Whole Wheat Peanut Butter Cookies
Chewy, soft and full of nutty, peanut butter flavor. These whole wheat peanut butter cookies are drool worthy. We use crunchy peanut butter for added texture.
Servings: 20 cookies
Calories: 145kcal
Equipment
- Fork
Ingredients
- ¾ cup packed (157 g) brown sugar light or dark
- ½ cup (113 g) unsalted butter softened
- ½ cup (140 g) peanut butter crunchy or creamy
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (180 g) soft white wheat flour whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 325°F with the rack in the center, or upper third position.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix ¾ cup packed brown sugar ½ cup unsalted butter ½ cup peanut butter together until combined, about 1-2 minutes.
- Add 1 large egg and 1 teaspoon vanilla extract, beat until lightened in color and fluffy, about 1-2 minutes.
- Add 1½ cups soft white wheat flour ½ teaspoon baking soda and ¼ teaspoon sea salt, mix until well combined.
- We recommend doing a trial bake before baking the whole batch of cookies, see the note section below.
- Using a 1½ tablespoon cookie scoop, or two spoons, scoop out the cookie dough. Place 2 inches apart on an ungreased baking sheet.
- Using a fork, press down on the cookies to make a crisscross pattern.
- Bake for 10-12 minutes or until the cookies are set and the tops are no longer shiny.
- Transfer the cookies to a cooling rack.
Notes
To do a trial bake, scoop out one cookie and bake it to see how it turns out. If the trial cookie spreads too much, add 1-2 tablespoons (more if needed) flour to the dough. If it doesn’t spread enough add 1-2 teaspoons of milk.
Nutrition
Calories: 145kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 156IU | Calcium: 16mg | Iron: 1mg