Peanut Butter with Rye and Caraway Cookies

After baking rye bread a few months ago, I started thinking of other ways to use the flour.  Cookies were the obvious choice, but would it work and would it even be worth using in cookies?  Since one of our favorite flavor combinations is peanut butter on rye, I decided to try incorporating it into a cookie recipe.

peanut butter and rye cookies

I’m not sure I’d go out and buy rye flour just to make these cookies, but it was a good way to use some on hand. What made the cookies interesting was the addition of caraway seeds. I had to play around with the amounts because they really do add a lot of flavor to the cookie, and sweetness too!  I never thought of caraway seeds as being particularly sweet, but apparently they are (and a Google search confirmed it).  As for the rye flour, it didn’t add a lot of flavor, but the texture of the cookies was light and crisp, and the dough was really easy to work with.  My only caveat in trying this recipe is that you should definitely use a scale, at least for the first time, to weigh the rye flour.  I used Hodgson Mill brand organic rye, but I have a feeling different brands have different weights per cup.

Peanut Butter with Rye and Caraway Cookies
Prep time
Cook time
Total time
Peanut butter cookies made with rye flour and caraway seeds.
Recipe type: Dessert
Serves: 24
  • 1 stick (4 ounces) unsalted butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 5.6 ounces weight (about 1 1/3 cups) rye flour
  • 2 teaspoons of caraway seeds
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, using an electric mixer, beat the butter, peanut butter, brown sugar and sugar until creamy. Beat in the vanilla. Add the egg and beat just until it is mixed in, then beat in the salt, baking powder and soda. By hand, stir in the rye flour and the seeds. Dough should be very easy to handle – neither too dry and definitely not sticky. Hopefully you’ve weighed it with a scale.
  3. Roll the dough into about 24 balls using an even tablespoon. Arrange the balls 2 ½ inches apart on ungreased cooking sheets and with a fork, press to make the criss-cross pattern.
  4. Bake cookies for 8 to 10 minutes or just until edges are browned. Remove to a rack to cool. Let cool completely before serving (they’re better cooled, in my opinion).
  5. Makes about 24


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  1. says

    I always feel like your read my blogging mind–I still have rye flour, too! There is a cookie recipe on the back of the bag of rye flour, but it’s for a ‘cut out’ sugar cookie that seems more appropriate for Christmas than now. I’ve come to like rye and peanut butter as a combo, although I didn’t like it as a kid and will give this a try…

  2. Anna says

    We discovered the peanut butter & rye combo by accident. Todd and Fuzz prefer Jewish rye for their sandwiches so I buy it for that purpose. One day we were out of whole wheat English muffins, so I put some peanut butter one rye and loved it.

  3. says

    My mother would only buy rye bread, so I grew up on rye pb with everything sandwiches! I use the same brand of rye flour, and also like its mild flavor.

  4. Kim says

    Speaking of using up non-wheat flour, I bought some masa flour a few weeks ago to make some sweet corn tomalito. I bought the smallest bag at the store, which was still a 5 pound bag! I only needed 1/4 cup for the recipe, so now I have most of the bag leftover.

    Have you ever made any cookies with masa? I have found some recipes online, but I wasn’t sure how the taste of the corn flour would be, and how the texture would be.


  5. Michelle says

    My husband’s favorite breakfast is peanut butter and cherry jam in jewish rye. We didnt think anyone else would like that!

  6. Martha in KS says

    I love rye toast with grape jelly – haven’t had it lately. Thanks for showing us ways to bake with unique ingredients.

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