Whole Wheat Peanut Butter Cookies
Satisfy your sweet tooth with these wholesome and flavorful Whole Wheat Peanut Butter Cookies! Made with nutty, nutrient-rich whole wheat flour and creamy peanut butter, these cookies strike the perfect balance between indulgence and health. The addition of brown sugar gives them a deep caramel-like sweetness, while the crisscross fork pattern adds a classic touch. Ready in under 30 minutes, these soft and chewy treats are perfect for sharing or enjoying as a guilt-free snack. Whether you're looking for a quick dessert or a family-friendly baking project, these whole wheat peanut butter cookies are a must-try. Plus, they're easy to store, so you can savor their deliciousness all week long!
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Ingredients
- 1.25 cups Whole wheat flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Creamy peanut butter
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 Egg
- 1 teaspoons Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
Step 3
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, peanut butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the wet ingredients and mix until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Do not overmix.
Step 6
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
Step 7
Flatten each dough ball slightly with the back of a fork to create a crisscross pattern.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are lightly golden. Do not overbake for soft and chewy cookies.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve and enjoy your whole wheat peanut butter cookies or store them in an airtight container for up to one week.
Nutrition Facts
| Serving size | (594.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2732.9 |
| Total Fat 165.0g | 0% |
| Saturated Fat 74.2g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 454.3mg | 0% |
| Sodium 1888.1mg | 0% |
| Total Carbohydrate 283.8g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 159.6g | |
| Protein 56.6g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 256.9mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1578.2mg | 0% |
Source of Calories