There is so much to love about the chocolate and peanut butter combo, especially when it’s in the form of a delicious sandwich cookie. Chocolate Peanut Butter Crunch Cookies are easy to make chewy peanut butter cookies that are sandwiched around creamy chocolate peanut butter frosting.
The exposed frosting is then rolled in chopped peanuts for a delightful crunchy texture. One bite into one of these sensational cookies and you’ll have a new favorite dessert!
This post has been sponsored by Pillsbury™. All thoughts and opinions are my own.
This an adaptation of my peanut butter cup cookies. I’ve made a couple variations of peanut butter cookies in the past. And this is the same concept but the cookies are sandwiched together with Pillsbury™ Chocolate Peanut Butter Frosting made with real Jif® Peanut Butter.
If you haven’t tried this frosting yet, I suggest you stop what you are doing and head to Kroger, Ralphs, or Fred Meyer and grab a couple of containers located in the baking aisle.
Normally, I’m not a huge fan of chocolate but my recipes lately have been saying otherwise. Between the baked chocolate donuts with peanut butter frosting and the chocolate peanut butter cheesecake, you’d think this is my favorite combination. And I must admit, when chocolate is paired with peanut butter, I can’t resist it.
With that said, I fell hard for this chocolate peanut butter frosting. I wanted to slather it on everything. Just look at how light and creamy it is. It glides across the tongue like chocolate peanut butter silk.
Basics of the peanut butter cookie
These chocolate peanut butter crunch cookies start with a good quality peanut butter. Because the frosting is made with real Jif® Peanut Butter I used the same in the cookie dough. This lent loads of rich peanut butter flavor to the cookies.
This recipe requires chilling of the dough so plan ahead for this. It needs to be refrigerated for at least 1 hour before rolling into balls. This will allow the flour to absorb all the liquid components in the batter and prevent excess spreading during baking.
You don’t need a ton of crazy ingredients either. I used all butter so the cookies would have a slight chewiness. Brown sugar also aids in the crisp-chewy texture while cornstarch keeps the center of the cookies soft.
Other than that, all you need is peanut butter, vanilla, egg, flour, baking soda, and salt.
Use a one tablespoon size cookie scoop to scoop out the cold dough. Using a cookie scoop will ensure all the cookies are the same size. This will make it easier to match them up.
And roll the dough into balls that are slightly taller instead of perfectly round. The will also help the centers stay thick and soft!
Fill with chocolate peanut butter frosting
As I mentioned above, I used Pillsbury™ Chocolate Peanut Butter Frosting made with real Jif® Peanut Butter to sandwich the cookies together. It’s such a silky frosting with the perfect balance of chocolate and peanut butter flavor.
Match up the cookies, pairing each one with another that’s similar in size and shape. Spread the frosting all over the bottom side of one cookie and sandwich with the other. Then roll the exposed frosting in chopped peanuts for additional texture.
I am loving the texture of the soft chewy cookie with creamy frosting and crunchy peanuts and I think you will feel the same.
Chocolate Peanut Butter Crunch Cookies
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (210 grams) light brown sugar, packed
- 1/2 cup (135 grams) creamy Jif® peanut butter
- 2 teaspoons vanilla extract
- 1 large egg
- 1 and 1/2 cups (195 grams) all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 11 ounces (312 grams) Pillsbury™ Chocolate Peanut Butter Frosting made with real Jif® Peanut Butter
- 1/2 cup (73 grams) unsalted roasted peanuts, finely chopped
- Add the butter and brown sugar to a large bowl. Beat on medium high speed with a hand-held or stand mixer fitted with a paddle attachment until combined and fluffy. Beat in the peanut butter on high speed. Beat in the vanilla and egg on medium speed, scraping down the sides of the bowl as needed.
- Whisk the flour, cornstarch, baking soda, and salt together. Add to the peanut butter mixture and mix on low speed until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or a silicone mat.
- Scoop balls of batter, about 1 tablespoon each and roll into balls. Arrange the balls onto the prepared baking sheets placing them about 3 inches apart.
- Bake the cookies for 10-11 minutes or until the edges are lightly browned. Cool completely before sandwiching.
- Pair the cookies based on size and shape. Spread the frosting onto the bottom side of one cookie and sandwich with the other. Repeat with remaining cookies. Roll the exposed frosting around the outer edge in chopped peanuts.
Make ahead tips
- Cookies will keep in an airtight container stored in the refrigerator for up to 1 week.
- You can prepare the batter, cover it tightly, and refrigerate for up to 2 days. Let it come to room temperature and continue to scoop and bake as directed. Or you can freeze the cookie dough for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before scooping and rolling.
- Assembled sandwich cookies will keep for to 3 months stored in the freezer. Thaw in the refrigerator overnight then bring to room temperature before serving.