Two chocolate-drizzled, crispy sugar cookies hold a layer of peanut butter and crunchy cereal, and a layer of roasted, salted hazelnuts! It’s a great combination of flavours and textures!
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| Prep Time | 30 minutes |
| Cook Time | 8-10 minutes |
| Servings |
large cookies
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Ingredients
Peanut Krispy Filling
- 1 cup peanut butter Use one that is 100% peanuts. I used chunky but smooth would be fine.
- 1/4 cup icing sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup rice krispy cereal
Toppings
- 1/2 cup vegan chocolate chips I use the Kirkland variety.
- 1/2 cup roasted hazelnuts chopped and lightly salted.
Ingredients
Peanut Krispy Filling
Toppings
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Instructions
- Heat oven to 325 degrees F. Prepare two cookie sheets by lining them with parchment paper.
- In a large mixing bowl, cream the softened butter with the sugar until fluffy.
- Add the vanilla and the aquafaba and whip again.
- Sift your flour, baking powder, baking soda and salt. Add this to the mixing bowl and beat until combined.
- Once dough has formed, you can keep it in the fridge or make cookies right away. Roll out your dough between two pieces of parchment paper. This method keeps the cookies from having too much flour added during the cutting and rolling process.
- You will need to make at least 24 bar-shaped cookies, so that you can make 12 matching sets.
- You want to roll these very thin as this will ensure a crispy cookie. Depending on the size of the cutter, these will cook very quickly, in 5-8 minutes. Watch them closely. They should be browned to be crispy.
- Once they are done, let them cool on a rack. While they are cooling, roast your whole hazelnuts for about 5 minutes until roasted but not burned. Once they are roasted, chop them roughly and sprinkle with salt while they are still warm. This helps the salt stick.
Peanut Krisy Filling
- Mix together the peanut butter, icing sugar, vanilla and salt.
- Stir in the rice cereal.
- Form into a square and press down firmly into a parchment paper-lined baking pan. Let set for a few minutes in the fridge.
- Cut this middle filling into at least twelve bar shapes that fit the size of your cookies. I liked it about 1/2 inch thick.
Construction
- In a microwaveable cup, melt the chocolate chips, being careful not to get ANY moisture in it. Heat on high for 30 seconds,stir and repeat until the chips are just melted.
- Drizzle twelve of the cookies with a little melted chocolate and then, while the chocolate is still warm, press on a matching sized piece of peanut filling.
- Drizzle a little more chocolate over the peanut filling before pressing another cookie onto the warm chocolate. These two applications hold it all together.
- Drizzle a little more chocolate over the top of the second cookie and then sprinkle with nuts. Drizzle lightly over the nuts to help them stay attached!
- Keep cookies in a cool place and enjoy!
Recipe Notes
This multilayer treat was made with Father's Day in mind. This one's for Bill; he does enjoy this combination! He is an amazing and well-loved father to our two wonderful and lucky girls; he deserves all the treats he wants!
