Peanut Butter Cookies With Milk Chocolate Chips

Ingredients

• 4 1/2 cups KELLOGG'S® RICE KRISPIES® cereal (95-100 grams)
• 1 3/4 cups all-purpose flour (219 g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup peanut butter (256 g)
• 1 cup sugar (205 g)
• 1 cup light brown sugar (230 g)
• 2 eggs
• 1 teaspoon vanilla extract
• 11 1/2 ounces milk chocolate chips

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Process Rice Krispies in a food processor until they are reduced to dust.

3. 3

   Measure out 1 cup of the pulverized Rice Krispies and combine it with the flour, baking soda, and salt.

4. 4

   Take some of the flour mixture and toss it with the chocolate chips. Coating the chocolate chips with some of the flour makes them easier to blend in with the rest of the dough.

5. 5

   In a separate bowl, cream together the butter, peanut butter, sugar, and brown sugar until well combined.

6. 6

   Stir in the eggs and vanilla.

7. 7

   Stir in the dry ingredients until well blended.

8. 8

   Stir in the milk chocolate chips.

9. 9

   Drop heaping tablespoonsful of dough on to ungreased cookie sheets. I use a 1 1/2 tablespoon size cookie scoop but I don't level it off.

10. 10

    Press down on the cookies to flatten them slightly. If you don't do this step the balls of cookie dough will maintain their shape and won't bake right.

11. 11

    Bake cookies 12 to 14 minutes or until done.

12. 12

    If you want you can leave out the chocolate chips and make just plain peanut butter cookies. In this case, take a fork and press down on the mounds of cookie dough before baking them to make the familiar crisscross pattern that's common to peanut butter cookies. Baking time will be the same. Yield will be about 42 cookies.