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Whole Wheat Peanut Butter Cookies

WW Peanut Butter Cookies
Peanut butter cookies are usually a great candidate for using whole wheat flour, even if you’re not usually a big fan of using whole wheat flours in baking. Whole wheat flour has a stronger flavor than regular all purpose flour does, and in some types of cookies, that flavor can sort of take over the cookie and hide the more delicate flavors of butter and sugar. In the case of peanut butter cookies, the peanut butter is strongly flavored enough that the flavor of whole wheat comes through as an extra nuttiness in the finished cookies that can make them even tastier – as well as making them a little bit better for you.

These Whole Wheat Peanut Butter Cookies are made using only whole grain flour. You can use white whole wheat flour or regular whole wheat flour to make these cookies. I prefer to use white whole wheat, which has a slightly milder flavor to it, but both will give you good results. The cookies are tender, but still chewy, and they have a great peanut butter flavor. They also keep very well, so one batch can last quite a while when stored in an airtight container.

You can use either plain or crunchy peanut butter in these, based on your personal preference. It’s good both ways, but it is nice to have those little chunks of peanut in there to add a little extra texture. I typically use a national brand of peanut butter – such as Jif – when making these cookies, but all natural peanut butter will also work if that is what you have on hand. Natural peanut butter cookies may spread slightly more than these, so give your cookies a little more space on the baking sheet so that they don’t run together in the oven.

Whole Wheat Peanut Butter Cookies
1 1/2 cups whole wheat or white whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1/2 cup peanut butter, smooth or crunchy
1 tsp vanilla extract

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg, peanut butter and vanilla extract until smooth. Stir in flour mixture until the dough comes together and no streaks of dry ingredients remain.
Shape cookie dough into 1-inch balls and place on prepared baking sheet, allowing room for cookies to spread. Use a fork to gently press a crosshatch patter into each ball, flattening it slightly (dip into water before marking cookies to prevent sticking).
Bake for 10-12 minutes, until cookies are set and just beginning to brown lightly around the edges.

Makes 3 1/2 dozen cookies

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  • Torie
    April 25, 2012

    I love using whole wheat flour in baking but you’re right, not everything can stand up against the whole wheat, so I’m really excited to try this out!

  • Sues
    April 26, 2012

    What a great idea! I’ve never considered peanut butter cookies with whole wheat flour, but you’re right that it’s the perfect cookie for it!

  • IndianaAnna
    April 26, 2012

    Saw these this morning and thought PB cookies sounded yummy, so I made them this afternoon. The flavor is great although mine turned out crunchy instead of soft. I put them in a plastic container with a bread crust to soften them up a bit.

  • Sonia
    September 9, 2012

    I made these last night and they turned out great. They’d were flavorful and chewy; great recipe.

  • Josh
    November 16, 2012

    These cookies were SO GOOD! If you bake them like you should, they come out chewy and delicious! I’ve given them to a few family members and they have been raving about them for days! I noticed they really only make about 2 dozen if you want store-bought sized cookies. 10/10 will be making these many times in the future!

  • Samora
    January 10, 2013

    Wou, i just made 15 dozen to the shop and all have been sold within an hour. Its realy good

  • Belita
    February 28, 2013

    I’m looking forward to making these! Is it possible to substitute honey for the white sugar?

  • hanzzypanzzy
    April 30, 2013

    wow! these look absolutely amazing! i’m going to make them on the weekend, i’ll tell you have it goes!

  • Kelly
    October 24, 2013

    This is the best pb cookie dough I’ve ever tried. Never thought to use w/w flour but it actually enhances the flavour of the cookie. My go to peanut butter cookie recipe from now on. Thank you!

  • I’m in a baking kind of mood and am craving peanut butter. Totally making these tonight! Thanks for the easy recipe ­čÖé Pinned!

  • Christine
    July 12, 2016

    These are great. I was looking for something that only used whole wheat flour because it was all I had. Mine were done by 10 minutes, maybe even before. Watch them carefully because they got dark. Can’t wait to make them again. Thanks!

  • […] Although I am trying to cut back on my sugar intake, sometimes├é┬átemptation├é┬átakes the better of me. Since I don’t have any prepared sweets in the house, I am forced to create my own confection. I never plan for these cookie creations, so I have to work with what I have in the cupboard. Tonight, I had just what I needed to make a half batch of whole wheat peanut butter cookies. […]

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