Double-Chip Peanut Butter-Granola Cookies Recipe

Name: Double-Chip Peanut Butter-Granola Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or margarine, softened; 1 cup sugar; 1 cup firmly packed brown sugar; 1 cup crunchy peanut butter; 1 teaspoon vanilla extract; 2 large eggs; 2 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1/4 teaspoon salt; 3 cups granola with almonds; 1 (12-ounce) package semisweet chocolate morsels; 1 (10-ounce) package peanut butter morsels

Servings: persons

1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
1 cup crunchy peanut butter
1 teaspoon vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
3 cups granola with almonds
1 (12-ounce) package semisweet chocolate morsels
1 (10-ounce) package peanut butter morsels

1
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until smooth. Add peanut butter and vanilla, beating until blended. Add eggs, 1 at a time, beating after each addition.
2
Combine flour, baking soda, and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in granola and morsels; cover and chill 2 hours.
3
Shape dough into 1 1/2-inch balls, and place the balls 2 inches apart on baking sheets.
4
Bake at 375u00b0 for 8 to 10 minutes or until golden. Cool on baking sheets 5 minutes. Remove to wire racks to cool completely.
5
Note: For larger cookies, drop by 1/4 cupfuls onto baking sheets. Bake at 375u00b0 for 18 to 20 minutes.

2415

kcal

Calories

156

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter or margarine, softened, 1 cup sugar, 1 cup firmly packed brown sugar, 1 cup crunchy peanut butter, and more.

Yes, Double-Chip Peanut Butter-Granola Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double-Chip Peanut Butter-Granola Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions