Chocolate Peanut Butter Crunch Cookies

  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 5 dozen cookies
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or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

1/2 cup Jif® Creamy Peanut Butter

2 large egg

1 tsp. vanilla extract

Crisco® Original No-Stick Cooking Spray

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

2 cups quick rolled oats

1 cup Pillsbury BEST® All Purpose Flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3/4 cup milk chocolate chips

3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces


  1. HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
  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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