Peanut Butter Crunch Cookies
Prep Time
5m
Bake Time
10m
Yields
3 dozen cookiesAbout this Recipe
If you’ve never had soft peanut butter cookies with bits of Crunch® candy bar mixed in, you’re about to have your cookie-loving mind blown. A classic, soft-as-a-pillow peanut butter cookie, but with a twist. Every bite surprises you with delightful crispy, chocolatey bits from the iconic Crunch candy bar. It’s like someone took the nostalgia of raiding the candy aisle and baked it into your favorite homemade cookie. You’ve got the smooth, rich taste of peanut butter melding with bursts of chocolate and those signature crispy rice bits. Heavenly! Bake a batch for a movie night, or just because you’re craving something that hits both the sweet and salty notes. After one bite, you’ll wonder why you haven’t thrown candy bars into your cookies sooner. These babies are game changers!
Peanut Butter Crunch Cookies
Prep Time
5mBake Time
10mYields
3 dozen cookiesAbout this Recipe
If you’ve never had soft peanut butter cookies with bits of Crunch® candy bar mixed in, you’re about to have your cookie-loving mind blown. A classic, soft-as-a-pillow peanut butter cookie, but with a twist. Every bite surprises you with delightful crispy, chocolatey bits from the iconic Crunch candy bar. It’s like someone took the nostalgia of raiding the candy aisle and baked it into your favorite homemade cookie. You’ve got the smooth, rich taste of peanut butter melding with bursts of chocolate and those signature crispy rice bits. Heavenly! Bake a batch for a movie night, or just because you’re craving something that hits both the sweet and salty notes. After one bite, you’ll wonder why you haven’t thrown candy bars into your cookies sooner. These babies are game changers!
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Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
-
1 cup
Imperial Sugar Extra Fine Granulated Sugar -
1 cup
Imperial Sugar Light Brown Sugar - 1 cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour*
-
2 cups Crunch candy bars, chopped
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Prepare a baking sheet with parchment paper or a silicone mat. Set aside.
- Cream together butter, sugar, brown sugar, and peanut butter. Once well combined add eggs and vanilla. Slowly add in flour, salt, and baking soda.
- Fold in 1 1/2 cups Crunch® candy pieces.
- Scoop round balls onto prepared baking sheet. Top each ball of dough with reserved candy. Slightly flatten the cookie.
- Bake for 10 minutes.
- Remove and allow to cool on the baking sheet for 5 minutes.
- Move cookies to a wire rack to cool completely.
Share This Recipe
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Peanut Butter Crunch Cookies
Prep Time
5mBake Time
10mYields
3 dozen cookiesAbout this Recipe
If you’ve never had soft peanut butter cookies with bits of Crunch® candy bar mixed in, you’re about to have your cookie-loving mind blown. A classic, soft-as-a-pillow peanut butter cookie, but with a twist. Every bite surprises you with delightful crispy, chocolatey bits from the iconic Crunch candy bar. It’s like someone took the nostalgia of raiding the candy aisle and baked it into your favorite homemade cookie. You’ve got the smooth, rich taste of peanut butter melding with bursts of chocolate and those signature crispy rice bits. Heavenly! Bake a batch for a movie night, or just because you’re craving something that hits both the sweet and salty notes. After one bite, you’ll wonder why you haven’t thrown candy bars into your cookies sooner. These babies are game changers!
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
-
1 cup
Imperial Sugar Extra Fine Granulated Sugar -
1 cup
Imperial Sugar Light Brown Sugar - 1 cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour*
-
2 cups Crunch candy bars, chopped
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Prepare a baking sheet with parchment paper or a silicone mat. Set aside.
- Cream together butter, sugar, brown sugar, and peanut butter. Once well combined add eggs and vanilla. Slowly add in flour, salt, and baking soda.
- Fold in 1 1/2 cups Crunch® candy pieces.
- Scoop round balls onto prepared baking sheet. Top each ball of dough with reserved candy. Slightly flatten the cookie.
- Bake for 10 minutes.
- Remove and allow to cool on the baking sheet for 5 minutes.
- Move cookies to a wire rack to cool completely.