Recipe By dextraphy
Published Jun 19th
Peanut Butter Crunch Cookies
Prep 15m Cook 10m Additional - Ready In 25m
Servings 30 cookies Calories 117.4

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!

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

Nutrition Facts

  • Calories 117.4
  • Carbohydrate 13.8 g
  • Cholesterol 14.7 mg
  • Fat 6.3 g
  • Fiber 0.7 g
  • Protein 2.2 g
  • Saturated Fat 2.9 g
  • Sodium 97.1 mg
  • Sugar 8.8 g


  1. It took an additional 15 minutes to brown. I would increase heat on the next try. Also I doubled the chocolate.
  2. Me an the whole Fam Bam Love crunch and peanut butter so this was a must try... My kids and hubby loved them so much:) Thanx for sharing
  3. These were an easy to throw together nice tasting cookie but not something I'd buy Crunch (R) bars again to make. However if I had Crunch (R) bars needing using I may make these. If I'd make these again I'd increase the PB (double). THANKS for the recipe!