What do you get when peanut butter cookie dough gets tangled up with chocolate covered peanuts? One darn good cookie that’s crisp, buttery and loaded with little chunks of chocolate peanuts. These lovely Chocolate Crunch Peanut Butter Cookies have nice peanut flavor and just a bit of chew at the center.
Total Time
40min
4.0
2 Ratings
Author: Compelled to Cook
Servings:
12
Ingredients
•
1 1/2
cups
All-Purpose Flour
•
1
tsp
Baking Soda
•
as needed
Salt
•
1/2
cup
Unsalted Butter
, room temperature
•
1/2
cup
Brown Sugar
, firmly packed
•
1/2
cup
Granulated Sugar
•
1
Farmhouse Eggs® Large Brown Egg (sponsored)
•
1/2
cup
Creamy Peanut Butter
•
as needed
Pure Vanilla Extract
or 30 each whole chocolate covered peanuts
•
1
cup
Roughly Chopped
Chocolate Covered Peanuts
•
30
Chocolate Covered Peanuts
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C) and position oven rack to the center. Line baking trays with parchment and set aside.
2.
In a small bowl whisk together All-Purpose Flour (1 1/2 cups), Baking Soda (1 tsp), and Salt (as needed).
3.
Bring the Unsalted Butter (1/2 cup) to room temperature.
4.
Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together the butter, Granulated Sugar (1/2 cup), and Brown Sugar (1/2 cup) light, then add the Farmhouse Eggs® Large Brown Egg (sponsored) (1) and beat until light and fluffy.
5.
Add Creamy Peanut Butter (1/2 cup) and Pure Vanilla Extract (as needed) and beat on low until just combined.
6.
Stir in flour mixture on low speed to combine until flour is just absorbed, scraping bowl once.
7.
Add in Chopped Chocolate Covered Peanuts (1 cup) and mix on low until evenly distributed.
8.
Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2 inches apart.
9.
Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking.
10.
Top each cookie with one of the Chocolate Covered Peanuts (30).
11.
Bake for 10-11 minutes until golden.
12.
Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
Author's Notes
The recipe yields 3 dozen 2 3/4 inch cookies. I prefer to bake one tray at a time, however if baking two trays, swap trays halfway through baking.
Nutrition Per Serving
CALORIES
416
FAT
23.1 g
PROTEIN
7.8 g
CARBS
47.6 g
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