I’ve been making a lot of sweets lately, which is ultimately showing on the bathroom scale. A couple of pounds be damned, though. These are each delicious in their own way!
The cookie recipe is from Food & Wine, and the crispy bar recipe is from the New York Times.
What you’ll need for the peanut butter cookies:
- 1 cup smooth peanut butter
- 1 cup sugar
- 1t baking soda
- 1 extra-large egg, lightly beaten
- 2T finely chopped peanuts (optional, and I used them)
- 0.25 cups mini chocolate chips (optional, and I used them)
What to do for the peanut butter cookies:
Heat the oven to 350 degrees.
In a medium bowl, mix the peanut butter, sugar, baking soda and egg. Stir in the peanuts and chocolate chips, if using.
Roll the dough into about 24 balls–about one tablespoon of dough for each.
Set the balls on parchment-paper-lined baking sheets, and smoosh each ball with a fork, making a crosshatch pattern.
Bake for 15 minutes, turning the sheet(s) 180 degrees about halfway through. Cook until the cookies are lightly browned.
The cookies will get crispy as they cool on a wire rack.
What you’ll need for the brown-butter rice krispie bars:
- *8 ounces butter, salted or unsalted, plus extra for the pan
- *1 10.5-ounce bag marshmallows
- 1 12-ounce box Rice Krispies cereal
*I found the bars to be a little dry, so it may not be a bad idea to bump up these two ingredients by an ounce or two.
What to do for the rice krispie bars:
Line a rimmed sheet pan or baking dish with parchment paper or wax paper, or butter it well.
In a large pot, melt the butter over medium-low heat. As it heats, it will melt, then foam, then turn golden and finally start to turn brown and smell nutty. Keep an eye on it at this point, and stir it often.
When the butter is evenly browned, add the marshmallows and stir. Melt and cook the marshmallows, stirring often, until the butter-marshmallow mixture turns a pale brown, then stir constantly until lightly browned, about 4 minutes. Don’t let it get dark brown.
Turn off the heat and the add the cereal. Immediately mix it well, preferably with a silicone spoon or a spatula, then scrape the mixture into the prepared pan. Quickly press the mixture into the pan to even it out. Let it cool, and cut into squares or bars.