Peanut Butter Crunch Cookies
Indulge in the irresistible charm of Peanut Butter Crunch Cookies, a delightful treat that masterfully blends creamy peanut butter with the satisfying crunch of chopped peanuts and crispy rice cereal. These cookies are a symphony of textures, offering a soft and chewy center with a perfectly golden edge that melts in your mouth. Enhanced with the warmth of brown sugar and the subtle nutty flavor of roasted peanuts, each bite is pure comfort. Complete with a classic crisscross pattern pressed on top, these timeless cookies are quick to whip up—ready in just under 30 minutes—and make a fantastic treat for any occasion. Perfect for peanut butter lovers and cookie enthusiasts alike, these homemade delights are sure to become a household favorite.
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Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 100 grams brown sugar, packed
- 200 grams creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 140 grams all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 75 grams chopped peanuts
- 50 grams crispy rice cereal
Directions
Step 1
Preheat your oven to 175°C (350°F) 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.
Step 3
Add the creamy peanut butter, egg, and vanilla extract to the bowl. Mix until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Gently fold in the chopped peanuts and crispy rice cereal until evenly distributed throughout the dough.
Step 7
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Use the back of a fork to gently press down on each dough ball, creating a crisscross pattern on top.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Avoid overbaking to keep the cookies soft and chewy.
Step 10
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (842.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4005.6 |
| Total Fat 241.3g | 0% |
| Saturated Fat 82.1g | 0% |
| Cholesterol 436.2mg | 0% |
| Sodium 3143.5mg | 0% |
| Total Carbohydrate 406.4g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 226.7g | |
| Protein 94.3g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 350.1mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 2225.5mg | 0% |
Source of Calories