Peanut Butter Crunch Cookies Recipes

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CHOCOLATE PEANUT BUTTER CRUNCH COOKIES

Provided by Food Network

Time 23m

Yield 5 dozen cookies

Number Of Ingredients 15



Chocolate Peanut Butter Crunch Cookies image

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.

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

PEANUT BUTTER CRUNCH COOKIES

We didn't have any chocolate chips in the house, but we did have a bag of Nestle® Crunch candy bars meant for Halloween! Add that to an existing peanut butter oatmeal recipe, with a few modifications, and peanut butter crunch cookies are born!

Provided by dextraphy

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 30

Number Of Ingredients 12



Peanut Butter Crunch Cookies image

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.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 13.8 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 97.1 mg, Sugar 8.8 g

½ cup butter, softened
½ cup peanut butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 cup rolled oats
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
8 mini crisped rice chocolate bars (such as Nestle® Crunch bar), roughly chopped

CRUNCHY PEANUT-BUTTER COOKIES

These salty-sweet-crunchy confections make the best snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 48

Number Of Ingredients 6



Crunchy Peanut-Butter Cookies image

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.

1 1/2 cups crunchy peanut butter
1 cup light brown sugar
1 stick softened unsalted butter
1 large egg
1 1/2 cups all purpose flour
1 teaspoon baking powder

PEANUT BUTTER CRUNCH COOKIES

"The next time you're craving peanut butter cookies try this variation with oats and Grape-Nuts. I think it's even better than the regular cookies, which I like a lot." -Jack Horst of Westfield, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 11



Peanut Butter Crunch Cookies image

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.

Nutrition Facts : Calories 56 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

1/4 cup butter, softened
1/4 cup creamy peanut butter
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup Grape-Nuts

PEANUT BUTTER COOKIES (WITH A CORN FLAKE CRUNCH!)

Make and share this Peanut Butter Cookies (With a Corn Flake Crunch!) recipe from Food.com.

Provided by vrvrvr

Categories     Dessert

Time 1h15m

Yield 60 cookies

Number Of Ingredients 9



Peanut Butter Cookies (With a Corn Flake Crunch!) image

Steps:

  • In bowl of electric mixer, cream butter and sugars.
  • Add peanut butter; mix well.
  • Add eggs and vanilla; mix well.
  • Add flour and baking soda.
  • Stir in corn flakes until incorporated.
  • Roll dough into 1" balls, place two inches apart on cookie sheet. (If dough is too tacky, add a little more flour.)
  • Press down balls with fork (dip it in flour if need be) to make a criss-cross pattern.
  • Bake at 375 for 10-12 minutes until set and lightly golden.
  • Transfer to racks upon removing from oven.

Nutrition Facts : Calories 95.8, Fat 5.5, SaturatedFat 2.5, Cholesterol 14.3, Sodium 74.4, Carbohydrate 10.4, Fiber 0.4, Sugar 5.6, Protein 1.9

1 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1 cup peanut butter (I use all natural, the kind that is just peanuts & salt)
2 eggs
1 teaspoon vanilla
2 1/2 cups flour (generous)
1 teaspoon baking soda
1 cup finely crushed corn flakes

MOM'S PEANUT BUTTER CRUNCH COOKIES

My mom first made these cookies for me back in 1979 when I was just in kindergarden. These unique peanut butter cookies feature the addition of Shredded Wheat cereal which adds a delicious and tasty "crunch" in every bite!

Provided by Harley Seashell Pri

Categories     Dessert

Time 24m

Yield 60 cookies

Number Of Ingredients 10



Mom's Peanut Butter Crunch Cookies image

Steps:

  • Oven@ 350 Crush cereal into shreds.
  • Set aside.
  • Mix flour, soda and salt; set aside.
  • Mix rest of ingredients.
  • Beat until light and fluffy.
  • Fold in dry ingredients; mix well.
  • Drop by tablespoons full onto ungreased cookie sheat.
  • Criss-cross flatten with a fork.
  • Bake for 14 minutes.

20 frosted mini-wheats cereal
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter, soft
1 cup peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla

PEANUT BUTTER CORNFLAKE CRUNCH BARS

A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.

Provided by Kathleen

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 4



Peanut Butter Cornflake Crunch Bars image

Steps:

  • Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
  • Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
  • Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 62.2 g, Fat 11 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 284.3 mg, Sugar 28.4 g

1 cup light corn syrup
1 cup white sugar
1 cup smooth peanut butter
10 cups cornflakes cereal

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