Chocolate Peanut Butter Crunch Cookies

There’s something undeniably magical about the combination of chocolate and peanut butter. These two flavors come together in a way that is rich, creamy, and utterly satisfying. Imagine biting into a cookie that offers a perfect blend of soft chocolatey goodness, crunchy textures, and the irresistible taste of peanut butter. That’s exactly what you can expect from these Chocolate Peanut Butter Crunch Cookies. With every bite, you’ll experience a delightful symphony of flavors and textures that will leave you craving more.

Reasons to Love Chocolate Peanut Butter Crunch Cookies

First and foremost, these cookies are incredibly easy to make. With just a handful of ingredients and simple steps, you can whip up a batch in no time. The satisfying crunch from the puffed quinoa adds a unique twist that sets these cookies apart from your standard chocolate chip variety. Plus, who can resist a cookie that features both peanut butter chips and dark chocolate chips? It’s a cookie lover’s dream!

Not only are these cookies delicious, but they also make for a perfect treat for any occasion—be it a cozy afternoon snack, a sweet addition to your dessert table, or a gift for a friend. Each cookie is a delightful treat that will impress anyone lucky enough to indulge.

What You’ll Need

To create your own batch of Chocolate Peanut Butter Crunch Cookies, gather the following ingredients:

• 1 cup (140g) all-purpose flour
• 1/2 cup (22g) Dutch-processed cocoa powder, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, at room temperature
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (100g) peanut butter chips, plus a few more for topping
• 1/2 cup (80g) dark chocolate chips
• 1/4 cup (10g) puffed quinoa
• Flake sea salt, for finishing

Tools & Equipment Needed

To make the baking process smooth and enjoyable, you will need:

• Mixing bowls – For combining the dry and wet ingredients.
• Whisk – To mix the dry ingredients and ensure even distribution.
• Electric mixer – For creaming the butter and sugars together.
• Baking sheet – To place your cookie dough on while baking.
• Parchment paper – To line your baking sheet and prevent sticking.
• Cookie scoop or tablespoon – For portioning out your cookie dough.
• Cooling rack – To cool your cookies once they come out of the oven.

Chocolate Peanut Butter Crunch Cookies: How It’s Done

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and get that perfect chewy texture.

Step 2: Prepare Your Baking Sheet

Line a baking sheet with parchment paper to prevent your cookies from sticking and to make for easy cleanup later.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt until well combined. Set this mixture aside.

Step 4: Cream the Butter and Sugars

In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

Step 5: Add the Egg and Vanilla

Crack the large egg into the mixing bowl and add in the vanilla extract. Mix again until fully incorporated.

Step 6: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

Step 7: Fold in the Chocolate and Peanut Butter Chips

Gently fold in the peanut butter chips, dark chocolate chips, and puffed quinoa. This is where the magic happens, as the crunchy quinoa adds a delightful texture.

Step 8: Scoop the Dough

Using a cookie scoop or a tablespoon, portion out the cookie dough onto the prepared baking sheet, leaving space between each scoop for spreading.

Step 9: Add Toppings

Top each cookie with a few extra peanut butter chips for that extra pop of peanut butter goodness.

Step 10: Bake

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.

Step 11: Finish with Sea Salt

Once out of the oven, sprinkle a pinch of flake sea salt on top of each cookie while they’re still warm. This adds a beautiful contrast to the sweetness.

Step 12: Cool

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Seasonal Adaptations

If you want to switch things up, consider these seasonal adaptations:

• Fall: Add in some pumpkin spice for a cozy autumn twist.
• Winter: Incorporate crushed candy canes for a festive flavor.
• Spring: Mix in some chopped nuts like pecans or walnuts for added crunch.
• Summer: Consider adding dried fruits like cherries or cranberries for a fruity note.

Troubleshooting Tips

Baking is as much about precision as it is about creativity. Here are some tips for common issues you might face:

• Cookies spreading too much: Ensure your butter is not too soft; it should be at room temperature but not melted. You can also chill the dough briefly before baking.
• Cookies too dry: Make sure to measure your flour accurately. Too much flour can lead to dry cookies.
• Cookies not baking evenly: Rotate your baking sheet halfway through baking to ensure even heat distribution.
• Too hard after cooling: Overbaking can lead to a hard cookie. Keep an eye on them and take them out when they’re just set.

Refrigerate, Freeze, Reheat

These Chocolate Peanut Butter Crunch Cookies can be stored or saved for later:

To refrigerate, store cookies in an airtight container for up to one week. For freezing, ensure the cookies are completely cooled, then place them in a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds to bring back that fresh-baked goodness.

Ask the Chef

Can I use natural peanut butter instead of peanut butter chips?

Yes, you can use natural peanut butter, but it may change the texture slightly. If using natural peanut butter, consider reducing the amount of butter in the recipe to maintain the right consistency.

What can I substitute for puffed quinoa?

If you can’t find puffed quinoa, feel free to use puffed rice or even crushed cereal for a similar crunch.

How do I know when my cookies are done baking?

Look for the edges to be set and firm, while the center remains slightly soft. They will continue to cook a little as they cool.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for longer. Just scoop the dough onto the baking sheet and bake directly from the fridge or freezer, adding a few extra minutes to the baking time.

Serve & Enjoy

Now that you have baked your Chocolate Peanut Butter Crunch Cookies, it’s time to indulge! Serve them warm with a glass of milk, or pack them up for a sweet treat on the go. These cookies are perfect for sharing with friends or enjoying all by yourself. Every bite is a delicious reminder of why chocolate and peanut butter are a match made in heaven.

Indulge in the sweet, rich, and crunchy experience of these delightful cookies. Whether it’s a special occasion or just a regular Tuesday, they are bound to bring a smile to your face. Happy baking!