These Whole Wheat Peanut Butter Cookies are perfect on their own but I suspect if you dipped them in melted dark chocolate, they would be fab.
Sometimes it snows and you bake Peanut Butter Cookies.
If only because you went to the grocery store the night before the impending storm of doom and promptly left because of all the crazies who needed to stock up on milk and bread!
I didn’t even get out of the car.
Watching from my window, the snow fell and covered the roads and cars became almost invisible.
With little in the way of ingredients, I turned to my old friend, peanut butter.
You can’t go wrong with a classic peanut butter cookie, especially in a snowstorm where you are expecting over a foot of white fluffy snow that will ultimately turn brown and ugly.
I wanted to dip one side of these cookies in melted dark chocolate but alas, there was no chocolate in the house (gasp!) and no way to go pick some up.
The addition of the whole wheat was my attempt to be healthier. Dipping these in dark chocolate would have been okay because hey, antioxidants! Am I right? (Yeah, I am!)
Whole Wheat Peanut Butter Cookies
This recipe calls for dark brown sugar but you can use light brown sugar in its place. Don't bake for longer than 10 minutes even if it looks like they aren't done, trust me, they will burn! If you don't want to do the whole wheat thing, just use 1 and 1/4 cup all purpose flour. But you should add the whole wheat, it's good!
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 egg
- 1 cup all-purpose flour
- 1/4 cup whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 375° F and prepare a baking sheet by lining it with parchment paper.
- Beat the butter and sugars together until creamy in a stand mixer or with a hand mixer.
- Mix in the peanut butter and the egg. Whisk the all-purpose and wheat flours together.
- Add the baking soda, baking powder and salt into the flour mixture.
- Add the dry ingredients into the sugar and butter mixture and mix together until just combined, be careful not to over mix.
- Using a small cookie scoop, scoop the dough and drop onto the prepared baking sheet.
- Flatted with a fork in two directions so fork marks overlap each other.
- Bake until rims begin to brown, about 10 minutes.
- Cookies might collapse in the middle if you touch them, they are still done.
- Don't leave them in any longer or they will burn.
- Let cook on a baking sheet and then use a cookie spatula to transfer to a cooling rack.
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Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 144mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 3g
Nutrition information isn’t always accurate. You may want to spot check this information.
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Friday 28th of February 2014
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