📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Don't skimp on the mixing—it really makes a difference!
3. Beat in 2 large eggs one at a time. Then, add 1 teaspoon of vanilla extract. Mmm, vanilla!
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This ensures everything's evenly distributed and no one gets a salt bomb of a cookie.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! We want tender cookies, not tough ones.
6. Stir in 1 cup of creamy peanut butter. Make sure it's well incorporated throughout the dough – there should be no large peanut butter globs!
7. Add 3 cups of crushed Rice Krispies cereal and mix gently, again, making sure not to overmix. We don't want to pulverize our lovely crispy cereal!
8. Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheet. This gives them room to spread out as they bake.
9. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as ovens can vary. It's better to underbake than overbake!
10. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience, young padawan!