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Easy Chocolate Peanut Butter Crunch Cookies photo

Chocolate Peanut Butter Crunch Cookies

These Chocolate Peanut Butter Crunch Cookies are a must-try! A delightful mix of chocolate and peanut butter with a satisfying crunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips plus a few more for topping
  • 1/2 cup dark chocolate chips
  • 1/4 cup puffed quinoa
  • Flake sea salt for finishing

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C) for even baking.
  2. Step 2: Line a baking sheet with parchment paper.
  3. Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
  4. Step 4: In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  5. Step 5: Add the egg and vanilla, mixing until fully incorporated.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Step 7: Fold in the peanut butter chips, dark chocolate chips, and puffed quinoa.
  8. Step 8: Scoop the dough onto the prepared baking sheet, leaving space between each scoop.
  9. Step 9: Top each cookie with extra peanut butter chips.
  10. Step 10: Bake for 10-12 minutes, until edges are set but centers are slightly soft.
  11. Step 11: Sprinkle flake sea salt on top while cookies are warm.
  12. Step 12: Let cool for 5 minutes on the baking sheet, then transfer to a cooling rack.

Notes

  • Store cookies in an airtight container for up to one week.
  • Freeze cooled cookies for up to three months.
  • Reheat in the microwave for a few seconds for fresh-baked taste.