Craving the perfect balance of crunch, chew, and rich chocolate flavor? My Chocolate Crunch Cookies are here to deliver just that. These gourmet cookies are packed with layers of texture and flavor, featuring a homemade chocolate crunch made with only 3 ingredients. Each bite offers a satisfying bite of sweetness, balanced by the comforting chew of old-fashioned oats.
What truly sets these cookies apart is the brown butter toasted oats—a rich, nutty addition that deepens the flavor and adds a warm, caramelized aroma. The oats are toasted in brown butter to enhance their natural texture and create a cookie experience that’s both indulgent and satisfying. Perfect as an afternoon treat, a thoughtful gift, or a late-night snack, these crispy chocolate crunch cookies are made to impress. Whether you’re a fan of classic chocolate chip cookies or looking for something with a little more flair, these will quickly become your new favorite.
Ingredients
- 10 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 2 tablespoons granulated sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 3 tablespoons all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips
- 1/4 cup butterscotch chips
- 1 & 1/2 cups Rice Krispies
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Melt chocolate and butterscotch chips. Add the chocolate chips and butterscotch chips to a bowl over a double broiler. Stir until completely smooth and all the chips are melted.
- Add the Rice Krispies. Add the Rice Krispies and mix until fully combined.
- Chill chocolate crunch. Line a quarter sheet pan with parchment paper. Pour the chocolate crunch onto the pan and spread into an even layer. Place in the refrigerator to chill for at least an hour to harden the chocolate crunch.
- Brown the butter and oats. In a large nonstick skillet over medium high heat, add the cubed butter. Once it starts to melt and sizzle, add the oats. Continue stirring until the butter has browned and you see the yummy toasty bits. Don’t stop stirring or it may burn. Remove the butter oat mixture and place in a large glass bowl to cool for about 20 minutes.
- Add the sugars. Add dark brown sugar and granulated sugar and mix until combined.
- Add the eggs and vanilla. Add the egg, egg yolk, and vanilla extract. Mix until well combined.
- Add the dry ingredients. Add the flour, baking soda, and salt and mix just until combined.
- Add the crunch filling. Remove the chocolate crunch from the refrigerator and chop up enough to fill about 1 cup of small (1/2 inch) crunch pieces. Add to dough and stir until just combined.
- Scoop the cookies. Line a baking sheet with parchment paper. Scoop out cookies using a #20 (3 tablespoon) cookie scoop.
- Top with extra chocolate crunch. Press a few pieces of chocolate crunch into the top of each cookie dough.
- Prep the oven. Preheat oven to 350° F. If using a convection oven, preheat to 325° F.
- Bake. Bake for 13-14 minutes. Let cookies cool on baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling. Top with flaky sea salt and enjoy!
Step 1: Melt chocolate and butterscotch chips.
Step 2: Add the Rice Krispies.
Step 3: Chill chocolate crunch.
Step 4: Brown the butter and oats.
Step 5: Add the sugars.
Step 6: Add the eggs and vanilla.
Step 7: Add the dry ingredients.
Step 8: Add the crunch filling.
Step 9: Scoop the cookies.
Step 10: Top with extra chocolate crunch.
Step 11: Prep the oven.
Step 12: Bake.
Why you’ll love these chocolate crunch cookies
- Perfectly Balanced Texture – Chewy, crispy, and melty all at once—these cookies hit every note. The contrast between the soft, buttery base and the crunchy chocolate mix is pure delight.
- Rich, Buttery Flavor – The oats are toasted in golden brown butter, giving the cookies a deep, nutty richness that elevates them far beyond your average cookie.
- A Nostalgic Twist – Remember those childhood crispy treats? I’ve taken that nostalgic crunch and wrapped it in a rich, bakery-style cookie.
- Not Too Sweet, Just Right – The combination of chocolate, butterscotch, and toasted oats creates a flavor profile that’s indulgent without being overpowering.
- Butterscotch Lovers’ Dream – The butterscotch chips add a warm, caramelized sweetness that perfectly complements the deep chocolate and toasty oats.
Tips for the best chocolate crunch cookies
- Cool the Brown Butter Oat Mixture – Let the brown butter oat mixture cool for at least 20 minutes. If your brown butter oat mixture is too hot it will melt your chocolate crunch filling.
- Make the Chocolate Crunch Ahead – With only three ingredients, you can make your homemade crunch ahead of time to be ready for whenever you make a quick batch of these cookies. Keep it in an airtight container until ready to use.
- Don’t Overbake! – Pull them out when the edges are golden and the centers look just slightly underdone—they’ll finish baking on the tray as they cool.
- Add Extra Crunch on Top Before Baking – For bakery-style cookies, press a few extra pieces of chocolate crunch on top of each dough ball before baking. It looks great and gives extra crunch on the first bite.
Frequently asked questions
These aren’t your average cookies! In addition to the chocolate crunch, the oats are toasted in nutty brown butter, giving the cookies a deeper, more complex flavor and texture.
Not at all. The brown butter and toasted oats add balance, while the butterscotch and chocolate chips give them just the right amount of sweetness.
Definitely. While I think you’ll love the homemade chocolate crunch filling, you can play around with other mix-ins and totally customize this cookie! Try adding your favorite nut or chopped pretzels for a tasty sweet and salty twist.
Let them cool completely, then store in an airtight container at room temperature. They’ll stay fresh for about 5–7 days, but good luck keeping them around that long.
It’s a kitchen tool used for gently heating ingredients that are sensitive to direct heat, like chocolate, custards, or certain sauces.
If you don’t own a double boiler, you can make one by using a heatproof glass or metal bowl set over a regular saucepan. Make sure the bottom of the bowl doesn’t touch the water.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Chocolate Crunch Cookies
Ingredients
Chocolate Crunch
- 3/4 cup (130g) chocolate chips
- 1/4 cup (45g) butterscotch chips
- 1 & 1/2 cups (45g) Rice Krispies
Cookies
- 10 tablespoons (142g) unsalted butter (browned)
- 3/4 cup (150g) dark brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 cup + 3 tablespoons (152g) all-purpose flour
- 3/4 cup (68g) old-fashioned oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (120g) chocolate crunch (1/2 inch size pieces)
Instructions
For the chocolate crunch
- Add the chocolate chips and butterscotch chips to a bowl over a double broiler. Stir until completely smooth and all the chips are melted.
- Add the Rice Krispies and mix until fully combined.
- Line a quarter sheet pan with parchment paper. Pour the chocolate crunch onto the pan and spread into an even layer. Place in the refrigerator to chill for at least an hour to harden the chocolate crunch.
For the cookies
- In a large nonstick skillet over medium high heat, add the cubed butter. Once it starts to melt and sizzle, add the oats. Continue stirring until the butter has browned and you see the yummy toasty bits. Don’t stop stirring or it may burn. Remove the butter oat mixture and place in a large glass bowl to cool for about 20 minutes.
- Add dark brown sugar and granulated sugar and mix until combined.
- Add the egg, egg yolk, and vanilla extract. Mix until well combined.
- Add the flour, baking soda, and salt and mix just until combined.
- Remove the chocolate crunch from the refrigerator and chop up enough to fill about 1 cup of small (1/2 inch) crunch pieces. Add to dough and stir until just combined.
- Line a baking sheet with parchment paper. Scoop out cookies using a #20 (3 tablespoon) cookie scoop.
- Press a few pieces of chocolate crunch into the top of each cookie dough.
- Preheat oven to 350° F. If using a convection oven, preheat to 325° F.
- Bake for 13-14 minutes. Let cookies cool on baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling. Top with flaky sea salt and enjoy!
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
