Get the Recipe:
Peanut Butter Chocolate Chip Crunch Cookies
Peanut Butter Chocolate Chip Crunch Cookies take the classic peanut butter and chocolate flavor combination and add some crunch with peanuts and toffee.
Ingredients
- 1 ¼ cups (150 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (255 g) crunchy peanut butter
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (80 g) toffee bits
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and toffee bits.
- 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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