Best 8 Chocolate Peanut Butter Crunch Cookies Recipes

PEANUT BUTTER CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the peanut butter.
• Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and toffee bits.
• Drop the dough by tablespoonfuls onto the prepared pans. Bake, one pan at a time, 12 to 15 minutes, or until lightly browned. Cool on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.

CRUNCHY PEANUT-BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
• On low speed, mix in flour and baking powder until a dough forms.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
• Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

PEANUT BUTTER CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth.
• Whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. Carefully fold chocolate bars into dough. Drop dough by rounded teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

CHOCOLATE PEANUT BUTTER CRUNCH COOKIES

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.

CHOCOLATE CRUNCH COOKIES WITH PEANUT BUTTER

Steps:

• 1. Get out a big bowl and place your crackers in one bowl and have another big bowl to place your finished crackers. You will spread the peanut butter on the top of the cracker and place them together with the bottom (flat side of cracker) facing out.
• 2. Be generous with the peanut butter but do not have peanut butter globing out on the outside of crackers. I also tend to use generic brands of snack crackers because they do not break as easy as the Ritz. Although the Ritz taste delish!
• 3. Melt down your candy chocolate in a double boiler pan or in microwave. Get out a small pair of tongs the kind you would use to flip hot dogs or burgers on the grill. Now dip your crackers into the chocolate and then tap the side of the bowl with your tongs to get off the excess chocolate and place cookie on wax paper. Sprinkle or drizzle chocolate on top for whatever festive occasion you are making them for.
• 4. Now, at Christmas time I will make these dipped in mint chocolate and they taste very close to Girl Scout Thin Mint Cookies. I always bag up the mint cookies so that the mint flavor doesn't get on any other cookies.
• 5. Oct. 27th, 2012 ---Melanie B's made a version for Halloween and here is a pic of them. She placed candy corns on top and they are adorable.
• 6. I love the orange flavored chocolate with drizzled dark chocolate on top or any kind of sprinkles or candies.
• 7. For Easter I love to make lemon dipped cookies. This picture I attached is so festive with the green sugar sprinkles. ---My previous place of employment the men would request the lemon flavored cookies most often.
• 8. I also have several friends that dipped white chocolate is their favorite.
• 9. 4-13-13 --- These are a great cookie/candy to make for bake sales or any fundraising event that includes baked goods. I just recently made 10 1/2 dozen of these and broke them up into little bags with 4 cookies each. I made tags for them and wrapped a pretty purple ribbon around them and sold them for $1.00 each. I had 32 bags to sell for my Aunt Linda's benefit and they all went.
• 10. 4-13-13 ---I also dipped in semi-sweet chocolate and then topped with mini M & M's and green sugar sprinkles.
• 11. 4-13-13 --- Here is a basketful of 32 bags of cookies ready to go to the bake sale.
• 12. 5-10-13---Made some more cookies for "Relay For Life" weekend 24 hr walk. My friend's family have a tent every year and request donations of food and such for those who participate in the walk.
• 13. 12-21-13 I made some Peppermint Beauties for my friends who love the minty cookies. I dipped in dark mint chocolate or this way with white chocolate and sprinkled with crushed peppermint candy....so, so pretty.
• 14. 12-21-13 Here they are boxed and ready to gift.
• 15. 12-21-13 Often times when I have some leftover chocolate in the pan I enjoy making up some bark. This time it is one of my favorites cause I adore peppermint park....it is delicious and pretty too.
• 16. 1-25-15 Made a batch of these for a church event this weekend.

PEANUT BUTTER CRUNCH COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in Grape-Nuts., Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a fork dipped in flour. Bake at 350° for 9-12 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.