Peanut Butter Cookie Crumble

Much like my other crunch recipes, this is a cookie recipe adapted to make a crumblier dough and a crispier final product. Peanut butter this time. It’s great as a topping for cheesecake, mixed into yogurt, or added to a trail mix. If you’re feeling really crazy, add some tart dried cherries to the dough for some PB&J vibes.

Originally these were created as an inclusion for some banana bourbon ice cream, and I highly recommend that use as well.

Ingredients

• 4 tbsp Unsalted Butter
• 4.25 oz Peanut Butter
• 5 oz Granulated White Sugar
• 6 oz Light Brown Sugar
• 2 tsp Vanilla Extract
• 2 tsp Diamond Crystal Kosher Salt or 1 tsp Table Salt
• 1 large Egg
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 13 oz All-Purpose Flour
• 6 oz Crushed Peanuts (optional)

Directions

1. Preheat oven to 350ºF, and line two baking sheets with parchment paper.
2. In a large bowl mix butter, peanut butter, sugars, vanilla, salt until combined. No need to cream anything.
3. Add the egg and stir to combine.
4. In a separate bowl whisk flour, baking soda, baking powder, then add to dough.
5. Fold in the crushed peanuts, if using.
6. Let dough rest for 30 minutes, so the flour can absorb the moisture in the dough. It will be much crumblier after resting, which is exactly what we want.
7. Scatter dough in crumbles over 2 parchment lined baking sheets and bake until evenly golden brown, or a little longer if you want them extra crispy. Start checking them around the 14 minute mark, since each piece will be a different size and some will start to brown a little earlier than others.
8. Cool completely on pan for about 30 minutes, then transfer to an airtight container. You can break them up into smaller crumbles now, but I prefer to leave them larger just in case I want them later.