Chocolate Peanut Butter Breakfast Cookies.
These chocolate peanut butter breakfast cookies are such a hit! Chewy, crunchy and ridiculously filling, they are a great make-ahead recipe for the morning rush or perfect as a grab-and-go snack!
We’re kicking off spring on a sweet note!
These chocolate peanut butter breakfast cookies are so chewy, crunchy, delicious and most of all – satisfying. These babies will keep you full and filled up for a few hours. They’re perfect for grab-and-go snacks or breakfast. Or even a bedtime snack if you wish!
Plus, who doesn’t want a cookie for breakfast!
A local coffee shop here sells the most delicious cookies that they call “breakfast cookies.” I’m here to tell you that while they are one of my favorite cookies EVER, they are really chocolate chip peanut butter oatmeal cookies. Huge, rich, chewy and incredible.
I could eat one every day!
But if I do have one, I sort of want to lay down and take a nap after.
Which is why I was on a mission to come up with a feel good chocolate peanut butter breakfast cookie. The flavor in life that I cannot resist, for breakfast. In cookie form.
The base of these cookies comes from my granola scones. The best scones to ever exist! They are like if a granola bar and a scone had a baby. Super textured, chewy, packed with seeds, nuts, oats and more.
And then I asked myself but WHY haven’t I made these in cookie for yet?
With the best possible flavor combo to ever exist?
It can’t even be argued. Chocolate peanut butter is the most elite flavor combination and even though Eddie doesn’t really care for it (like, HOW?!), I still stand by it being top notch.
Which meant that if I was going to use the granola scone base, a few changes had to be made. First, the dried fruit. I kept it strictly to dates, but you could also use dried figs. I’d skip the cherries or cranberries if you want to continue with the rich chocolate peanut butter flavor.
It’s funny, because for years I’ve been in my complaining corner when brands try to tell me that their bars or desserts made with dates taste like cookie dough or chocolate or anything other than dates. Dates taste like dates! So in these bars, the dates add a wonderful sweet and chewy factor (and hello, fiber) and still taste like dates. They are what they are!
Many of the other ingredients remain the same. I keep the big flaked coconut, the sliced almonds and even the cinnamon because I love the flavor it adds. These ingredients all play a part in the chewy, crunchy, crisp factor.
If you’ve made the granola scones before, then you know that these need to be brought together with your hands. It’s truly like grabbing a handful of crumbly granola and forming it into a cookie or a scone. And it’s fabulous.
And yes, of course you can use almond butter! I’ve also made them with my pistachio butter and they are INCREDIBLE. Like I said, you can swap the fruits and even the nuts. Dreamy, crunchy, creamy, and tastes like a big treat!
I mean the melty chocolate chips are incredible.
This is how you have a great morning.
Chocolate Peanut Butter Breakfast Cookies
Chocolate Peanut Butter Breakfast Cookies
Ingredients
- ½ cup all-purpose flour
- ½ cup old fashioned rolled oats
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- kosher salt
- 6 tablespoons cold unsalted butter
- ½ cup sliced almonds
- ½ cup flaked coconut
- ⅓ cup chocolate chips
- ⅓ cup chopped dates
- ½ cup heavy cream, plus extra for brushing
- 1 tablespoon vanilla extract
- ⅓ cup melted peanut butter
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Measure out all of your ingredients in order for the process to move quickly so the butter stays cold.
- In a large bowl, stir together the flour, oats, sugar, baking powder, soda, cinnamon and a big pinch of salt. Grate the cold butter (it must be cold!) over the dry ingredients, then stir and blend it in until incorporated and in tiny pieces throughout the flour. You want it evenly dispersed throughout the flour so there aren’t large pockets of melted butter when the cookies bake.
- Stir the almonds, coconut, dates and chocolate chips in the flour mixture. In a measuring cup, whisk together the cream and vanilla extract.
- Make a well in the center of the dry ingredients and add the peanut butter. Stir to combine. Add the milk mixture. Stir to bring the dough together. You may need to use your hands to fully bring it together. If it still seems impossible, add more cream about 1 tablespoon at a time.
- Divide the dough in equal portions and form into cookies. These will not spread much, so I tend to use 2 to 3 tablespoons, then form them into a cookie that is a little less than 1 inch thick.
- Place the cookies on the baking sheet about 1 to 2 inches apart. Brush with cream.
- Bake for 10 to 12 minutes, or until the cookies are golden brown. Let cool completely before serving. I like to store these either wrapped in foil or a sealed container at room temperature. They are even good from the fridge!
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Going on repeat!
3 Comments on “Chocolate Peanut Butter Breakfast Cookies.”
these look so good! your granola scones are one of my favorite scone recipes ever. going to make these around easter since i gave up pb for lent 🤪
Can you comment on the “melted Peanut butter” in the recipe. Is this regular pb that you warm up? Can I use natural PB instead?
where are the nutrients