Chocolate Peanut Butter Breakfast Cookies

This chocolate peanut butter breakfast cookies recipe is thick, fudgy, naturally sweet, and so easy you’ll memorize it after one batch. These cookies are loaded with melty chocolate, rich cocoa, hearty oats, and creamy peanut butter, they bake up in just about 15 minutes. Whether you need a grab-and-go breakfast, a wholesome snack, or a sweet-but-smart lunchbox treat, these are about to be your new favorite thing.

I love these chocolate peanut butter breakfast cookies because they feel indulgent but are secretly packed with good-for-you ingredients. There’s no flour, no refined sugar, and no complicated steps—just simple pantry staples and bold flavor. (And if you’re cookie-obsessed like me, you might want to peek at my Peanut Butter Oatmeal Cookies or Banana Peanut Butter Cookies With Vanilla next!

Why You’ll Love This Chocolate Peanut Butter Breakfast Cookies Recipe

• Made with just 5 ingredients you probably already have.
• They’re sweetened naturally with banana—no sugar added!
• Perfectly fudgy, thanks to cocoa powder and peanut butter.
• They freeze and pack like a dream for school or work.
• Chocolate peanut butter breakfast cookies taste like dessert, but they’re breakfast-approved.

Ingredients Needed For Chocolate Peanut Butter Breakfast Cookies

• Ripe Bananas. These act as the natural sweetener and binder. The riper, the better they should be spotty and soft.
• Old-Fashioned Oats. Oats give the cookies structure and fiber. I like using rolled oats for a heartier texture.
• Peanut Butter. Creamy, natural peanut butter adds richness and holds everything together. You’ll want a little extra for swirling or stuffing.
• Cocoa Powder. This gives the cookies their deep, chocolatey flavor. Unsweetened is best here.
• Chocolate Chips. Mini or regular either works. They melt into gooey pockets of chocolate.

How I Make Chocolate Peanut Butter Breakfast Cookies

(This is a quick overview of how I make chocolate peanut butter breakfast cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Mash the bananas. Use a fork to mash until mostly smooth.
2. Mix in oats, cocoa, and peanut butter. Stir until fully combined into a thick dough.
3. Add chocolate chips. Fold them in gently.
4. Scoop and stuff. Use a spoon or scoop to portion the dough. Swirl or stuff with extra peanut butter as desired.
5. Shape and bake. Flatten slightly and bake at 350°F for 12 to 14 minutes until the edges are set.
6. Cool and store. Let them cool on the pan, then transfer to an airtight container.

Chocolate Peanut Butter Breakfast Cookies Variations

Nutty Crunch. Stir in chopped walnuts, pecans, or almonds for texture and healthy fats.

Tropical Twist. Add shredded coconut or a handful of dried pineapple bits for a sweet island vibe.

Fiber Boost. Mix in ground flaxseed or chia seeds for extra fiber and protein.

Spiced Mocha. Add a pinch of cinnamon or espresso powder to highlight the cocoa.

No Chocolate Chips. Leave out the chips and instead press a square of dark chocolate in the center before baking.

Nut Butter Variety. Swap peanut butter for almond butter, cashew butter, or even tahini for a unique flavor spin.

Kid-Friendly. Make smaller cookies and skip the peanut butter filling for a simpler, less messy snack.

Storing / Freezing Chocolate Peanut Butter Breakfast Cookies

After cooling completely, store these cookies in an airtight container. At room temperature, they’ll stay fresh for up to 3 days. If you keep them in the fridge, they’ll last closer to a week, perfect for prepping ahead.

To freeze, lay the cookies out on a baking sheet in a single layer and freeze until solid (about 1 hour). Then transfer them to a freezer-safe bag or container. They’ll stay good for up to 2 months without losing their texture.

When you’re ready to enjoy one, just thaw at room temperature for 30–60 minutes, or pop it in the microwave for 10 to 15 seconds to bring back that just-baked warmth and softness.

How to Pack for School and Work

These cookies are perfect for packing because they hold up well and don’t crumble easily. Here’s how I like to keep them fresh and lunchbox-ready:

Wrap individually. Use parchment or wax paper to wrap each cookie, then place in a reusable snack bag or airtight container. This keeps them from sticking together and makes them easy to grab and go.

Use compartment containers. Bento-style lunchboxes work great for these cookies, especially if you’re pairing them with fruit, cheese, or a yogurt cup.

Freeze and pack ahead. I love freezing cookies in individual bags and tossing one straight into a lunchbox in the morning. It keeps everything else cool and thaws by snack time.

Pair for a balanced meal. Add a hard-boiled egg, string cheese, or a handful of almonds for protein. Or go sweet and pair with berries or apple slices for a naturally sweetened lunchbox combo.

Nutrition Benefits of Chocolate Peanut Butter Breakfast Cookies

These chocolate peanut butter breakfast cookies might taste like a treat, but they’re loaded with ingredients that fuel your morning (or afternoon):

• Oats. Packed with fiber, they help with digestion and keep you full longer.
• Bananas. A great source of potassium, vitamin B6, and natural sweetness that eliminates the need for refined sugar.
• Peanut Butter. Full of healthy fats and plant-based protein to give lasting energy.
• Cocoa Powder. Rich in antioxidants and mood-boosting compounds, cocoa adds flavor and some extra nutrition punch.
• Dark Chocolate Chips. A little indulgent, yes, but also a source of antioxidants and pure comfort.

How to Make a Double Batch

These cookies freeze beautifully, so doubling the recipe is always a smart move.

Scale the ingredients. Simply double everything, and mix in a larger bowl. The dough is very forgiving and doesn’t require precision.

Scoop and freeze raw dough. Portion cookies and freeze unbaked dough balls on a tray. Once frozen, store in a zip-top freezer bag and bake straight from frozen, just add 1–2 extra minutes.

Bake and freeze. You can also bake a full double batch, cool completely, and freeze the finished cookies. Wrap them individually or stack with parchment between layers.

Label and date. Always mark the bag with the flavor and date, so future-you knows exactly what’s waiting in the freezer.

FAQs About Chocolate Peanut Butter Breakfast Cookies

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