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Peanut Butter Crunch Cookies photo of stack of cookies on a green placemat

Peanut Butter Crunch Cookies

Peanut Butter Crunch Cookies - up the ante on traditional peanut butter cookies with the addition of roasted peanuts and crispy rice cereal. The perfect after school cookie with a tall glass of ice cold milk.
Course Cookies
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Author Barry C. Parsons

Ingredients

  • ½ cup butter
  • ½ cup peanut butter
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 ¼ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1/2 cup Rice Krispies cereal
  • 1/2 cup roasted peanuts + another 11/2 cup for rolling the cookies, optional

Instructions

  1. Cream the butter, peanut butter, white sugar and brown sugar well.
  2. Add the egg and vanilla extract and beat well.
  3. Sift together the flour, baking soda and salt. Add to creamed mixture and fold until dough forms.
  4. Fold in the cereal and peanuts.
  5. Make 1 1/2 inch balls and roll one half of the ball in an additional peanuts
  6. Place the dough balls, peanuts side up on a parchment lined baking sheet 2- 3 inches apart. Chill in the fridge for 30 - 60 minutes. Dough should be very well chilled before going into the oven.
  7. Preheat oven to 350 degrees F. Bake 13-15 minutes until golden brown at the edges Do not over bake or cookies will be brittle.
  8. Makes about 12 cafe -style large cookies or about 18 smaller cookies.