Best 8 Chocolate Crunch Cookies Recipes

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Indulge in the delightful symphony of flavors presented by our rich collection of chocolate crunch cookies recipes. Experience the perfect balance of crisp and chewy textures, complemented by the irresistible burst of chocolate in every bite. Whether you prefer classic chocolate chips, decadent Nutella, or the nutty crunch of walnuts, our diverse selection caters to every palate. Explore the delightful variations of chocolate crunch cookies, each offering a unique taste journey that will leave you craving more.

Here are our top 8 tried and tested recipes!

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES



Butter Toffee Chocolate Chip Crunch Cookies image

Provided by Food Network

Time 27m

Yield 4 dozen cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg, lightly beaten
2 tbsps. milk
1 tsp. salt
3/4 tsp. baking soda
1 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
1 (8 oz.) pkg. toffee baking bits

Steps:

  • HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  • ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  • DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  • BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES



Chocolate Chip-Marshmallow Crunch Cookies image

These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 40

Number Of Ingredients 14

2 cups Corn Chex™ cereal
2 tablespoons butter
1 tablespoon granulated sugar
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup 60% cacao bittersweet dark chocolate chips
1 cup miniature marshmallows
1 cup old-fashioned oats

Steps:

  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
  • Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
  • Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
  • Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g

CHOCOLATE CRUNCH COOKIES



Chocolate Crunch Cookies image

This is from the Fall edition of Food and Drink, the wonderful free magazine we get at the LCBO in Ontario. I made these on the weekend as we had a bunch of people here to reroof our house and they were a big hit.

Provided by Jan in Lanark

Categories     Drop Cookies

Time 25m

Yield 30-35 cookies

Number Of Ingredients 13

1 1/2 cups butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups oats
2 cups Rice Krispies
1 1/2 cups chocolate chips
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°F.
  • Mix butter, sugars, eggs and vanilla together in a large bowl until well blended. I just did this with a wooden spoon rather than a mixer.
  • Blend flour, baking powder, baking soda and salt together and add to the bowl, then oats, Rice Krispies, chocolate chips and pecans. Stir well.
  • Drop batter on parchment covered baking sheets in mounds of about 3 T., 3 inches apart, and flatten well with your hand.
  • Bake for about 10 minutes until pale gold and let rest on sheets for a few minutes before removing to a cooling rack.

Nutrition Facts : Calories 271, Fat 14.2, SaturatedFat 7.7, Cholesterol 38.5, Sodium 223.5, Carbohydrate 34.3, Fiber 2, Sugar 18.6, Protein 3.8

CHOCOLATE PEANUT BUTTER CRUNCH COOKIES



Chocolate Peanut Butter Crunch Cookies image

Provided by Food Network

Time 23m

Yield 5 dozen cookies

Number Of Ingredients 15

or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1/2 cup Jif® Creamy Peanut Butter
2 large egg
1 tsp. vanilla extract
Crisco® Original No-Stick Cooking Spray
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups quick rolled oats
1 cup Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3/4 cup milk chocolate chips
3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces

Steps:

  • HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
  • BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
  • STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
  • *Butterfinger candy bars were used in recipe testing.

DOUBLE CHOCOLATE-PEPPERMINT CRUNCH COOKIES



Double Chocolate-Peppermint Crunch Cookies image

Provided by Janet Taylor McCracken

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Low Cal     Christmas Eve     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 50

Number Of Ingredients 12

2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed

Steps:

  • Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
  • Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
  • Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
  • Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

CHOCOLATE CRUNCH COOKIES



Chocolate Crunch Cookies image

Chocolate and peanut butter is such a good combination that they even have that heavenly candybar that we all love. This cookie recipe does not require any baking, just a little heating of the burners. They are so good and a wonderful treat to take to work or school...Hope you enjoy

Provided by Linda Griffith

Categories     Cookies

Time 35m

Number Of Ingredients 8

1/2 c butter or margarine
2 c granulated sugar
1/2 c evaporated milk
4 Tbsp cocoa powder
1/2 c creamy peanut butter
3 c oats, quick cooking
1 c rice crispy cereal
2 tsp vanilla extract

Steps:

  • 1. In a four quart saucepan, add the butter, sugar, evaporated milk and the cocoa. Mix thoroughly and bring to a rolling boil. Let boil for one minute without stirring. Remove from heat
  • 2. Stir in peanut butter, rice crispy cereal, oats and vanilla
  • 3. Mix well and drop by rounded Tablespoon onto waxed paper or parchment paper. Let cool completely before digging in.

CHOCOLATE CHIP CRUNCH COOKIES



Chocolate Chip Crunch Cookies image

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     Gourmet     Small Plates

Yield Makes about 16 cookies

Number Of Ingredients 9

1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup firmly packed light brown sugar
1 large egg yolk plus 2 teaspoons water, or 1 large egg white
1/2 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup toasted rice cereal

Steps:

  • Preheat the oven to 375°F. In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg yolk mixture or the egg white. Add the flour, the baking powder, the salt, and the vanilla, stirring until the dough is blended well, and stir in the chips and the cereal. Arrange level tablespoons of the dough 2 inches apart on a lightly greased baking sheet and bake the cookies in the middle of the oven for 8 to 10 minutes, or until they are golden. Transfer the cookies with a spatula to a rack and let them cool.

DOUBLE CHOCOLATE-PEPPERMINT CRUNCH COOKIES



DOUBLE CHOCOLATE-PEPPERMINT CRUNCH COOKIES image

Categories     Cookies     Dessert     Bake     Christmas

Yield 50

Number Of Ingredients 12

2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 red-and-white-striped hard peppermint candies, coarsely crushed

Steps:

  • Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling. Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 11/2 inches apart. Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely. Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the cookies will taste. Look for chocolate with a cocoa content of at least 60%.
  • Don't overmix the dough. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature. This will help them get a crispy exterior and a chewy interior.
  • Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

Chocolate crunch cookies are a delicious and easy-to-make treat. By following these tips, you can make sure your cookies turn out perfect every time. So next time you're in the mood for a sweet snack, give this recipe a try!

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