Whole Wheat Peanut Butter Cookies
photo by kindcook
- Ready In:
- 1 1⁄2 cups whole wheat flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup creamy peanut butter
- 1⁄3 cup light butter, spreadable (I use Land O Lakes)
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, packed
- 1 egg
- Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
- Add the sugars and egg and beat until combined.
- Add in flour mixture and beat until all the flour is combined.
- Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
- Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it).
- Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
- Remove from sheet and cool.
Questions & Replies
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Hey,...that wasn't funny!!! Like one other review,....I followed the recipe to the letter. Perhaps it was the brand of whole wheat flour,...but regardless, I knew I was in trouble when the batter in the mixing bowl looked like a crumble topping for a pie, etc.! I added another 1/3 cup of peanut butter. Nope. I tried a little honey. Nope. Then I added TWO more eggs. Yesssss!! I also used the convection portion of the oven and reduced the bake time to 6 1/2 minutes. It worked! So take that,...Corona Virus!!!!!!
I made these for my kids because I had wheat flour that I needed to use up. I didn't have the light butter the recipe called for so I just used regular butter. The dough turned out crumbly like there wasn't enough liquid in the recipe. I really couldn't roll them into a ball, I kinda had to smoosh them into ball shapes. Then when I pressed them with a fork they broke apart. Maybe there's more liquid in the light butter that makes the difference. This recipe was ok but I'll probably try a different one next time.
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I read the reviews about crumbly dough so I only used 1 1/4 cups of the whole wheat flour instead of 1 1/2 cups. I also used regular butter instead of light. The dough still had a slight crumbliness to it but it was still able to roll easily into a ball. They baked well and the flavor is great! Also, I'm at almost 7000 ft so these work well in high altitude!