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Chocolate Peanut Butter Crunch Cookies

chocolate-peanut-butter-crunch-cookies

Cook Time: 8 Min

Yield: 5 Servings

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chocolate-peanut-butter-crunch-cookies

Ingredients

 

  • 3/4 C. Crisco® Butter Flavor Crisco® All-Vegetable Shortening
  • 3/4 C. firmly packed brown sugar
  • 3/4 C. granulated sugar
  • 1/2 C. creamy peanut butter
  • 2 large egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 3/4 C. milk chocolate chips
  • 3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*

Directions

  1. HEAT oven to 375°F. Coat cookie sheets with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
  3. STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
  4. *Butterfinger candy bars were used in recipe testing.

Chocolate Peanut Butter Crunch Cookies

chocolate-peanut-butter-crunch-cookies

Cook Time: 8 Min

Yield: 5 Servings

Ingredients

 

  • 3/4 C. Crisco® Butter Flavor Crisco® All-Vegetable Shortening
  • 3/4 C. firmly packed brown sugar
  • 3/4 C. granulated sugar
  • 1/2 C. creamy peanut butter
  • 2 large egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 3/4 C. milk chocolate chips
  • 3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*

Directions

  1. HEAT oven to 375°F. Coat cookie sheets with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
  3. STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
  4. *Butterfinger candy bars were used in recipe testing.

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