These are one of my new favorite cookies! When I saw that the recipe included Peanut Butter Puffins, one of my favorite cereals, I knew I had to give it a try. As much as I love Cooking Light, I am sometimes skeptical about their desserts and whether their version will live up to its full-fat counterpart. In the case of these Peanut Butter Crunch Cookies, there was nothing amiss. I may have been very generous with the peanut butter, peanuts and cereal, but I did not increase the butter or sugar and the flavor was perfect. The cookie dough is really crumbly. I refrigerated it overnight, but would not recommend this because the dough kept falling apart. I added some peanut oil to it to get the cookie dough to stick together. The original recipe yields 36 cookies, but I only got 20 from this recipe. I obviously made them a lot bigger, so maybe they weren’t so light after all….  I also roasted the peanuts in a skillet and let them cool before adding them to the cookie dough. I opted for a Nutella drizzle, but you can also use peanut butter, caramel or chocolate. These are definitely a crowd pleaser!

Peanut Butter Crunch Cookies | Au Bon Gouter

Peanut Butter Crunch Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 20
 

This recipe is everything you would ever want in a peanut butter cookie : chewy, crunchy and drizzled with Nutella. Yum!
Ingredients
  • 1¼ cups granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 7.9 ounces (about 1¾ cups) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup creamy peanut butter
  • ½ cup lightly crushed peanut butter-flavored cereal (such as Barbara’s Peanut Butter Puffins)
  • ¼ cup unsalted, dry-roasted peanuts

Instructions
  1. Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.
  2. Beat ⅓ cup creamy peanut butter into cookie dough at medium speed. Stir in cereal and peanuts. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 9 to 12 minutes or until cookies are lightly browned. Drizzle 3 tablespoons melted Nutella over cooled cookies.

Peanut Butter Crunch Cookies | Au Bon Gouter

Peanut Butter Crunch Cookies | Au Bon Gouter

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