Can I use natural peanut butter?

I don't recommend it for this recipe. Natural peanut butter tends to separate and makes the dough oily or too crumbly. Stick with a no-stir variety for best texture.

Can I use almond butter or other nut butters?

Yes, almond butter works well as a substitute, though the flavor will be slightly different. Make sure it's not too runny. Cashew butter or sunflower seed butter can also be used for a peanut-free version.

How do I know when the cookies are done?

The edges should look golden brown, but the centers will still be soft. They'll continue baking as they cool on the tray.

Can I bake these in a pan like blondies?

Absolutely! Press the dough into an 8×8 or 9×9 inch pan and bake at 350°F for about 20-25 minutes until golden and set. Cool before slicing.

Peanut Butter Crunch Cookies

Recipe by Liliya

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Total Time25 minutes
Yield12 large cookies 1x
DietVegetarian

These peanut butter crunch cookies are perfectly chewy with crispy edges, packed with roasted peanuts and crispy cereal. They’re easy, bold in flavor, and loaded with real peanut butter.

Ingredients

Scale

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup Rice Krispies cereal
½ cup roasted peanuts
Additional ½ cup roasted peanuts for rolling (optional)

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Instructions

Cream the butter, peanut butter, white sugar, and brown sugar until fluffy.
Beat in egg and vanilla until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to creamed mixture and mix until dough forms.
Gently fold in Rice Krispies and peanuts.
Scoop 1½-inch balls of dough. Roll one side in extra peanuts, if desired.
Place peanut-side up on parchment-lined sheet. Chill 30–60 minutes.
Bake at 350°F for 13–15 minutes or until edges are golden. Do not overbake.
Let cool on the tray for 5 minutes, then transfer to a wire rack.

Notes

Chilling the dough is essential to prevent spreading.
You can make smaller cookies by using 1-inch dough balls and baking for 9-11 minutes.
Cookies firm up as they cool, so don’t overbake.
These are great for lunchboxes and bake sales!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 large cookie
Calories: 260 kcal
Sugar: 17g
Sodium: 180mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 5g
Cholesterol: 25mg

Find it online: https://wearerecipes.com/peanut-butter-crunch-cookies/