Chewy Peanut Butter Crunch Cookies: Your New Favorite Indulgence
Get ready to sink your teeth into these incredibly soft, wonderfully thick, and perfectly chewy peanut butter cookies, generously studded with crunchy pieces of classic Crunch candy! This recipe combines two irresistible flavors into one unforgettable treat.
The promise of a long weekend always brings a sense of anticipation and a desire for delicious homemade treats. After a couple of busy weeks, there’s nothing quite like the thought of unwinding with loved ones and indulging in some comforting baked goods. Whether it’s a mountain hike, a day trip, or firing up the smoker for some ribs (and yes, I *am* excited about my new meat thermometer – it means I’m officially a grown-up, right?), baking always feels like a special part of any extended break. This weekend, I knew exactly what was on the menu: these glorious Peanut Butter Crunch Cookies.
For me, there’s a magical alchemy that happens when chocolate and peanut butter come together. It’s a classic pairing that rarely disappoints. And among my favorite chocolate bars, the Crunch candy bar holds a special place. Those crispy rice bits mixed into creamy milk chocolate are simply divine. In fact, they’re so good, I often “borrow” them from my son’s Halloween stash! It dawned on me: why not fuse these two beloved elements – rich peanut butter cookies and crunchy chocolate bars – into one truly epic cookie experience?
The Irresistible Combination: Peanut Butter and Crunch!
Using my tried-and-true peanut butter cookie recipe as the foundation, I elevated it by generously folding in chopped fun-sized Crunch candy bars. The result? A remarkably thick, delightfully chewy, and utterly delicious cookie that hits all the right notes. The interplay of the soft peanut butter dough with the crisp chocolate pieces creates a textural wonderland in every bite. While I opted for chopped candy bars, I also spotted bags of Crunch Bites at the store – those little spheres of Crunch candy – which would work just as wonderfully and save you a chopping step!
Choosing Your Peanut Butter: Creamy vs. Chunky
For these particular cookies, I typically reach for creamy peanut butter. I find that the chocolate Crunch candy provides ample “crunch” without needing the added texture from chunky peanut butter. However, if you’re a true fan of maximum crunch and enjoy a more rustic texture in your cookies, feel free to use chunky peanut butter. It’s all about personal preference! In my household, we often have both jars on hand: creamy for my own enjoyment and chunky for the boys. Rest assured, whether you choose creamy or chunky, these Peanut Butter Crunch Cookies will be a phenomenal success. The sweet milk chocolate of the Crunch candy perfectly complements the rich, savory depth of the chewy peanut butter cookies.
Why You’ll Love This Peanut Butter Crunch Cookie Recipe
- Perfect Texture: These cookies strike the ideal balance between soft, thick, and wonderfully chewy, a hallmark of any truly great peanut butter cookie.
- Explosion of Flavor: The classic combination of rich peanut butter and sweet milk chocolate with crispy rice creates an incredibly satisfying taste experience.
- Easy to Make: With straightforward steps and common pantry ingredients, this recipe is accessible for bakers of all skill levels.
- Crowd-Pleaser: Whether for a family treat, a potluck, or a bake sale, these cookies are guaranteed to disappear quickly!
- Customizable: Easily adapt the recipe with different candies or additions to suit your cravings.
Baking these cookies fills your home with the most comforting aroma of warm peanut butter and melting chocolate. It’s more than just a recipe; it’s an invitation to create joyful moments and share deliciousness with those you care about. So, let’s get baking and create some cookie magic!
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 unsalted butter, granulated sugar, light brown sugar, and creamy peanut butter until the mixture is light and fluffy. This step is crucial for achieving a tender cookie texture. Once well combined, beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated. Slowly add the dry ingredients – all-purpose flour, baking soda, and salt – mixing 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 into the cookie dough. Reserve the remaining 1/2 cup for topping.
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Scoop round balls of dough, approximately 1.5 to 2 tablespoons each, onto the prepared baking sheet, leaving about 2 inches between each cookie. Top each ball of dough with a few of the reserved Crunch candy pieces. Slightly flatten each cookie ball with the palm of your hand or the back of a spoon – this helps them spread beautifully.
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Bake for 10 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake for the chewiest results!
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Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. This allows them to set up and prevents them from breaking when transferred.
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Carefully move the cookies to a wire rack to cool completely. Enjoy these delectable Peanut Butter Crunch Cookies warm or at room temperature!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Expert Tips for Perfect Peanut Butter Crunch Cookies
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together properly, resulting in a smoother, more uniform dough and a better cookie texture.
- Don’t Overmix: After adding the dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Chill the Dough (Optional but Recommended): If your kitchen is warm or if you want thicker cookies, chilling the dough for 30 minutes to an hour can help prevent overspreading.
- Even Scooping: Use a cookie scoop to ensure all your cookies are the same size. This helps them bake evenly.
- Flatten Slightly: The slight flattening before baking helps the cookies spread perfectly and ensures a nice thick center.
- Don’t Overbake: Peanut butter cookies are best when slightly underbaked. They will continue to set as they cool on the baking sheet, maintaining their soft and chewy interior. Look for lightly golden edges and a center that still looks a bit soft.
- Parchment Paper is Your Friend: Always use parchment paper or a silicone baking mat. It prevents sticking, promotes even baking, and makes for easy cleanup.
Variations to Try
While these Peanut Butter Crunch Cookies are perfect as is, feel free to get creative with your additions!
- Different Candies: Experiment with other chopped chocolate bars like Snickers, Milky Way, or even M&M’s for different flavor profiles and textures.
- Add Chocolate Chips: For an extra dose of chocolate, fold in 1/2 cup of chocolate chips (milk, semi-sweet, or dark) along with the Crunch candy.
- Nutty Twist: If you love a stronger nutty flavor, try adding 1/2 cup of chopped roasted peanuts to the dough.
- Salted Caramel Drizzle: Once cooled, drizzle the cookies with a homemade or store-bought salted caramel sauce for an elevated treat.
Storage Instructions
These cookies stay wonderfully fresh for several days, making them perfect for meal prep or a week’s worth of treats!
- At Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: You can scoop the cookie dough balls onto a parchment-lined baking sheet and freeze them until solid. Transfer the frozen dough balls to a freezer-safe bag and store for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and add 1-2 minutes to the baking time.
- Freezing Baked Cookies: Fully cooled baked cookies can also be frozen in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm slightly in the microwave for a fresh-baked feel.
No matter the occasion, these Peanut Butter Crunch Cookies are sure to be a hit. They combine familiar, comforting flavors with a delightful textural surprise, making them an instant classic in any cookie jar. So, gather your ingredients, follow these simple steps, and get ready to enjoy the ultimate peanut butter and chocolate experience!
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