Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!
“Who wants a cookie? I do… I do!”. If I had a dollar for every time I’ve asked my family that question, I’d be a wealthy woman-ha ha! Today I want to share with you a recipe for delicious peanut butter crunch cookies.
I found the recipe many years ago in a magazine I subscribed to called “Real Simple”. These cookies are not overly sweet, but have lots of CRUNCH to them, thanks in part to crispy rice cereal and chopped peanuts in the batter.
Did I forget to mention they are also quite YUMMY and can be made in a flash? That’s right! The recipe will yield about 4 dozen delicious cookies that you, your family and friends will enjoy.
These yummy cookies also freeze well, if they are wrapped and stored in an airtight container, so you can put some in the freezer for another day! Here’s how to make these treats.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Cookie Batter
Before mixing the batter, preheat your oven to 375°F. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in a large mixing bowl.
Beat until they are well combined. Turn the speed down to MEDIUM, then add a large egg, creamy peanut butter and vanilla extract. Beat until light and fluffy (about a minute).
In a bowl, sift together flour, baking soda, and salt. Turn the electric mixer to LOW speed, then add the flour mixture, a little at a time, to the cookie dough batter.
Continue to add in the flour and keep mixing until all the flour mixture has been incorporated. Remove mixer, then FOLD in the chopped peanuts and the crispy rice cereal until well combined.
Bake The Cookies
Shape the cookie dough into 1½” balls by using your hands (it will be sticky). Place the dough balls about 2″ apart on parchment paper-lined or foil-lined baking sheets (or silpat sheets if you have them).
Lightly press down the dough with your hands to slightly flatten. Bake the peanut butter crunch cookies at 375°F. for 10-12 minutes, or until golden brown and set on top.
Remove the cookies from the oven and let them rest about 5 minutes before transferring them to wire racks to finish cooling.
Let the peanut butter crunch cookies cool completely before serving. The cookies will “crisp up” a little bit as they continue to cool.
NOTE: If you will be freezing part of the batch, wait until they have completely cooled before wrapping them for the freezer.
Who Wants Some Peanut Butter Crunch Cookies?
Once the cookies have cooled to room temperature, they are ready to enjoy. They have a traditional peanut butter cookie flavor, but with extra crispiness thanks to the rice cereal and chopped nuts!
They’re really quite good, and I am confident you (and those you love) will enjoy them, too!
I really hope you like making and eating these peanut butter crunch cookies… we sure do!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More COOKIE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy recipes for cookies to choose from, including:
- Flourless, 3-Ingredient Peanut Butter Cookies
- Chocolate Crinkle Cookies
- Oatmeal Raisin Cookies
- Peppermint Pinwheel Cookies
- Raspberry Thumbprint Cookies
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Original recipe source: “Real Simple” Magazine, May 2005 issue, page 247
↓↓ PRINTABLE RECIPE BELOW ↓↓
Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!
- ½ cup butter at room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¾ cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups crispy rice cereal (like Rice Krispies)
- ½ cup chopped peanuts
Preheat oven to 375°F. Line baking sheets with parchment paper, aluminum foil or silpat sheets.
Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in large mixing bowl. Beat until well combined. Turn speed to MEDIUM, then add egg, peanut butter and vanilla. Beat until light and fluffy (about a minute).
Sift flour, baking soda, and salt together into a separate bowl. Turn mixer to LOW speed, then add flour mixture (a little at a time) to batter until all flour has been incorporated. FOLD peanuts and crispy rice cereal into dough until incorporated.
Shape dough into 1½" balls, rolling dough between using hands (it will be sticky). Place dough balls 2" apart on prepared baking sheets. Lightly press down dough with your hands, to flatten slightly.
Bake cookies at 375°F. for 10-12 minutes, or until golden brown and set. Remove from oven; let cookies rest 5 minutes before transferring to wire racks to cool.
Cool cookies completely before serving. They will "crisp up" as they cool. NOTE: If you are freezing any cookies, wait until completely cooled before freezing. Enjoy!
Here’s one more to pin on your Pinterest boards! 
Everyone loves these cookies. Nice peanut butter flavour with added crunch from the Rice Krispies.