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Soft and Chewy Peanut Butter cookies

Soft-baked peanut butter cookies with crispy rice cereal and a surprise peanut butter puddle. A secret ingredient makes them super chewy.
Prep Time15 mins
Cook Time10 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 24
Author: Jennifer Pallian


  • 1/2 cup Smooth peanut butter plus more to top (optional)
  • 1/4 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp coarse salt
  • 1 cup crisp rice cereal plus more to sprinkle
  • sprinkle of flaky salt optional


  • Preheat oven to 350ºF. Beat peanut butter and butter with sugars on high speed in a stand mixer for about 3 minutes, until nicely creamed. Beat in yogurt, egg, and vanilla.
  • With mixer speed on low, sprinkle in the flour, then the baking soda and salt. Beat to combine.
  • Stir in crisp rice cereal. Drop cookies by tablespoonfuls onto parchment-lined baking sheets about 2 inches apart. If desired, use a 1/2-teaspoon measure to make small indents in the cookies, and spoon in about 1/4 teaspoon more peanut butter per cookie. Sprinkle with a few grains of crisp rice.
  • Bake for 6 minutes, rotate the pan, and bake for 2-3 minutes more, until golden but still slightly underdone. Sprinkle with flaky salt, if desired.