Whole Wheat Peanut Butter Cookies with Chocolate Chips

My son, Kevin, couldn't make up his mind; chocolate chip or peanut butter cookies?  Hmmmmm........I decided to combine the two in one cookie and sneak in some whole wheat flour while I was at it.  The recipe that follows makes excellent cookies.  I would have used milk chocolate chips if I'd had them on hand.

1 cup unsalted butter, softened
2 cups lightly packed brown sugar
1 cup natural peanut butter ( we only eat Adam's chunky)
2 farm fresh eggs
1 teaspoon vanilla
2 1/2 cups whole wheat pastry flour (or all-purpose white flour)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 (12 ounce package) semi-sweet or milk chocolate chips

Preheat the oven to 375 degrees.  Line a baking sheet with parchment.

Cream together the butter, sugar and vanilla.  Add the eggs and peanut butter and mix until well-combined.  Stir together the flour, baking powder, baking soda, and salt.  Add to peanut butter mixture just until all the dry ingredients are incorporated.  Stir in chocolate chips.

Drop by tablespoons or small scoop onto parchment-lined cookie sheet.  Bake at 375 for 9 to 11 minutes, just until center is puffed and beginning to set*.  Remove from oven and let cool one minute before transferring to a wire rack. 

*This makes chewy cookies.  If you want them crispy, increase baking time by one to two minutes.

If you have a convection oven, reduce heat to 350 degrees and bake 8 minutes.

I rarely bake a whole batch of cookies when I mix them.  I like to drop the dough onto wax paper-lined cookie sheets and freeze until firm and then store in plastic bags.  That way I can make the house smell wonderful and have warm cookies on short notice.  Bake dough balls straight from the freezer at 350 convection for 10 minutes or in a regular oven at 375 for 12 to 14 minutes.

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