Basically, raid your pantry and then make cookies...

Yield: ~24 large cookies


For the dough:

3/4 C unsalted butter, room temperature

1 C sugar

1/2 C brown sugar, firmly packed

1 egg - large, room temperature

1 t vanilla extract

1 1/2 C all-purpose flour

1 T cocoa powder

1 t baking powder

1/2 t baking soda

1/2 t kosher salt

1/2 t sea salt flakes (If you don't have these, use another 1/2 t kosher salt.) 

1/4 t ground cinnamon

*For the following ingredients, you can use anything similar that you have in your pantry!

1/2 C chocolate chips

1/2 C M&M's

1/2 C raisins
1 C rice cereal

1/2 C pecans, chopped or whole

1/2 C almonds, chopped or shaved

For the Peanut Butter Ribbon (optional, but the extra effort is highly recommended!):

1 C creamy peanut butter

1 C powdered sugar

1 t vanilla extract

1/2 t kosher salt


  • Prepare the Peanut Butter Ribbon - to be added to the cookie dough before scooping and baking:
    • Invert a 13"x18" sheet pan and spray with cooking spray. Cover with parchment paper and spray again.
    • Combine peanut butter, powdered sugar, vanilla, and salt into a soft, spread-like consistency.
    • Spread the mixture across prepared sheet pan in a thin layer. 
    • Cover with parchment paper and flatten with rolling pin. Place in freezer for at least 1 1/2 hours, and keep frozen until ready to combine with cookie dough.
  • Preheat oven to 350º and line two cookie sheets with parchment paper.
  • Using a stand or hand mixer, mix the butter in a large bowl until soft. Add sugar and brown sugar and mix until aerated and pale in color.
  • In a small bowl, beat the egg and vanilla. Add to butter mixture until well combined.
  • In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and cinnamon. Stir in chocolate chips, M&M's, raisins, pecans, and almonds. Add to wet mixture and mix on low speed until dough forms.
  • Fold rice cereal into dough. Set prepared dough aside.
  • Return to freezer and retrieve flattened and frozen peanut butter mixture. Using your hands or a spatula, peel off strips of Peanut Butter Ribbon. Fold strips into prepared dough until just integrated. Do not combine completely.
  • Using a large cookie dough scoop, scoop cookies evenly onto prepared cookie sheets - 6 cookies/per sheet.
  • Bake both sheets at the same time on separate racks for 8 minutes. After 8 minutes, remove sheets from oven and tap lightly on a hard surface to flatten cookies. Return sheets to oven and bake for 4 more minutes.
  • Allow cookies to cool on sheets for 1-2 minutes and transfer to wire rack to cool completely.
  • Repeat with remaining cookie dough.
  • Pick up cooled cookie, open your mouth, and take a bite!