Irresistible Chocolate Peanut Butter Rice Krispie Cups
Indulge in the delightful combination of sweet maraschino cherries and rich chocolate chips with these irresistible cookies. Their soft, chewy texture, bursts of cherry sweetness, and chocolate richness make them perfect for any occasion. Whether you’re baking for a holiday, a special gathering, or simply to satisfy a sweet craving, these cookies are sure to impress.
- Prep Time: 20min
- Cook Time: 10-12 minutes per batch
- Total Time: 1 hour (including cooling time)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
(Full measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla – Mix in the eggs one at a time, ensuring each is fully combined. Stir in vanilla extract for enhanced flavor.
- Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in Cherries and Chocolate Chips – Gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
- Prepare Dough Balls – Use a cookie scoop or tablespoon to drop rounded dough balls onto the baking sheets, spacing them 2 inches apart.
- Bake – Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, which is ideal for a chewy texture.
- Cool – Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Preheat the Oven – Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla – Mix in the eggs one at a time, ensuring each is fully combined. Stir in vanilla extract for enhanced flavor.
- Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in Cherries and Chocolate Chips – Gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
- Prepare Dough Balls – Use a cookie scoop or tablespoon to drop rounded dough balls onto the baking sheets, spacing them 2 inches apart.
- Bake – Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, which is ideal for a chewy texture.
- Cool – Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain and pat dry the maraschino cherries to prevent excess moisture.
- For chewier cookies, slightly underbake them and let them firm up while cooling.
- Chill the dough for 30 minutes if your cookies spread too much during baking.
- Use high-quality chocolate chips for the best flavor.
- Let cookies cool completely before storing to maintain their texture.
