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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Recipe Information
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
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add the creamy peanut butter, egg, and vanilla extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped peanuts and crispy rice cereal until evenly distributed throughout the dough.
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.
Use the back of a fork to gently press down on each dough ball, creating a crisscross pattern on top.
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.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.3 g | 309% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 406.4 g | 148% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 226.7 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 350 mg | 27% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2226 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
