White Whole Wheat Peanut Butter Chocolate Chip Cookies are a family favorite. I first made them as a snack for my daughter’s Girl Scout troop, and have been making them ever since. They’re basic peanut butter chocolate chip cookies, but seem a little healthier because they are made with white whole wheat flour.
White Whole Wheat Flour Peanut Butter Chocolate Chip Cookies
- 1 1/4 cups white whole-wheat flour (155 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled (114 grams)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup creamy peanut butter (64 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semisweet 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.