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!
Original recipe makes 30 cookies
Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup rolled oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 mini crisped rice chocolate bars (such as Nestle® Crunch bar), roughly chopped
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PREP
15 mins
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COOK
10 mins
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READY IN
25 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.
Nutrition
Calories: 117 kcal
Carbohydrates: 13.8 g
Cholesterol: 16 mg
Fat: 6.3 g
Fiber: 0.7 g
Protein: 2.2 g
Sodium: 97 mg