Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl (or the bowl of a stand mixer), add 1 cup smooth peanut butter and 1 cup light or dark brown sugar.
• Mix on medium speed about 30 seconds, until the peanut butter and sugar are combined and the mixture loosens slightly. Scrape down the bowl as needed.
• Add 1 large egg and continue mixing on medium until the dough is smooth and homogenous, about 20–30 seconds.
• Add 1 cup granola cereal and ½ cup semi-sweet chocolate chips. Mix on low speed just until the granola and chips are evenly incorporated; avoid overmixing.
• Using a 1½-tablespoon scoop or measuring spoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 9–10 minutes, until the edges are set and the tops look slightly firm but the centers are still a bit soft.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5–7 minutes (they will be fragile while warm).
• After 5–7 minutes, transfer the cookies to a wire rack to cool completely.
• Once cooled, store the cookies in an airtight container for up to 5 days.