Happy St. Patrick’s Day! I guess I should’ve made a shepherd’s pie chocolate chip cookie to share with you today. But let’s be real, that wouldn’t be enjoyable to eat or look at. So instead, more peanuts!
Some people are chocolate chip cookie purists – no nuts, oatmeal, or anything else that would give the cookie added flare. I’ll never be a chocolate chip cookie purist. For those of you who have been reading my recipes for awhile, this is no surprise to you – my 26-ingredient chocolate chip cookies are anything but simple.
Faced with yet another challenge of creating a cookie with peanuts for the March theme of Chocolate Chip Thursdays, I set my sites on honey roasted peanuts. In my opinion, these are *hands down* the best type of peanut.
I was *this* close to adding oats to the mix when I remembered the amazing granola cereal I’ve been snacking on lately (FYI, granola is calorie-free as long as you eat it by the handful).
Granola & peanuts + browned butter cookie dough = super crisp, crunchy cookie.
Granola Crunch Honey Roasted Peanut Chocolate Chip Cookies
Makes about 3 dozen cookies
- 2/3 cup sugar
- 2/3 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup unsalted browned butter, cooled
- 2 eggs, beaten
- 2 tsp. vanilla
- 2 cups granola cereal (any kind, I used a basic one with raisins)
- 1 cup semisweet chocolate chips
- 1 cup honey roasted peanuts, chopped
Heat oven to 350 degrees F. Prepare cookie sheets with parchment paper.
In a large mixing bowl, mix sugars, flour, baking soda, and salt. Add browned butter and stir until combined. Add egg, vanilla, stir until mixed well. Fold in granola cereal, chocolate chips, and honey roasted peanuts.
Drop cookie dough by heaping tablespoonful onto prepared cookie sheets. Bake 12 to 15 minutes, until cookies are golden brown. Cool on cookie sheets 5 minutes; transfer to cookie racks and cool completely.