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Three Breakfast Cookies stacked on top of each other

Breakfast Cookies with Peanut Butter and Chocolate

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


Cookies for breakfast? Yep! These Breakfast Cookies with Peanut Butter and Chocolate are a delicious way to wake up in the morning.



  • 1/2 cup (128 g) natural creamy peanut butter
  • 1/2 cup (120 g) mashed, over-ripe banana (about 1 medium banana)
  • 1/2 cup (107 g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups (240 g) chocolate peanut butter granola


  1. Preheat the oven to 375ºF. Line a baking sheet with parchment or a silpat liner.
  2. In a large bowl, or the bowl of a stand mixer, combine the peanut butter, banana, and brown sugar. Beat until smooth and combined, 2-3 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
  3. In another bowl, whisk together the flour, baking soda, and salt. Add this into the creamed mixture and mix to combine. Stir in the granola.
  4. Form the dough into balls of about 3 tablespoons of dough each. Place 2 inches apart on the prepared baking sheet. Use wet fingers to slightly flatten each ball of dough.
  5. Bake until the cookies are just set, about 10-12 minutes. Let cool slightly before serving.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1 cookie
  • Calories: 262
  • Sugar: 6 g
  • Sodium: 141 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 16 mg

Keywords: Breakfast Cookies