle until smooth, about 2 minutes, scraping down the bowl as needed. Reduce the speed to low and begin adding the brown sugars, 1/4 cup at a time, letting each addition become fully absorbed before adding the next, until all of the sugar has been added. Add the eggs one at a time, letting the first egg become fully absorbed into the batter before adding the next and scraping down the bowl as needed. Once the eggs have been absorbed add the vanilla and mix well, Stop the mixer and add the oat and all purpose flours. Mix on low speed until they are mostly incorporated. Stop the mixer and add the chocolate chips. Mix on low until the chips are well distributed, about 10 seconds. Stop the mixer and use a rubber spatula to fold in the krispie treats by hand (they will stay in bigger pieces that way). Cookie can be dough can be used immediately or scooped and refrigerated for up to 5 days or frozen for up to 1 month.
Preheat oven to 350°F / 175°C
Line a sheet pan with parchment use a 0.75 ounce ice cream scoop to portion the dough or spoon heaping tablespoons of the dough onto the prepared pan leaving 2-inches of space between each cookie. Bake for 12-15 minutes, until the cookies are golden brown around the edges and just set. Let cool for at least 5 minutes before eating.
January 16, 2005