I saw these cookies in Food and Wine and knew I’d make them faster than you can say dark-chocolate-and-peanut-butter. With only three ingredients (two of them being my aforementioned favorites), they were so easy to throw together.
The recipe uses granola ingeniously — first as a flour substitute (when ground in the food processor) and second for added crunch and texture. I took out some of the extra raisins in my granola as I like my chocolate/PB marriage to be untainted.
The result is a sandy, shortbread-like cookie bursting with flavor and texture. Perfect with a tall glass of milk!
(I found the chocolate peanut butter in my organic section under the brand name Peanut Butter & Co.)