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peanut-butter-crunch-cookies-5

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)


Instructions

  1. Cream the butter, peanut butter, white sugar, and brown sugar until fluffy.
  2. Beat in egg and vanilla until smooth.
  3. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to creamed mixture and mix until dough forms.
  4. Gently fold in Rice Krispies and peanuts.
  5. Scoop 1½-inch balls of dough. Roll one side in extra peanuts, if desired.
  6. Place peanut-side up on parchment-lined sheet. Chill 30–60 minutes.
  7. Bake at 350°F for 13–15 minutes or until edges are golden. Do not overbake.
  8. 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