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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
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.
Add the egg and vanilla extract to the wet ingredients and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Do not overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
Flatten each dough ball slightly with the back of a fork to create a crisscross pattern.
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.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your whole wheat peanut butter cookies or store them in an airtight container for up to one week.
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 159.6 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 257 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1578 mg | 34% | |
*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.
