My love of peanut butter knows no end. And I’m certain my obsession with greek yogurt and granola parfaits is equally out of control. Peanut butter cookies, however, are one of my least favorite things. Considering my love of peanut butter, and of cookies, this is basically just madness. But these granola cookies fix all my woes…
Peanut Butter Granola Cookies
There are two reasons I usually run from peanut butter cookies like the plague. First, they are always so dry. Why can’t moist, chewy peanut butter cookies be the norm, not these dried out, bland pieces of food?
Second, they don’t usually have anything crunchy in them (besides that random peanut chunk). And, honestly, “chunk” is an overstatement for the minutia peanut pieces I usually find. Anyway, soft, chewy peanut butter cookies is what I yearn for in life (among a million other things).
In the meantime, I’ve made countless other cookie recipes, but now it’s time to pony up!
And if you really want to brighten your cookie-making experience, you’ll love Sarah’s floral baking mat!
I decided to try my hand at making such a delicious cookie recently, but I only had creamy peanut butter on hand. I needed to add something with a bit of crunch.
After a hunt through my cupboards, I added some granola into the batter. Low and behold, I found myself devouring chewy peanut butter granola cookies by the handful in no time.
I like to pretend that having granola in my granola cookies makes them healthier. What about with a glass of milk? It’s not true, but sometimes I just don’t care – delicious cookies are good for the soul, aren’t they? I mean, as long as I don’t try to pass them off as breakfast!
I haven’t tried it yet, but I’m guessing that nearly any kind of granola would be good and muesli might even work well!!
How to make soft peanut butter cookies?
This cookie recipe is based largely on the one my mom makes every holiday season. I think it’s called a peanut blossom cookie. It’s basically a soft peanut butter cookie with a chocolate star or Hershey’s kiss on top.
I just looked up a standard recipe and they’re largely the same. My recipe calls for a little more flour, some milk, and no baking powder. Those are literally the only differences. And yet, in my humbly subjective opinion, my cookies are infinitely better!
PEANUT BUTTER GRANOLA COOKIES
Looking for a delicious cookie with a hint of crunch and comforting flavors? Then you'll love this peanut butter and granola cookie. The granola adds a slight crunch throughout and the recipe is for a soft peanut butter cookie - no dry cookies around here!
- 1 cup peanut butter
- 1 cup butter at room temperature
- 1 cup sugar
- 1 cup brown sugar
- ¼ cup milk
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 2 cups granola I used Nature's Path Pumpkin Flax Granola
- 2 teaspoons baking soda
- 1 teaspoon salt
Preheat oven to 375 degrees.
Cream peanut butter, butter, and sugars in large bowl or bowl of stand mixer. Beat in milk, eggs, and vanilla.
In a separate bowl, combine flour, baking soda, and salt.
Add flour mixture and granola to batter, one cup at a time to incorporate.
Roll two tablespoons of dough into balls. Place at least 1-inch apart on ungreased baking sheet.
Bake 10-12 minutes until just starting to golden.