These peanut butter crunch cookies taste just like the peanut butter crunch coat you find at ice cream shops! Crunchy peanut butter cookie dough gets rolled in peanuts and sprinkles, then baked to perfection!

Why you’ll love this recipe:

If your go-to ice cream topping is peanut butter crunch coat, you’ve come to the right place! Peanut butter cookies are one of my favorite cookies out there, but let’s be honest, they can be a little basic! With the addition of chopped peanuts and sprinkles you’ll be shocked by how much these crunchy cookies mimic the classic crunch coat flavor we all know and love.

Ingredients you’ll need:

For the crunch coat:

Granulated sugar
Rainbow sprinkles- I use jimmies but nonpareils work too
Chopped peanuts- roasted and salted is what I always have on hand
Egg white- you’ll roll the dough balls in egg white before rolling in crunch coat

For the peanut butter cookie dough:

Softened butter
Crunchy peanut butter- don’t use the natural stuff here!
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Baking powder

Peanut butter crunch cookies are easy to make and have soft, chewy centers with crisp edges and buttery flavor! The cookie dough doesn’t require any chilling and majority of the ingredients are pantry staples! It’s the perfect excuse turn what is otherwise a basic cookie into a fun, nostalgic treat.

How to make the best peanut butter crunch cookies:

Prep: Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
Make the crunch coat: To make crunch coat, combine granulated sugar, sprinkles, and chopped peanuts. Set that aside while you make the cookie dough.
Make the cookie dough: In a large mixing bowl, combine softened butter, crunchy peanut butter, brown sugar, granulated sugar, an egg, and vanilla extract. Once mixed, sprinkle in flour, baking soda and baking powder to form a dough.
Coat the dough balls: Roll the dough into 2-inch sized balls, coat in egg white, then roll in the peanut and sprinkle mixture from earlier.
Bake: Bake for 10-12 minutes or until lightly golden on the edges. Let cool completely on the baking sheets before enjoying.

My top tips:

Do not use natural peanut butter for this recipe. The cookies will only be the right texture if you use peanut butter brands like Jif or Skippy. Smooth or crunchy will both work but crunchy is highly recommend for extra texture!
Don’t skip the egg white! Rolling each cookie dough ball in egg white is what makes the sugar, sprinkle, and peanut coating stick to the exterior. It’s a quick step that makes a huge difference!
I just used lightly salted peanuts that I already had on hand in this recipe but if you have unsalted or honey roasted peanuts that would be completely fine! The most important thing here is just being sure to chop the peanuts into smaller bits so they stick to the cookies better.
Let these cookies cool on the baking sheets. The residual heat from the trays will finish the cooking process even out of the oven. It also makes the edges of these cookies extra crispy while leaving the inside chewy!

Looking for more cookie recipes? Try these out!

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