Peanut Butter Crunch Cookies

I grew up in Jamaica where we make this dessert out of roasted peanuts and caramelized sugar, and it's called Peanut Drops/ Peanut Cake. I learnt the recipe at a young age, however, I'm still learning to perfect it lol (we know what that means...a fair share of previous failed attempts).

These peanut butter crunch cookies look almost just like the peanut drops in Jamaica but it's much simpler and healthier than caramelized sugar 😄. I'm still going to post a recipe of the Jamaican Peanut Drops at a later date, because life is all about balance right 😅?

Ingredients

-5 cups Crispy Rice Cereal

-1 1/2 cups Chocolate Chips

-1 cup Peanut Butter (or any nut or seed butter)

-1/4 cup Coconut Oil

-1/2 cup pure maple syrup

Instructions

1. Line a large baking tray with parchment paper and set aside. 

2. In a large mixing bowl, add your crispy rice cereal and set aside. 

3. In a microwave safe bowl or stove top, combine your chocolate chips, peanut butter, maple syrup and coconut oil. Melt until fully combined (If you use a microwave, melt on medium power in 30-second spurts to avoid over-heating). 

4.Pour liquid mixture over the crispy rice cereal and mix until fully incorporated.

5. Using a large spoon or cookie scoop, drop crunch cookie batter on the lined baking sheet, about 2-3 inches apart. Press each cookie and refrigerate until firm. 

Notes ✏️

These cookies can be kept at room temperature, covered. This lasts for up to a week for optimum freshness. They can be kept in a fridge and are freezer friendly too.