Today’s cookies are a little something I whipped up for our Girl Scout troop. The girls are my favorite tasters. They show up all at once, swoop through the door and go straight to the kitchen table where they now expect to see a home baked snack. The girls will try anything, but some cookies go over better than others. I’d put these whole wheat peanut butter chocolate chip cookies in the “Hits” category.
Adapted from Very Best Baking, this recipe calls for white whole wheat flour. The white whole wheat tastes good with the peanut butter and makes the cookies a little more nutritious, but feel free to substitute all-purpose.
- 1 1/4 cups (5.6 oz) white whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup natural creamy peanut butter (I used Skippy Natural)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate morsels (or your favorite flavor)
- 1/4 cup chopped dry-roasted peanuts
- Preheat oven to 350 degrees F.
- Combine flour, baking soda and salt in a bowl; set aside. With a wooden spoon, beat the melted butter, brown sugar and granulated sugar until combined. Stir in peanut butter, egg and vanilla extract. Gradually stir in flour mixture. Stir in morsels and peanuts. Using a level tablespoon, roll the dough into balls; place on ungreased baking sheets spacing about 2 inches apart. Flatten slightly with a fork.
- Bake for 8 to 10 minutes or until edges are set but centers are still soft (they will look underdone). Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.