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Peanut Butter Crunch Cookies – super soft, thick, and chewy peanut butter cookies with lots of pieces of Crunch candy!
The weekend is almost here! And it is a long weekend! After 2 solid weeks of school, I think we are ready for the break. I am not sure what we have planned, if anything yet. We talked about going up into the mountains, but our friends are out of town. We might just make a day trip and go on a hike, we will see. I do know that we will be breaking out the smoker and making some ribs at some point. My husband gave me an awesome thermometer that I am dying to try out! Yes, I was excited about a thermometer. Yes, apparently I am old. When did that happen?
By now it is no secret that I like anything that involves chocolate and peanut butter together. And Crunch candy bars are one of my favorites. I always steal those from my son at Halloween. So why not combine the two, and come up with one seriously thick, chewy, and delicious cookie. I used my go to peanut butter cookie recipe as the base, and then went to town with the candy. I used actual fun sized Crunch candy that I chopped up. But when I was at the store I saw bags of crunch bites, basically little balls for Crunch candy, that would work well too.
I used creamy peanut butter for these cookies, but if you wanted to up the “crunch” factor, then you could use chunky. I thought the candy was enough crunch, but then again I won’t eat chunky peanut butter on anything. I am one of those people who has 2 jars of peanut butter in the house. The boys eat the crunchy, and I eat the creamy. But really, use whatever you like for these peanut butter crunch cookies, just make them. The sweet milk chocolate Crunch candy is perfect with these chewy peanut butter cookies.
Peanut Butter Crunch Cookies
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
- Preheat oven to 350°F. Prepare a baking sheet with parchment paper or a silicone mat. Set aside.
- Cream together butter, sugar, brown sugar, and peanut butter. Once well combined add eggs and vanilla. Slowly add in flour, salt, and baking soda.
- Fold in 1 1/2 cups Crunch® candy pieces.
- Scoop round balls onto prepared baking sheet. Top each ball of dough with reserved candy. Slightly flatten the cookie.
- Bake for 10 minutes.
- Remove and allow to cool on the baking sheet for 5 minutes.
- Move cookies to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love peanut butter and these cookies look so yummy and crunchy! Thanks for sharing Erin! Have a good long weekend 🙂