Cookies for Breakfast! ~ Recipe

Lately we have been on the receiving end of some scrumptious holiday treats; cookies, breads, candies, cakes.  All the cute little candies on the cookies are very intriguing and look so yummy, my kids can not resist to taste each and every one.  Little Z, only 2, took one small bite out of about 10 cookies, and that was it.  He was done.  Makes me laugh and smile watching him learn about this season and how very ‘sweet‘ it is.  Sometimes a little bit too sweet, I know, for our little tummies.

I thought I would share one of our all-time favorite recipes from the best baker I know, my mom.  Sometimes I let my kids eat these cookies for breakfast.  They probably have less sugar than most breakfast cereals, none that we eat, but even so a way to justify “Cookies for Breakfast! Yeah!”

We recently whipped up a batch and they were eaten up instantly…well within two days! Yep, all 8 dozen of them!


2 1/2 Cups 50/50 Pastry Flour

1 tsp. Baking Soda

1 Cup Peanut Butter

1/2 Cup Butter (softened)

2 tsp. Vanilla

1 Cup Honey

2 Eggs, beaten

Mix together:

2 1/2 cups flour (we use 50/50 pastry flour)

1 tsp. baking soda

Cream together in a separate large bowl: 

1 Cup peanut butter

1/2 cup butter (soft)

2 tsp. vanilla

Add Gradually, creaming until fluffy:

1 Cup Honey


2 eggs beaten, mix thoroughly.

In large bowl with peanut butter, add dry ingredients.  Mix well.  Blend in 2 cups semi-sweet chocolate chips.  

Drop by teaspoonfuls onto lightly greased cookie sheets.

Bake at 375 degrees for 10 minutes.  Makes 8 dozen! Yum!

Every time I bring these cookies to share some place, I am asked for the recipe.  Well, here it is!  Enjoy!  Maybe surprise a little one with come cookies for breakfast and a nice class of milk!  Smiles are guaranteed!


Image: Laura for

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4 thoughts on “Cookies for Breakfast! ~ Recipe

  1. Laura, these look fabulous! Thanks for the recipe! I’ve tried various types of breakfast cookies, but I bet these would be the yummiest. I bet they would even be good with oatmeal added to them. Is there a reason you use the 50/50 pastry flour? Could you sub for whole wheat?

  2. They are so yummy, Jen! I use 50/50 to make them fluffier. With whole wheat only they are a bit dense and more dry. (I’ve tried). Hodgson Mills makes a great 50/50 in your area:) I bet you could also add some oats!

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