Chocolate Peanut Butter Balls with Rice Krispies Cookie Recipe

I got this recipe from my Supervisor at work. I make every year around Christmastime. They are easy to make and a HUGE hit with everyone. I even had someone say once that they were better than - well you use your imagination - they just melt in your mouth.

Yield: If you make balls about 1 to 1 1/2 inches you should get about 50.

Ingredients for Cookies

  • 1 stick of butter
  • 2 cups (or 1 - 18oz) creamy peanut butter
  • 3 cups Rice Krispies cereal
  • 1 lb (about 3 1/2 cups) powdered sugar
  • 2 (12 ounce) packages semisweet or milk chocolate chips (I use milk chocolate)

Instructions for Making Peanut Butter Crunch Cookies

  1. In a large bowl combine Rice Krispies and powdered sugar. Set aside. In a larger saucepan, melt butter and peanut butter over medium heat. Mixing together, pour the melted peanut butter mixture over cereal mixture, using your hands to blend (this is very hot at first and gets a little messy on your hands so it's a good idea to wear a pair of disposable gloves). When all is mixed together, form into small to medium size balls.
  2. Place formed cookie balls on a cookie sheet lined with parchment paper. Chill in refrigerator until firm.
  3. Melt chocolate chips in a double boiler. I don't have a double boiler so I will put some water in one saucepan and the chips in another on top of the saucepan with water. You can also melt the chocolate chips in a microwave safe bowl, not plastic, at 30 second intervals until melted.
  4. Stir completely to get any lumps out.
  5. With a spoon (or if you have a better way) dip balls one at a time into the chocolate completely coating them and place back on cookie sheet with wax paper until set. Then store in refrigerator. (I have left mine out after a day in the fridge, the chocolate may sweat a little but that will go away eventually).
  6. You can also sprinkle with powdered sugar, candy sprinkles, broken toffee pieces, or coconut; if you want, before the chocolate hardens.