Sweet & Salty Peanut Butter Crunch Cookies Recipe

Oh, friend, do you ever get that craving for a cookie that just feels like home? The kind that takes you back to simpler times, maybe sneaking one off the cooling rack when grandma wasn’t looking, or a warm batch waiting for you after school? Well, get ready for some serious nostalgia, because these Peanut Butter Crunch Cookies are about to become your new go-to. They’re packed with that classic peanut buttery goodness you love, plus an unexpected crunch from crisped rice chocolate bars that makes every bite an absolute delight. Seriously, once you try these, you’ll wonder how you ever lived without them! They’re so easy, so quick, and so utterly memorable, you’ll be whipping up batches all the time.

Why You’ll Love Peanut Butter Crunch Cookies

• Fast: From mixing bowl to your mouth in under 30 minutes. Perfect for unexpected guests or sudden cravings!
• Easy: No fancy techniques, just simple baking steps anyone can master.
• Giftable: Wrap them up with a pretty ribbon, and you’ve got a homemade gift that everyone will rave about.
• Crowd-pleasing: Who doesn’t love peanut butter and chocolate? These cookies disappear fast!

Ingredients

Gathering your ingredients is the first step to cookie bliss. Make sure your butter is softened – it makes a huge difference in the texture!

• ½ cup butter, softened: The base for our delicious cookies. Softened butter creams beautifully with sugar for that perfect texture.
• ½ cup peanut butter: Creamy peanut butter works best here to get that smooth, rich flavor.
• ½ cup packed brown sugar: This is our secret for chewy cookies! Make sure it’s packed tightly.
• ½ cup white sugar: Balances out the sweetness and helps with that lovely golden color.
• 1 egg: Our binder, bringing all the yummy ingredients together.
• ½ teaspoon vanilla extract: A little splash of vanilla enhances all the other flavors beautifully.
• 1 cup rolled oats: Not only do they add a wonderful chewiness, but they also contribute to the “crunch” factor!
• ¾ cup all-purpose flour: The backbone of our cookie, giving it structure.
• ½ teaspoon baking soda: Helps our cookies spread just right and get that classic crinkled top.
• ½ teaspoon baking powder: Gives a little extra lift, making them wonderfully tender.
• ¼ teaspoon salt: Don’t skip the salt! It balances the sweetness and really makes the peanut butter flavor pop.
• 8 mini crisped rice chocolate bars (such as Nestle® Crunch bar), roughly chopped: Ah, the star of the show! These are what give our cookies that irresistible, satisfying crunch. Chop them into bite-sized pieces.

How to Make Peanut Butter Crunch Cookies

Ready to get baking? Here’s how you’ll whip up these amazing cookies, step by delicious step. It’s easier than you think!

1. First things first, let’s get that oven ready! Preheat your oven to 350 degrees F (175 degrees C). You want it nice and hot for those cookies to bake up perfectly. No need to grease your baking sheets yet, we’ll get to that.
2. In a large mixing bowl, grab your softened butter and creamy peanut butter. Using an electric mixer, beat them together until they’re wonderfully creamy and smooth. This usually takes a couple of minutes. Next, add in your brown sugar and white sugar. Continue beating until everything is well incorporated and fluffy – you’ll see it lighten in color and texture.
3. Now, crack in your egg and pour in the vanilla extract. Mix it all up until it’s smooth and fully combined with the creamy butter mixture. Don’t overmix here, just until it’s blended!
4. In a separate, medium-sized bowl, whisk together your dry ingredients: the rolled oats, all-purpose flour, baking soda, baking powder, and salt. Give them a good whisk to ensure everything is evenly distributed.
5. Gradually add the dry ingredient mixture to your creamed butter mixture. Stir it in until it’s just incorporated. This is important – you don’t want to overmix your dough, or your cookies might turn out tough. Stop mixing as soon as you no longer see streaks of flour.
6. Now for the fun part! Carefully fold in those roughly chopped crisped rice chocolate bars. Use a spatula to gently incorporate them throughout the dough. You want every cookie to have a good amount of that delightful crunch!
7. Time to bake! Drop your cookie dough by rounded teaspoonfuls onto ungreased baking sheets. Leave a little space between each cookie so they have room to spread.
8. Pop them into your preheated oven and bake for 8 to 10 minutes, or until the edges are lightly browned. The centers might still look a little soft, but that’s okay – they’ll set up as they cool, giving you that perfect chewy center. Once done, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Substitutions & Additions

One of the best things about baking is making a recipe your own! These Peanut Butter Crunch Cookies are super versatile. Here are some ideas to get your creative juices flowing:

• Nut Butter Swaps: Not a fan of peanut butter or have an allergy? You could try almond butter or cashew butter for a different, but equally delicious, flavor profile. Just make sure it’s a smooth variety for the best texture.
• Chocolate Bar Variety: While the crisped rice bars are what make these “crunch” cookies, feel free to experiment! You could use milk chocolate chips, dark chocolate chunks, or even a different type of chopped candy bar, like snickers or butterfingers for a truly decadent treat.
• Extra Crunch: Want even more texture? Add a half cup of chopped peanuts, pecans, or walnuts along with the chocolate bars.
• Sweet & Salty Topping: A sprinkle of flaky sea salt on top of the cookies right after they come out of the oven really enhances the flavors and gives them a gourmet touch.
• Spice it Up: A pinch of cinnamon or a tiny dash of nutmeg could add a warm, cozy note to these cookies, especially if you’re baking them in the fall!
• Make it a Sandwich: Once cooled, these cookies would be divine with a smear of easy cool whip pudding frosting between two of them for a delightful cookie sandwich!

Tips for Success

Baking cookies should be fun, not stressful! Here are a few little tricks I’ve learned over the years to help you get perfect Peanut Butter Crunch Cookies every time:

• Softened Butter is Key: Don’t try to rush this! Butter that’s too cold won’t cream properly with the sugars, leading to a denser cookie. If it’s too warm (melty), your cookies might spread too much. Room temperature is ideal – soft enough to press an indentation with your finger, but not greasy.
• Measure Flour Correctly: For accurate baking, spoon your flour into your measuring cup and then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much flour and dry cookies.
• Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can make your cookies tough instead of tender and chewy.
• Don’t Overbake! These cookies are best when they’re slightly underbaked in the center. The edges should be lightly golden, but the middle might still look a little soft. They will continue to cook and set as they cool on the baking sheet. Overbaking leads to dry, crumbly cookies.
• Parchment Paper is Your Friend: While the recipe says ungreased sheets, I always recommend lining your baking sheets with parchment paper. It ensures no sticking and makes for easy cleanup!
• Chill the Dough (Optional): If you find your cookies are spreading too much, or if you want thicker, chewier cookies, cover the dough and chill it in the refrigerator for 30 minutes to an hour before baking. This helps the butter solidify and keeps the cookies from spreading too quickly. It’s also great if you want to prep the dough ahead of time!
• Try a Cookie Scoop: For perfectly uniform cookies, use a cookie scoop. This ensures even baking and a consistent size, which looks lovely on a platter. If you’re a fan of other classic treats, you might also enjoy making Peanut Butter Lunch Lady Cookie Bars or even some delightful Oreo Stuffed Chocolate Chip Cookies!

How to Store Peanut Butter Crunch Cookies

Once you’ve devoured a few (it’s impossible not to!), you’ll want to make sure your leftover cookies stay fresh and delicious. Here’s how to store them:

• At Room Temperature: Allow the cookies to cool completely before storing. Place them in an airtight container at room temperature. They will stay fresh and delicious for 3-5 days. For best results, you can place a slice of bread in the container to help keep them soft, replacing it every couple of days.
• Freezing Dough: If you want to get a head start, you can prepare the dough, roll it into balls, and then freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When you’re ready for fresh cookies, just bake them from frozen, adding a couple of extra minutes to the baking time.
• Freezing Baked Cookies: Fully baked and cooled cookies can also be frozen! Place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw them at room temperature when you’re ready for a treat.

FAQs

Got questions? I’ve got answers! Here are a few common questions about these delightful cookies:

Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! Using crunchy peanut butter will add an extra layer of peanut crunch, which can be delightful. Just be aware that the texture of the cookie might be slightly different, but still delicious!

Q: What if I don’t have crisped rice chocolate bars?
A: No problem! You can substitute with an equal amount of regular chocolate chips (milk, semi-sweet, or dark), or even other chopped candy bars that you enjoy. The “crunch” will be different, but they’ll still be wonderfully chocolatey and peanut buttery.

Q: Can I make these gluten-free?
A: Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum) and use certified gluten-free rolled oats. The texture should be very similar.

Q: My cookies are spreading too much. What went wrong?
A: A few things could cause this: your butter might have been too soft (verging on melted), your oven temperature might be a little off, or you might have overmixed the dough. Try chilling the dough for 30 minutes before baking the next batch, and double-check your oven temperature with an oven thermometer.

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