Double-Chip Peanut Butter-Granola Cookies

Southern Living
Groom's Chocolate Table: 2Recipe
Photo: Will Dickey; Styling: Cari South
Makes 4 1/2 dozen


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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


Prep: 20 Minutes
Chill: 2 Hours
Bake: 10 Minutes
Cool: 5 Minutes

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.

Note: For larger cookies, drop by 1/4 cupfuls onto baking sheets. Bake at 375° for 18 to 20 minutes.

Created date

June 2008