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Peanut Butter Chocolate Chip Crunch Cookies

If the idea of combining chocolate and peanut butter into crunchy peanut butter chocolate chip cookies creates an instant craving, you’re going to want to make these Peanut Butter Chocolate Chip Crunch Cookies as soon as possible!

Peanut Butter Chocolate Chip Crunch Cookies on a white and gray plate

Simple flavors are great, but sometimes you just want a little more. Something with lots of flavors that are so, so good together. Something with a little bit of crunch, perhaps. Something like these Peanut Butter Chocolate Chip Crunch Cookies!

These beauties start out as a traditional peanut butter cookies made with crunchy peanut butter for even more peanut flavor. Then come the chocolate chips, because what goes better with peanut butter than chocolate? Toffee bits join the party and bring their signature crunch and flavor. The result is a fantastic, irresistible cookie that instantly became a new favorite around here.

overhead view of Peanut Butter Chocolate Chip Crunch Cookies on a white and gray plate

You can tell by all the cookies recipes here at BoB that I love to bake batches and batches of them. I’ve made all kinds of cookies, but I think my favorites are the kinds that are just big celebrations of my favorite flavors. And peanut butter and chocolate rank pretty high on my list of favorites. But what I think makes these really shine is the added crunch from the peanuts and toffee.

I tend to give away the vast majority of the things that I bake. But sometimes there are things that we just can’t stand to see go. We kept a bunch of these irresistible cookies for ourselves and enjoyed snacking on them while Quinn took some time off from work. Luckily, this recipe makes a big batch so you can share some with your friends and still have plenty for yourself!

More Chocolate Peanut Butter Cookies

Peanut Butter Chocolate Chip Crunch Cookies

Yield about 48 cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Peanut Butter Chocolate Chip Crunch Cookies take the classic peanut butter and chocolate flavor combination and add some crunch with peanuts and toffee.

Peanut Butter Chocolate Chip Crunch Cookies on a white and gray plate

Ingredients

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (255g) crunchy peanut butter
  • 1 cup (170g) semisweet chocolate chips
  • 1/2 cup (80g) toffee bits

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the peanut butter.
  4. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and toffee bits.
  5. Drop the dough by tablespoonfuls onto the prepared pans. Bake, one pan at a time, 12 to 15 minutes, or until lightly browned. Cool on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

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    22 Comments on “Peanut Butter Chocolate Chip Crunch Cookies”

  1. Will definitely be making these. Sounds and looks delicious. Thanks for the recipe.

  2. These look so cakey and perfect!! Love cookies because I can eat like 20 and convince myself it’s not so bad. How bad for you can an innocent little cookie be? 😉

  3. Those look beautiful! Peanut butter and chocolate is just a match made in Heaven, I’m tellin’ ya! 🙂

  4. Adding toffee bits sounds like a great idea! Yum!

  5. As usual, you read my mind. Been looking for a “different” PB cookie to share with some serious PB fans. I love the crunch idea. And a little more complex than your standard chocolate/PB cookie. I look forward to making a few 100 or so. Thanks!!!

  6. Ooo what a great idea to use crunchy peanut butter and toffee! I’ve made peanut butter cookie before with toffee in them and peanuts but I didn’t even think to use crunchy peanut butter. It’s stuck in my head that it must be creamy for baking but that is obviously not true.

  7. oooooooh crunchy pb and toffee chips are a geeenius twist on regular peanut butter chocolate chip cookies! LOVE THESE!

  8. These were in Tuesday’s blag and I made them that day. Wonderful cookies!!! I loved the texture and crunch of the toffee, of course the chocolate and peanut butter were great. Definitely, I will make thses again… my husband love them

  9. Can I use wheat flour or finger millet flour.. What quantity?

    • My guess is that you could do a straight substitution of wheat flour. I’ve never used millet flour, so my best recommendation is to follow the manufacturer’s guidelines for substitution.

  10. I just made these today and they are EXACTLY what I was looking for! Crispy, chocolaty goodness with a dose of toffee — brilliant! Thank you for the recipe — I’ll come back here the next time I need something new and yummy to bake!

  11. Hello Jennifer 

    Could I use my natural (well stirred ) peanut butter for this recipe? 

  12. Oh my!! Perfectly good exactly what I wanted.. crisp on the outside soft in the middle ..not too sweet …and dangerously easy to make! I chose to make mine w/o toffee bits was my only adjustment. 

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