These peanut butter cookies are just the way I like them; extra peanut buttery, sweet but not too sweet and with just the right amount of chewiness. They’re definitely hard to stop eating. But being made with whole wheat flour they’re healthier than your average peanut butter cookie.

Since I wanted this cookie to have extra peanut butter flavor I increased the standard peanut butter to butter ratio from 1:1 to 3:1. Fortunately the cookies stayed moist without their usual amount of butter and the flavor is deliciously peanut buttery. I also really like the taste of brown sugar so this recipe only uses brown sugar, no white sugar. The slight molasses flavor of the brown sugar perfectly complements the peanut and vanilla flavors of the cookie.

I also experimented using all white whole wheat flour instead of white flour to see what the texture of the cookie would be like. And I really liked it! It gives the cookie a nice, substantial texture and crumb but doesn’t overpower the other flavors. Plus, you get some extra nutrients from this being a 100% whole grain flour recipe! I hope you like these cookies as much as we do!

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Whole Wheat Peanut Butter Cookies

Delicious, extra peanut buttery cookies made with 100% whole wheat flour.

Servings: 2 dozen

Ingredients

• ½ cup butter, softened
• 1 ½ cups creamy peanut butter
• 1 cup brown sugar, packed
• 2 eggs
• 1 tablespoon vanilla
• 2 cups white whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

1. Cream the butter, peanut butter and brown sugar.
2. Add the eggs, beating well after each one is added.
3. Beat in the vanilla.
4. Mix the dry ingredients together.
5. Gradually mix the dry ingredients into the peanut butter mixture.
6. Drop spoonfuls of the dough onto an ungreased cookie sheet and press with a fork to slightly flatten.
7. Bake at 350 degrees for 12-15 minutes or until slightly brown on the top.

8. Cool 1 minute on the cookie sheet and then remove from the pan to fully cool.