Irresistibly Chewy Peanut Butter Crunch Cookies: Your New Favorite Homemade Recipe
Discover the secret to super soft, thick, and incredibly chewy peanut butter cookies loaded with delightful pieces of Crunch candy bars. This recipe is a game-changer for any dessert lover!
The weekend is finally here, and what a glorious long weekend it promises to be! After what feels like an endless two weeks of school and busy schedules, a well-deserved break is exactly what we need. While our plans are still a little up in the air – perhaps a spontaneous mountain hike or a relaxing day trip – one thing is for certain: we’ll be firing up the smoker for some delicious ribs at some point. My husband recently gifted me an amazing new thermometer, and I’m practically buzzing with excitement to try it out! Yes, you heard that right, a thermometer. It seems I’ve reached that glorious age where practical kitchen gadgets bring immense joy. Who knew adulting could be so sweet?
And speaking of sweet, what better way to celebrate a long weekend than with a batch of homemade cookies that are truly out of this world? These aren’t just any cookies; these are my ultimate Peanut Butter Crunch Cookies. They combine two of life’s greatest pleasures: rich, creamy peanut butter and crisp, milk chocolate Crunch candy. If you’re anything like me, the combination of chocolate and peanut butter is a match made in culinary heaven. It’s a flavor pairing that consistently delivers comfort and pure deliciousness. Every Halloween, I make sure to “borrow” my son’s Crunch bars, so it was only a matter of time before they found their way into one of my baking experiments.
Crafting the Perfect Peanut Butter Crunch Cookie
My goal was to create a seriously thick, incredibly chewy, and undeniably delicious cookie. I started with my tried-and-true peanut butter cookie recipe as the foundation – a recipe known for producing cookies that are perfectly soft and moist on the inside, with just the right amount of chewiness on the edges. Then, it was time to elevate it with the star ingredient: Crunch candy! I used actual fun-sized Crunch candy bars, roughly chopped into bite-sized pieces. However, during a recent grocery run, I spotted bags of “Crunch Bites” – essentially pre-portioned little balls of Crunch candy. These would work absolutely wonderfully and save you a chopping step, making this easy cookie recipe even easier!
Choosing Your Peanut Butter: Creamy vs. Chunky
For this specific peanut butter cookie recipe, I opted for creamy peanut butter. I felt that the generous chunks of Crunch candy provided ample “crunch” factor, keeping the cookie base smooth and melt-in-your-mouth. However, if you are a true crunch enthusiast and want to double down on texture, by all means, use chunky peanut butter! I confess, I’m firmly in the creamy peanut butter camp for most applications, usually having two jars in the pantry: one for the family’s chunky preference and one just for my creamy indulgence. But seriously, whether you choose creamy or chunky, the most important thing is to make these Peanut Butter Crunch Cookies. The sweet, crispy milk chocolate from the Crunch candy bars perfectly complements the rich, nutty flavor of the chewy peanut butter cookies, creating a truly irresistible treat.
These homemade cookies are more than just a dessert; they’re a celebration of flavor and texture. The combination of ingredients creates a symphony in every bite – the dense chewiness of the peanut butter, the slight saltiness that balances the sweetness, and then that glorious, crisp chocolatey burst from the Crunch candy. They are guaranteed to be a hit at any gathering, or simply enjoyed as a well-deserved personal treat after a long day.
Peanut Butter Crunch Cookies
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Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 cups Crunch candy bars, chopped
Instructions
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Preheat oven to 350°F (175°C). Prepare a baking sheet with parchment paper or a silicone mat. This prevents sticking and ensures even baking. Set aside.
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In a large bowl, cream together the softened butter, granulated sugar, light brown sugar, and creamy peanut butter until the mixture is light and fluffy. This step is crucial for incorporating air and creating a soft cookie texture. Once well combined, beat in the eggs one at a time, followed by the vanilla extract, mixing until just incorporated.
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In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
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Gently fold in 1 1/2 cups of the chopped Crunch® candy pieces using a spatula. Reserve the remaining 1/2 cup for topping.
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Using a cookie scoop (or your hands), form round balls of dough and place them about 2 inches apart on the prepared baking sheet. For an extra visual appeal and to ensure every bite has plenty of crunch, gently press the reserved candy pieces onto the top of each dough ball. Slightly flatten each cookie with the palm of your hand or the back of a spoon.
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Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still look slightly soft. Remember, cookies continue to cook slightly after being removed from the oven, so avoid overbaking.
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Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. This crucial step helps them set up and prevents them from breaking when transferred.
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Carefully move the partially cooled cookies to a wire rack to cool completely. Cooling on a rack ensures air circulation, preventing soggy bottoms and maintaining that perfect chewy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Tips for Baking Perfect Peanut Butter Crunch Cookies
Achieving that ideal balance of soft, chewy, and crunchy in your Peanut Butter Crunch Cookies is simpler than you might think with a few key baking tips. First, ensure your butter is genuinely softened – not melted – before creaming it with the sugars and peanut butter. This creates a light, airy base for your dough. When adding the dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to tougher cookies rather than the tender, chewy texture we’re aiming for.
Don’t be shy with the Crunch candy! We recommend incorporating 1 1/2 cups into the dough, and then pressing the remaining 1/2 cup onto the tops of the cookie balls before baking. This not only makes them look incredibly appealing but also guarantees a delightful chocolatey crunch in every single bite. When scooping your dough, aim for consistent sizes to ensure even baking. A standard cookie scoop works wonders here, helping you create perfectly portioned cookies every time. Slightly flattening them before baking helps them spread just enough to achieve that desired thick, yet perfectly round shape.
Baking time is critical for soft, chewy cookies. Keep a close eye on your oven – every oven is different! Bake until the edges are just set and lightly golden, but the centers still look a little soft. They will continue to firm up as they cool on the baking sheet. Resist the urge to overbake, as this is the quickest way to end up with dry, hard cookies instead of the moist, soft cookies you’re craving. Allowing them to cool on the baking sheet for a few minutes before transferring to a wire rack is also a small but mighty step. It gives them time to firm up enough to handle without breaking apart.
Peanut Butter Crunch Cookie Variations & Storage
While this recipe for Peanut Butter Crunch Cookies is phenomenal as is, it’s also wonderfully adaptable if you want to experiment. Feel free to swap out the classic Crunch candy for other chocolate bars that offer a similar texture, like chocolate-covered pretzels for an extra salty-sweet kick, or even different types of chocolate chips (milk, dark, or white chocolate). If you’re a fan of nuts, a handful of chopped peanuts or even pecans could add another layer of flavor and crunch. For a richer chocolate experience, you could add a tablespoon of cocoa powder to the dry ingredients, turning these into double chocolate peanut butter crunch cookies!
These homemade cookies are fantastic for meal prep (if you can resist eating them all at once!). To keep your chewy cookies fresh, store them in an airtight container at room temperature for up to 3-5 days. If you want to extend their life even further, they freeze beautifully! Simply place cooled cookies in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 2-3 months. When you’re ready for a treat, just thaw them at room temperature or pop them in the microwave for a few seconds for that warm, straight-out-of-the-oven experience. These make an excellent dessert recipe to prepare ahead for unexpected guests or simply to satisfy future sweet cravings.
Share Your Peanut Butter Crunch Cookie Creations!
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