Peanut Butter Crunch Cookies with Chocolate Drizzle

Peanut Butter Crunch Cookies. 2014 Christmas Cookie Recipe Swap via

Tis the season for sweets!

And do I have something delicious to share with you today! I baked up a batch of these scrumptious Peanut Butter Crunch Cookies with Chocolate Drizzle for a fun event that’s happening across blogland today—a Christmas Cookie Recipe Swap! It’s sort of like a cookie exchange, but since it’s happening online, we’re swapping recipes instead of actual cookies.

So, how does a Christmas Cookie Recipe Swap work? Well, everyone who signed up was given a partner to swap recipes with. My partner was Cassie of Southeast by Midwest, who sent me this recipe. (I sent her a recipe for Dark Chocolate Cookies with Butterscotch Chips; head over to her blog to check them out!).

As soon as I read this recipe, I knew these cookies would be amazing. And I was right! They are dense and super peanut-buttery, and the toffee bits add a satisfying crunch. Plus, you can mix up the batter in just a few minutes, so they’re perfect for when you need a quick way to satisfy your sweet tooth. Or when you remember you’re supposed to bring dessert to that party tonight (wink).

Chocolate Drizzled Peanut Butter Crunch Cookies via

My husband is a cookie-slash-peanut-butter fanatic; I barely had the melted chocolate drizzled on the cookies before he was asking if he could eat one. Lucky for him it doesn’t take long for the chocolate to harden up!

Scrumptious Peanut Butter Crunch Cookies. 2014 Christmas Cookie Recipe Swap. via

I think this recipe will become a go-to for us. I usually have all of the ingredients on-hand, and the quick prep time means you won’t spend all day in the kitchen. The only problem is how quickly they disappear!

What you’ll need:

Ingredients for Peanut Butter Crunch Cookie

Peanut Butter Crunch Cookies with Chocolate Drizzle
Recipe type: Dessert
Serves: 18 cookies
Prep time:
Cook time:
Total time:
Delicious dense and peanut-buttery cookies with crunchy toffee bits and decadent chocolate drizzle.
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 lg egg, lightly beaten
  • 1 tsp vanilla
  • ¼ tsp honey (or to taste)
  • ¼ cup Heath Toffee Bits
  • Coarsely Grounded Sea Salt
  • Ghirardelli Milk or Dark Chocolate Melting Wafers
  1. Preheat the oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. Mix peanut butter, sugar, lightly beaten egg, vanilla, and honey until well combined.
  4. Add Heath Toffee Bits and stir gently.
  5. Using spoons or a cookie scoop, scoop small balls of dough onto the cookie sheet. Space them evenly, then cross-hatch each cookie with a fork.
  6. Sprinkle a small amount of the sea salt over cookies.
  7. Bake for 12 - 15 minutes, until cookies are set.
  8. Remove from oven and allow to cool for 5 minutes before removing cookies to a cooling rack.
  9. Melt the Ghirardelli wafers according to package instructions, then drizzle the melted chocolate over the cooled cookies using a parchment triangle, decorating bag or small spoon.
  10. Allow chocolate to set before stacking or storing cookies.
Depending on the size of the cookie scoop used, you may get more than 18 cookies out of one batch.


Peanut Butter Crunch Cookies with Chocolate Drizzle. via

Sharing with: Outside the Box / Work It Wednesday

Many thanks to Julie from White Lights on Wednesday for hosting and coordinating this Christmas Cookie Recipe Swap, as well as to her many awesome co-hosts: Aubrey from Real Housemoms, Rachel from {i love} my disorganized life, Wendy from Around My Family Table, Laura from Pink Cake Plate, Abbey from The Cards We Drew, Kelley from Miss Information and Carli from Dimple Prints.

Cookie Swap


If you’re looking for more cookie recipe inspiration, check out all of the swapped recipes below!

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