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Peanut Butter Crunch Cookies

These Peanut Butter Crunch Cookies combine the comforting goodness of peanut butter with a surprising, delightful crunch. They're incredibly easy to whip up, perfect for a fast sweet treat, and offer a taste of nostalgia in cookie form.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup butter softened
  • 0.5 cup peanut butter creamy works best
  • 0.5 cup brown sugar packed
  • 0.5 cup white sugar
  • 1 egg
  • 0.5 tsp vanilla extract
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 8 mini crisped rice chocolate bars such as Nestle® Crunch bar, roughly chopped

Equipment

  • Large bowl
  • Electric mixer
  • medium bowl
  • Whisk
  • Baking sheets
  • Cookie Scoop

Method
 

  1. Step 1: Preheat oven to 350 degrees F (175 degrees C).
  2. Step 2: In a large bowl, use an electric mixer to beat softened butter and peanut butter until creamy. Add brown sugar and white sugar; beat until light and fluffy. Mix in the egg and vanilla extract until smooth.
  3. Step 3: In a separate medium bowl, whisk together rolled oats, all-purpose flour, baking soda, baking powder, and salt.
  4. Step 4: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just incorporated, being careful not to overmix.
  5. Step 5: Carefully fold in the roughly chopped crisped rice chocolate bars, distributing them evenly.
  6. Step 6: Drop rounded teaspoonfuls of dough onto ungreased baking sheets.
  7. Step 7: Bake for 8 to 10 minutes, or until the edges are lightly browned. Allow centers to remain slightly soft.

Notes

Substitutions & Additions: Easily swap crisped rice bars for regular chocolate chips, mini M&M's, or chopped peanut butter cups. You can also try almond or cashew butter, noting texture may vary. For more add-ins, consider ½ cup extra chocolate chips, chopped nuts (pecans/walnuts), or a sprinkle of sea salt. A pinch of cinnamon (¼ tsp) can add warmth.
Tips for Success: Ensure butter and egg are at room temperature for a smoother dough. Avoid overmixing the dough, which can lead to tough cookies. Measure flour by spooning it into the cup and leveling. Do not overbake; cookies are best when slightly soft in the middle. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Use a cookie scoop for uniform size and even baking.
Storage: Store cooled cookies in an airtight container at room temperature for 3-5 days. Baked cookies can be frozen for up to 3 months; thaw at room temperature. Dough balls can also be frozen and baked from frozen, adding 1-2 minutes to bake time.