Whole Wheat and Peanut Butter Cookies
Treat yourself to a batch of hearty and wholesome Whole Wheat and Peanut Butter Cookies—an irresistible blend of nutty goodness and soft, chewy perfection. Made with nutrient-packed whole wheat flour, creamy or chunky peanut butter, and just the right balance of brown sugar for a touch of sweetness, these cookies are as satisfying as they are flavorful. The crisscross fork pattern on top adds a charming homemade touch, while the use of whole wheat increases fiber content without sacrificing texture or taste. Quick and easy to prepare in under 30 minutes, these cookies are the perfect guilt-free indulgence for snack time or dessert. Pair them with a cold glass of milk or a cup of coffee for a delightful treat that everyone will love.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Peanut butter (creamy or chunky)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and milk to the wet ingredients and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Using a tablespoon or cookie scoop, drop equal portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a fork, creating a crisscross pattern on top.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake; the cookies will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy your delicious Whole Wheat and Peanut Butter Cookies! Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 169.6 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
