Whole Wheat Peanut Butter Cookies
Prep 1Hr 15M| Bake 10M | Enjoy in 1Hr 25M
Smooth or crunchy? The choice is yours! These peanut butter cookies use a blend of whole wheat and all-purpose flour. Chilling the dough helps the flavours blend together to make light golden-brown cookies that are perfect for an afternoon treat. This recipe is part of our June meal plan.
1¼ cups all-purpose flour
1¼ cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened to room temperature
¾ cup granulated sugar
½ cup packed brown sugar (light or dark)
2 large eggs
2 cups creamy or crunchy peanut butter (do not use natural peanut butter)
2 tsp vanilla
- Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper.
- In a medium bowl, combine flour, whole wheat flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the flat paddle attachment, combine butter, granulated sugar and brown sugar. Cream the butter with the sugar until smooth, about three minutes.
- Add the eggs, one at a time, and beat until smooth, scraping down the sides of the bowl as needed.
- Add peanut butter and vanilla and beat until well combined.
- Add flour mixture and beat on low speed until combined.
- Cover and chill the dough for 1-2 hours.
- Roll dough into 1 ½ tbsp balls and place on baking sheets, leaving about two inches between each dough ball. Use a fork to make a criss-cross design on the cookies if desired.
- Bake until lightly browned on the edges, about 10-12 minutes.
- Remove from oven and allow cookies to cool on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Serve and enjoy! Cookies may be frozen for up to 3 months.
Makes 40 cookies
Nutritional analysis per one cookie
12 g fat
4 g protein
15 g carbohydrate (14 g available carbohydrate)
1 g fibre
80 mg sodium