Mom's Peanut Butter Crunch Cookies
Indulge in the nostalgic charm of Mom's Peanut Butter Crunch Cookies, a delightful fusion of creamy peanut butter, toasted peanuts, and crisp rice cereal for the perfect balance of soft, chewy, and satisfyingly crunchy textures. These easy-to-make cookies come together in just 30 minutes, making them an ideal treat for busy weeknights or last-minute gatherings. The harmonious blend of sweet brown sugar, rich peanut butter, and a touch of vanilla is complemented by the irresistible crunch of toasted peanuts and cereal, creating a flavor and texture profile that’s sure to impress. Perfectly golden and crosshatched with a signature fork pattern, these cookies are a timeless classic that pairs beautifully with a cold glass of milk or a warm cup of coffee. Whether you’re craving a childhood favorite or looking to whip up a crowd-pleasing snack, this recipe is guaranteed to hit the sweet spot.
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Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 0.5 cup crushed toasted peanuts
- 1 cup crisp rice cereal
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes using a hand or stand mixer.
Step 3
Add the peanut butter and vanilla extract to the creamed mixture, and mix until well combined.
Step 4
Beat in the eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
Step 7
Gently fold in the crushed toasted peanuts and crisp rice cereal, ensuring they are evenly distributed throughout the dough.
Step 8
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 9
Flatten each cookie slightly with the back of a fork, creating a crosshatch pattern.
Step 10
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake as they will continue to firm up as they cool.
Step 11
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Serve with a glass of milk or enjoy as an afternoon snack!
Nutrition Facts
| Serving size | (1310.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5733.6 |
| Total Fat 265.3g | 0% |
| Saturated Fat 86.9g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 5637.6mg | 0% |
| Total Carbohydrate 766.0g | 0% |
| Dietary Fiber 29.7g | 0% |
| Total Sugars 436.7g | |
| Protein 125.9g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 472.7mg | 0% |
| Iron 52.6mg | 0% |
| Potassium 2829.1mg | 0% |
Source of Calories