Whole-Wheat Peanut Butter Cookies Recipe

Name: Whole-Wheat Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; ⅓ cup old fashioned oats (do not use instant or quick oats); 1 teaspoon baking soda; 1 cup crunchy peanut butter; ¾ cup dark brown sugar, packed; ⅓ cup granulated sugar; 5 tablespoons unsalted butter, room temperature; 1 large egg; 1 teaspoon dark robust-flavored molasses (do not use blackstrap); 1 teaspoon vanilla extract; ½ cup honey roasted peanuts

Servings: persons

1 cup whole wheat flour
⅓ cup old fashioned oats (do not use instant or quick oats)
1 teaspoon baking soda
1 cup crunchy peanut butter
¾ cup dark brown sugar, packed
⅓ cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon dark robust-flavored molasses (do not use blackstrap)
1 teaspoon vanilla extract
½ cup honey roasted peanuts

1
Preheat oven to 350F Butter 2 large (16x14-inch) nonstick baking sheets.
2
Mix first 3 ingredients in small bowl.
3
Using electric mixer, beat peanut butter, both sugars, butter , egg, molasses and vanilla in large bowl until blended, about 1 minute.
4
On low speed, beat in dry ingredients just until blended (do not overbeat).
5
Mix in peanuts.
6
Using about 3 tablespoons dough for each, drop 9 mounds of dough on each sheet, spacing evenly apart.
7
Bake cookies 8 minutes.
8
Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer.
9
Cool cookies on sheets 5 minutes, Using metal spatula, transfer cookies to racks and cool completely.
10
(Can be made 2 days ahead of time.
11
Store in an airtight container).
12
OPTIONS: Mix 1 cup of butterscotch, semisweet, milk or white chocolate chips into dough.
13
Mix 1 cup of small chunks of butterfinger or pay day candy bars into dough.

973

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whole wheat flour, ⅓ cup old fashioned oats (do not use instant or quick oats), 1 teaspoon baking soda, 1 cup crunchy peanut butter, and more.

Yes, Whole-Wheat Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole-Wheat Peanut Butter Cookies

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