White Whole Wheat Flour Peanut Butter Chocolate Chip Cookies
Peanut butter chocolate chip cookies made with white whole wheat flour
Servings 42
Ingredients
- 1 ¼ cups white whole-wheat flour (155 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled (114 grams)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup creamy peanut butter (64 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate morsels or your favorite flavor
- ¼ cup chopped dry-roasted peanuts
Instructions
- 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.
Notes
The recipe is adapted from one I found on Very Best Baking. If you don't have the white whole wheat flour, you can use a mixture of regular whole wheat flour and AP or just substitute straight AP flour. The cookies might spread a bit more.