Peanut Butter Crunch Cookies
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!
Servings: 12 cookies
Equipment
Ingredients
For the crunch coat:
- 1/4 cup granulated sugar
- 1/4 cup rainbow sprinkles
- 1/4 cup chopped peanuts
- 1 egg white for rolling
For the peanut butter cookie dough:
- 1/2 cup softened butter 1 stick
- 3/4 cup crunchy peanut butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
- To make crunch coat, combine granulated sugar, sprinkles, and chopped peanuts. Set that aside while you 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.
- Roll the dough into 2-inch sized balls, coat in egg white, then roll in the peanut and sprinkle mixture from earlier.
- Bake for 10-12 minutes or until lightly golden on the edges. Let cool completely on the baking sheets before enjoying.