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Double-Chip Peanut Butter-Granola Cookies

  • 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, H, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine, softened

  2. 1 cup sugar

  3. 1 cup firmly packed brown sugar

  4. 1 cup crunchy peanut butter

  5. 1 teaspoon vanilla extract

  6. 2 large eggs

  7. 2 1/2 cups all-purpose flour

  8. 2 teaspoons baking soda

  9. 1/4 teaspoon salt

  10. 3 cups granola with almonds

  11. 1 (12-ounce) package semisweet chocolate morsels

  12. 1 (10-ounce) package peanut butter morsels

Instructions Jump to Ingredients ↑

  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 375° 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 375° for 18 to 20 minutes.

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