Tested till perfect Peanut Crunch Cookies
Peanut Butter Crunch Cookies
Photography by Ryna Szulc

Peanut Crunch Cookies

Honey-roasted peanuts add a sweet crunch to these favourite drop cookies.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 12 minutes
  • Portion size 50 cookies


  • 3/4 cup 3/4cupunsalted butter
  • 1/3 cup 1/3cupnatural smooth peanut butter
  • 2/3 cup 2/3cuppacked brown sugar
  • 1/3 cup 1/3cupgranulated sugar
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 cup 1cuplarge-flake rolled oats
  • 1 tsp 1tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupcoarsely chopped honey-roasted peanuts
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In large bowl, beat butter with peanut butter until smooth; beat in brown sugar and granulated sugar until fluffy. Beat in egg and vanilla.

In separate bowl, whisk together flour, oats, baking soda and salt; stir into butter mixture. Stir in honey-roasted peanuts.

Roll by 1 tbsp (15 mL) into balls. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Using fork, press to make crisscross pattern.

Bake in 350°F (180°C) oven until golden, about 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.

Nutritional Information Per cookie: about

cal 91 pro 2g total fat 5g sat. fat 2g
carb 10g fibre 1g chol 11mg sodium 53mg
potassium 23mg

% RDI:

calcium 1 iron 3 vit A 3 folate 5
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