Peanut Butter Crunch Cookies. Add that to an existing peanut butter oatmeal recipe, with a few modifications, and peanut butter crunch cookies are born! Using an electric mixer set on high speed, cream the butter and sugars in a large bowl. The Spruce / Emily Baker Dip a fork in flour and press it into the balls of dough, making a criss-cross design and flattening the cookies slightly. Cool cookies on a wire rack. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.

Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Classic Crunchy Peanut Butter Cookies are slightly soft in the center but loaded with roasted peanuts. They're a must for anyone's cookie repertoire and are perfectly easy and transportable for summer entertaining. You can cook Peanut Butter Crunch Cookies using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Peanut Butter Crunch Cookies

It's 1 1/2 cup of all-purpose flour.
It's 1/4 tsp of salt.
You need 1 tsp of baking soda.
You need 1/2 cup of unsalted butter at room temperature.
It's 3/4 cup of peanut utter, creamy or crunchy.
Prepare 1/3 cup of packed light brown sugar.
Prepare 1/3 cup of granulated sugar.
Prepare 1 of large egg.
You need 2 tbsp of milk, any type you have.
It's 1 tsp of vanilla extract.
You need 1 1/2 cup of mini M&Ms.
It's 10 oz of crushed butterfinger candy.

In a stand or electric mixer, beat the butter and sugars until well combined. Beat in peanut butter until combined then. In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth.

Peanut Butter Crunch Cookies instructions

Line your cookie sheets with parchment paper. Preheat oven to 375..
In a medium bowl whisk.flour, baking soda and salt, set aside.
Add sugars, beat until light and fluffy, add egg, milk and vanilla, beat in.
In a large bowl beat butter and peanut butter until creamy.
Stir in flour mixture, and mini M&Ms.
Have crushed Butterfinger candy on a plate.
Roll.cookie dough into 1 inch balls. Roll each ball in crushed Butterfinger crumbs, pressing to adhere..
Place coated cookie balls 2 inches apart on prepared pans, press balls to flatten slightly with the palm of your hand..
Bake 10 to 14 minutes until golden. Cool on making sheet 2 minutes then transfer to.wire rack to cool completely..

Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. Flatten each ball by crisscrossing with the tines. I only change lard to butter, and I used Jiff's Crunchy Peanut Butter, all else is unchanged. After many trials, this is the best peanut butter cookie I've tasted. Just a bit different than many of the others but the shortening used does make for a different cookie; crisp and crunchie.