These Peanut Butter Crunch Cookies are a delightful treat for anyone who loves the combination of sweet and salty with a satisfying crunch. The cookies are soft and chewy on the inside with a golden crisp edge, thanks to the addition of crushed cornflakes or rice cereal. The peanut butter flavor is rich and comforting, making these cookies perfect for sharing with family and friends or enjoying as a quick snack. Whether you’re a peanut butter fan or just looking for a fun twist on a classic cookie, these will become a new favorite in your baking rotation.
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups crushed cornflakes or crispy rice cereal
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until smooth and creamy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed cornflakes or crispy rice cereal, ensuring the mixture stays light and crunchy.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are lightly golden around the edges but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Peanut Butter Crunch Cookies with a glass of cold milk!
