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White Whole Wheat Flour Peanut Butter Chocolate Chip Cookies

by on May 16, 2011 · 25 comments

Today’s cookies were 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 this cookie in the “Hits” category.

Whole Wheat Peanut Butter Cookies

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.

White Whole Wheat Flour Peanut Butter Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Peanut butter chocolate chip cookies made with white whole wheat flour
Author:
Recipe type: Dessert
Cuisine: American
Serves: 42
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Makes about 42 cookies

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Published on May 16, 2011

{ 25 comments… read them below or add one }

HeartofGlass (Chewthefat) May 16, 2011 at 4:58 pm

Love whole grains! Some of my friends are wheat-intolerant, so I might give this a try using oat or spelt flour, which is also high in fiber and has a similar texture (although it sticks together less well). They look fab!

Anna May 16, 2011 at 5:40 pm

I’d be really curious to hear how the spelt flour works.

CindyD May 16, 2011 at 5:44 pm

I tried using whole wheat flour in the sour cream cookies and the cc oatmeal cookies and they were way too dry. White wheat flour might work, though, or at least half white wheat and half all purpose.

AmyM May 16, 2011 at 5:48 pm

Thanks for all of your great posts, Anna! Can you tell me if white whole wheat and plain-old-fashioned whole wheat interchangeable? These look delicious and I would love to make this recipe but only have regular whole wheat in the pantry.

Adam May 16, 2011 at 6:47 pm

If there is a limit to how many peanut butter cookie recipes one can have, I haven’t reached it yet :). One more for the list :).
@CindyD – Regular whole wheat flour is a moisture suck. If it’s being used in place of white it’s always a good idea to up the liquid a tad.

Darlene May 16, 2011 at 6:51 pm

They look incredible! Do you think they would have an acceptable taste if I used unbleached all purpose flour, as that is all I have right now?

vanillasugarblog May 16, 2011 at 6:53 pm

white whole wheat? whole wheat that’s bleached white? never heard of it. but then again i’m not one to stay up on grains really…candies, chocolate, organics is my area. did you find it at your local grocery store?

HeartofGlass (Chewthefat) May 16, 2011 at 6:56 pm

@Anna–I tried ‘the Google’ and apparently spelt has some gluten but oat flour does not–whew! Because I’ve been using oat flour to bake for my gluten-intolerant friends. So I might give them a try with the oat. I haven’t had much problem subbing oat in quick breads, but obviously cookies are a different matter. Even if it doesn’t work, thanks for this recipe–I do find whole wheat (and other whole grain flours) really satisfying in a nice way, even in a cookie that is supposed to be a treat.

Anna May 16, 2011 at 6:59 pm

Amy, like Adam said, whole wheat is usually a little dryer. But the white whole wheat is also dryer and it was great in these cookies. I think if you weighed your flour and used exactly 5.6 oz of regular whole wheat, the cookies might be good. Or you could try half whole wheat and half white.

The kind I used was King Arthur’s White Whole Wheat which is pretty easy to find these days.

Katrina May 16, 2011 at 7:11 pm

What makes it white whole wheat is that there are two kinds of hard wheat, red wheat and white wheat. They now have flour available with white wheat. It’s not as “harsh” as red (regular whole wheat flour), but still a whole grain with lots of fiber.
I bought a 25 lb. bag of white wheat a couple months ago and grind it in my wheat grinder. I use it a lot and have really liked it.

I don’t think I’ve ever seen a peanut butter based cookie that has melted butter. They look great.

Sue May 16, 2011 at 8:44 pm

These look really good and a bit healthier than other cookies thanks to the white whole wheat and the peanut butter.

Jenny W (The Housewife Project) May 17, 2011 at 6:54 am

This cookie looks great. So often peanut butter cookies call for shortening, but I prefer butter. I’ll have to try this one!

Darlene May 17, 2011 at 8:42 am

Just in case anyone else wants to know, I just was on the Very Best Baking site, and used the Live Chat feature to ask if unbleached white flour could be substituted and they said “yes” and no changes should need to be made to the recipe. What a nice feature the Live Chat is, they replied within seconds.

Linda May 17, 2011 at 10:16 am

I may have to make these today. They look delicious and they have good for you things in them. I was thinking of maybe substituting ground oats for 1/4 cup of the wheat flour. So 1 cup of wheat flour and 1/4 cup of ground oats. The hubs is trying to lower his cholesterol and oatmeal is good for that. Thank-you for the recipe!!

T. Martin May 17, 2011 at 1:50 pm

Anna,

Do you think Whole Wheat Pastry Flour would work?

I am starting to swim in flour with all the varieties out there and what I try to keep on hand based on things I typically bake. This recipe looks like it would be a good gift recipe as I have some thank gifts to bake soon.

Anna May 17, 2011 at 2:45 pm

Taneka, I’d go with all-purpose over pastry flour. The pastry flour might work, but the cookies might be too tender and fall apart.

Carlyn May 17, 2011 at 10:53 pm

YUM!!

mags May 18, 2011 at 10:26 am

These look great- I’ve made cupcakes with melted butter, but I’m curious to find out how it fares in cookies. They look scrumptious, and with the girls’ endorsements, I’m sure they’re going to be a hit for me too. Do you think I could get away with all brown sugar? And what about the old trick of adding a box of pudding mix- do you think it would add any soft and cakey goodness to them? Of course, I’ll try them as written first! Anna, I love your site…I’ve tried many of your recipes. Thank you!

mags May 23, 2011 at 10:16 am

Just made these last night! Only change: JIF extra chunky PB and HEB-brand salted butter (I skipped on the salt in the recipe). I too used King Arthur White Whole Wheat. The BF loved them warm from the oven (insides were still gooey) and the whole wheat added a very nice earthy flavor. Mine unfortunately didn’t look as puffy and nook-and-crannied as the ones in Anna’s photo, but baked into very uniform circles about 1/2″ thick. I did freeze the balls of dough for a few minutes (while the oven was heating) as I didn’t want them to spread too much and they baked in 10 min. I think they could’ve withstood another minute if you like a crisper cookie. Mine were chewy on the edges but soft on the center. A great cookie overall, these sure won’t last long, so I’m glad I only baked 8 of them- I’m freezing the rest of the dough for the occasional cookie binge in the future. Any more suggestions as to other great (read: easy) treat recipes using white whole wheat flour?

Katherine May 26, 2011 at 2:04 pm

These are yummy! And it does make you feel a little better chowing them down knowing there are whole grains in them. I used the Costco peanut butter. I omitted the peanuts and used a #40 scoop (1 1/2 T) which yielded 25 cookies. I also like that you can make these without dragging out the Kitchen Aid. I did refrigerated the dough 30 minutes before baking. Thanks for sharing another winner recipe Anna.

Nicole May 26, 2011 at 10:53 pm

Just wanted to thank you for linking up on my Whisking Wednesdays link party last week and hope to see you again this week!

http://pinchofthisthatandtheother.blogspot.com/2011/05/whisking-wednesdays-4.html

Casey June 5, 2011 at 4:31 pm

Just made these! Posting them up on my blog tomorrow :) they are DEE-LISH

Lauren June 17, 2011 at 8:55 pm

Hi Anna,

I just wanted to share that I made these for my peanut-allergic son using (Trader Joe’s brand) sunflower seed butter and they turned out delicious! (And did not turn green, which sometimes happens with sunflower seed butter).

Anna June 18, 2011 at 7:09 am

Hi Lauren,

Thanks for the review and for trying the cookies with Sun Butter. I’m going to try it out too. They’ve finally started selling it at our regular grocery store.

Jilly June 28, 2011 at 3:41 pm

Woah! Thanks so much for sharing this recipe. I made them with regular flower and added peanut butter m&m’s and hazelnuts instead of peanuts. What a fabulous cookie. Moist, chewy, and delicious. :-)

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