Recipe Status: It's nice to have a peanut butter cookie that isn't hard and crumbly. And the wheat is a tasty compliment to the peanut butter. Yes, this recipe is a keeper.
1 cup (2 sticks) butter, softened
1 cup peanut butter (we recommend extra chunky)
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 tsp baking soda
1/2 tsp salt
2 cups whole wheat flour
1 1/2 cups white flour
Cream peanut butter, butter, sugars, eggs and vanilla until smooth. Add dry ingredients until completely mixed. Roll (or use a cookie scoop) into walnut sized balls and place on a sprayed baking sheet.
Bake at 350 until the edges are slightly browned, about 7-10 minutes. A little bit longer if baking on a stone, mine took about 12 minutes. Store in an airtight container and they'll stay soft!
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