Whole Wheat Peanut Butter Cookies
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!)
- 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.
OXO 1107600 Good Grips 3-Piece Stainless-Steel Mixing Bowl Set White
Nordicware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
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Amount Per Serving: Calories: 156 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 20mg Sodium: 144mg Carbohydrates: 20g Fiber: 1g Sugar: 9g Protein: 3g