High Energy Peanut Butter Breakfast Cookies
There’s something undeniably comforting about the combination of peanut butter and cookies, especially when you can enjoy them for breakfast. These High Energy Peanut Butter Breakfast Cookies are not only delicious but also packed with wholesome ingredients that will fuel your morning. Whether you’re rushing out the door or looking for a midday snack, these cookies are the perfect blend of sweetness and sustenance. So, let’s dive into the recipe and whip up a batch of these delightful treats!
The Upside of High Energy Peanut Butter Breakfast Cookies
Imagine starting your day with a cookie that not only satisfies your sweet tooth but also provides a boost of energy. These cookies are made with whole wheat pastry flour and oats, giving them a hearty texture and a nutritional punch. The creamy peanut butter adds protein and healthy fats, while the chocolate chips and pretzel pieces introduce a delightful contrast of flavors and textures. Best of all, they’re easy to make and can be stored for later, making them a convenient option for busy mornings.
What to Buy
For these High Energy Peanut Butter Breakfast Cookies, you’ll need to gather the following ingredients:
- 1 cup whole wheat pastry flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (1 stick) unsalted butter, at room temperature (or coconut oil)
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk chocolate or semi-sweet chocolate chips
- 1 cup broken stick pretzels
- A few extra chocolate chips and pretzel pieces for topping (optional)
What You’ll Need (Gear)
Before you get started, make sure you have the right tools on hand:
- Mixing bowls – for combining your ingredients.
- Electric mixer – to cream the butter and sugars together.
- Baking sheets – for placing your cookies on while they bake.
- Parchment paper – to line your baking sheets for easier cleanup.
- Cookie scoop – to portion out your cookie dough evenly.
- Cooling rack – to let your cookies cool after baking.
Build High Energy Peanut Butter Breakfast Cookies Step by Step
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the whole wheat pastry flour, old-fashioned rolled oats, baking soda, and salt. Set this mixture aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, granulated white sugar, and packed brown sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add Peanut Butter and Eggs
Add the creamy peanut butter, eggs, and vanilla extract to the butter and sugar mixture. Mix until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can lead to tougher cookies.
Step 6: Fold in Chocolate Chips and Pretzels
Gently fold in the chocolate chips and broken pretzel pieces. If you like your cookies extra chocolatey, feel free to add more chocolate chips!
Step 7: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For an extra touch, sprinkle a few additional chocolate chips and pretzel pieces on top of each cookie before baking.
Step 8: Bake to Perfection
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Once they’ve cooled completely, they are ready to be enjoyed!
Seasonal Twists
Feel free to get creative with your High Energy Peanut Butter Breakfast Cookies! Here are some seasonal twists to try:
- Fall: Add in some pumpkin puree and spices like cinnamon and nutmeg.
- Winter: Incorporate crushed peppermint candies for a festive touch.
- Spring: Mix in some chopped dried fruit like cranberries or apricots.
- Summer: Use shredded coconut and chopped nuts for a tropical vibe.
Learn from These Mistakes
When baking these cookies, keep these common pitfalls in mind to ensure your success:
- Using cold butter: Make sure your butter is at room temperature to achieve the right texture.
- Overmixing the dough: This can lead to tough cookies, so mix just until combined.
- Not measuring ingredients accurately: Use a kitchen scale or proper measuring cups for the best results.
- Baking on a hot baking sheet: Always line your baking sheet and let it cool between batches to prevent uneven baking.
Make Ahead Like a Pro
If you want to have these High Energy Peanut Butter Breakfast Cookies ready for busy mornings, consider these make-ahead tips:
- Cookie dough can be prepared in advance and refrigerated for up to 3 days. Just scoop and bake when you’re ready!
- You can also freeze the cookie dough. Portion it out and freeze the scoops on a baking sheet, then transfer to a zip-top bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
- Baked cookies can be stored in an airtight container for up to a week or frozen for up to 3 months.
High Energy Peanut Butter Breakfast Cookies Q&A
Can I use natural peanut butter instead of creamy peanut butter?
Yes, you can use natural peanut butter, but keep in mind it may alter the texture slightly. Natural peanut butter tends to be more oily, so you may need to adjust the flour slightly to achieve the right dough consistency.
Can I substitute the butter with coconut oil?
Absolutely! Coconut oil will give the cookies a subtle coconut flavor and make them dairy-free, but be sure to use it in a solid state for the best texture.
What can I use instead of eggs for an egg-free version?
You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) or unsweetened applesauce (1/4 cup per egg) as an egg substitute in this recipe.
How do I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe container.
One Pan, More Ideas
If you love these High Energy Peanut Butter Breakfast Cookies, you might want to try other delicious treats. Here are some ideas for your next baking adventure:
Time to Try It
Now that you have all the details for making High Energy Peanut Butter Breakfast Cookies, it’s time to get in the kitchen and give this recipe a try. With their delightful flavors, chewy texture, and nutritious ingredients, these cookies are sure to become a staple in your breakfast rotation. Whether you enjoy them fresh out of the oven or take them on the go, they are the perfect way to kickstart your day. Happy baking!
High Energy Peanut Butter Breakfast Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the whole wheat pastry flour, old-fashioned rolled oats, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, combine the softened unsalted butter, granulated white sugar, and packed brown sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, about 2-3 minutes.
- Add the creamy peanut butter, eggs, and vanilla extract to the butter and sugar mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can lead to tougher cookies.
- Gently fold in the chocolate chips and broken pretzel pieces. If you like your cookies extra chocolatey, feel free to add more chocolate chips!
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For an extra touch, sprinkle a few additional chocolate chips and pretzel pieces on top of each cookie before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Once they’ve cooled completely, they are ready to be enjoyed!
Notes
- Use room temperature butter for the best texture.
- Consider adding seasonal ingredients for variety.
- Store baked cookies in an airtight container for freshness.
