Chocolate Peanut Butter Breakfast Cookies

My kids love these chocolate peanut butter chip cookies for breakfast. They are kind of like a muffin, kind of like a cookie and absolutely tasty with a big glass of milk. Bake them up, put the extras in the freezer. When you need a quick breakfast, grab one or two from the freezer, heat it in the microwave for 10-15 seconds and enjoy!

Here is the recipe:

Chocolate Peanut Butter Breakfast Cookies (click here to print)

1 1/4 cups of whole wheat flour
1 1/2 cups of oats
2/3 cup unsweetened cocoa powder
pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup soft butter
1/2 cup vanilla yogurt
1 ripe banana
1/2 cup granulated white sugar
2/3 cup light brown sugar
2 teaspoons pure vanilla extract
2 eggs
10 oz or 1 2/3 cups peanut butter chips

Directions:

Preheat oven to 350 degrees. In a large mixing bowl combine flour, oats, cocoa, salt, baking soda and baking powder and set aside. In another mixing bowl cream together the butter and white sugar. Add in the yogurt, brown sugar, banana, eggs and vanilla. If the batter looks clumpy or curdled it's ok. Now slowly incorporate your dry ingredients into the wet, do not over mix. Fold in your peanut butter chips.

Place a sheet of parchment paper on a cookie sheet (or grease your pan well as cookies will stick). Scoop approximately 1 tablespoon of batter onto sheet leaving room for cookies to spread. Bake for 10-12 minutes.

If you don't not plan on eating all of the cookies right away, place them in a ziploc bag and put them in the freezer. When you are ready to eat a cookie, simply pop one in the microwave for 10-15 seconds to defrost.