Rice Crispy Cookies with M&M’s and Peanut Butter Chips

Do you remember a cookie from the 70’s with Rice Krispies cereal in them? I recall liking the crispy little bits in them as I never liked nuts in my chocolate chip or oatmeal cookies. The Rice cereal added a delicious layer of crispiness!

Those cookies have been on my mind for some reason and I knew I had to recreate them! I looked around online to see if there is a specific name for cookies with Rice Krispies in them…I found Ranger cookies and Cowboy cookies out there, but most recipes for both of them also contained oats, nuts and coconut.

I wanted to include pastel M and M’s candies as I have spring on my mind! I decided to add some regular semi-sweet chocolate chips to go with the milk chocolate M&M’s – and some peanut butter chips too! I use a much smaller amount of peanut butter chips as I find they can be overpowering.

Ever wonder why homemade drop cookies don’t look like the ones you see in magazines and on websites with the perfectly placed chocolate chips … see the food stylist cookie tricks below…

Food Stylist Cookie Tricks:

Recipe also added to Weekend Potluck hosted by The Country Cook, Served Up with Love, and South Your Mouth.

Print Recipe

Rice Crispy Cookies with M&M's and Peanut Butter Chips

Do you remember cookies from the 70's with Rice Krispie cereal in them? I recall liking the crispy little bits in them as I never liked nuts in my chocolate chip or oatmeal cookies. I created my own version with M&Ms, chocolate and peanut butter chips! The rice cereal adds a delicious crispy texture! See the blog post for food stylist cookie tips!

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Rating: 5
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Course

Dessert

Keyword

cookie, Dessert

Prep Time

20 minutes

Cook Time

10-12 minutes per tray

Passive Time

30 minutes to chill the dough

Servings

4 1/2 dozen cookies (I used 2 T. scoop)

Ingredients

• 2 cups + 3 tablespoons flour
• 1 teaspoon salt I use Morton's coarse kosher salt, if using fine table salt, you may want to reduce the amount
• 1 teaspoon baking soda
• 1 cup butter (2 sticks) - softened
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup peanut butter chips
• 1 cup M and M's candies
• 1/2 cup semi-sweet chocolate chips
• 2 cups rice crispy cereal
• additional chips, candies, cereal If you want to decorate with more

Course Dessert Keyword cookie, Dessert Prep Time 20 minutes Cook Time 10-12 minutes per tray Passive Time 30 minutes to chill the dough Servings 4 1/2 dozen cookies (I used 2 T. scoop) Ingredients 2 cups + 3 tablespoons flour 1 teaspoon salt I use Morton's coarse kosher salt, if using fine table salt, you may want to reduce the amount 1 teaspoon baking soda 1 cup butter (2 sticks) - softened 3/4 cup light brown sugar 3/4 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup peanut butter chips 1 cup M and M's candies 1/2 cup semi-sweet chocolate chips 2 cups rice crispy cereal additional chips, candies, cereal If you want to decorate with more

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 degrees. Line baking sheets with parchment, silicone mats or grease them. If using dark non-stick baking sheets, you may want to reduce the oven temperature by 25 degrees.
2. Whisk together dry ingredients in separate bowl.
3. Cream together butter and sugars. I use a hand or stand mixer. Cream until the mixture is lightened in color and fluffy.
4. Mix in vanilla and eggs, one at a time.
5. Add in flour mixture.
6. Mix in M&Ms, chocolate and peanut butter chips
7. Add rice crispy cereal and mix on lowest speed for just a few turns, finish mixing by hand - to not crush all the cereal.
8. Scoop by 2-tablespoon portions onto prepared baking sheet. Add extra chips, candies and cereal to tops of dough portions if desired.
9. Chill for about 30 minutes in the refrigerator (can chill overnight). I usually chill them all on 1 baking sheet and then spread them out onto more baking sheets before baking.
10. Bake for 10-12 minutes or until golden and set on the edges and not quite set in the center. Cool on pan for 1-2 minutes, then transfer to cooling rack.