Chocolate Peanut Butter Breakfast Cookies Recipe
These Chocolate Peanut Butter Breakfast Cookies combine wholesome oats, flour, and buttery goodness with the rich flavors of peanut butter, chocolate chips, and a hint of coconut. Perfectly baked to golden perfection, these cookies make a delicious grab-and-go breakfast or snack option that's both satisfying and indulgent.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry 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
- Pinch of kosher salt
Mix-ins
- ½ cup sliced almonds
- ½ cup flaked coconut
- ⅓ cup chocolate chips
- ⅓ cup chopped dates
Wet Ingredients
- 6 tablespoons cold unsalted butter
- ½ cup heavy cream, plus extra for brushing
- 1 tablespoon vanilla bean paste
- ⅓ cup melted peanut butter
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure cookies do not stick and for easy cleanup.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, and a generous pinch of kosher salt until evenly distributed.
- Add Cold Butter: Grate the cold unsalted butter over the dry ingredients. Stir and blend the butter into the flour mixture until incorporated in tiny pieces evenly dispersed. This step is crucial to avoid large pockets of melted butter during baking and to create a crumbly texture.
- Incorporate Mix-ins: Stir in sliced almonds, flaked coconut, chopped dates, and chocolate chips into the flour and butter mixture for texture and flavor.
- Combine Wet Ingredients: In a measuring cup or small bowl, whisk together the heavy cream and vanilla bean paste until smooth.
- Add Peanut Butter and Cream Mixture: Make a well in the center of the dry mixture. Add the melted peanut butter and stir to start combining. Pour in the cream and vanilla mixture and stir everything together until the dough forms. Use your hands if necessary to bring the dough fully together. If the dough feels too dry, add more cream one tablespoon at a time until it holds.
- Form Cookies: Divide the dough into equal portions, using about 2 to 3 tablespoons per cookie. Shape each into a cookie less than 1 inch thick, as these cookies do not spread much during baking.
- Arrange and Brush: Place the cookies about 1 to 2 inches apart on the prepared baking sheet. Lightly brush the tops of the cookies with additional heavy cream to promote even browning.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until golden brown on top.
- Cool and Store: Allow the cookies to cool completely on the baking sheet before serving. Store leftover cookies wrapped in foil or in a sealed container at room temperature. These cookies also taste great chilled from the fridge.
Notes
- Ensure the butter is cold for proper texture; warm butter will alter the final crumb.
- If dough seems too dry, add cream gradually to avoid overly wet dough.
- Cookies do not spread much, so shape them accordingly.
- Brushing with cream is optional but helps achieve a nicely browned top.
- These cookies can be stored at room temperature or refrigerated and eaten cold.
