Easy Whole Wheat Peanut Butter Cookies Food

WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
• In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
• Add the sugars and egg and beat until combined.
• Add in flour mixture and beat until all the flour is combined.
• Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
• Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it).
• Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
• Remove from sheet and cool.

WHOLE WHEAT PEANUT BUTTER COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
• Mix together the peanut butter, egg, honey and vanilla extract in a bowl.
• Add the baking soda and mix well. Fold into the flour.
• Using a 1-inch ice cream scoop, carefully portion the dough into 12 bites. Roll the bites into smooth balls. Flatten the balls to 1/4 inch thick. Use a fork to create the classic criss-cross pattern.
• Bake the cookies for 7-9 minutes.
• Allow to cool and then take off the cooking sheet.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES - WHOLE WHEAT

Steps:

• Set oven to 350 degrees F.
• In a bowl, cream the margarine, peanut butter and sugars together until light and fluffy.
• Add in egg and vanilla; beat well until thoroughly combined.
• In another bowl combine flours, baking powder, baking soda and salt.
• Stir the dry mixture into the creamed until combined.
• Add/mix in chocolate chips.
• Drop by tablespoonfuls onto greased cookie sheet. I use a small cookie scooper, like an ice cream scooper.
• Bake for about 12 minutes, or until cookies begin to brown around the edges (try not to overbake!).

HONEY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
• Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
• Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

WHOLESOME PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, sugar, honey, egg, vanilla.
• Sift together dry ingredients and then blend into creamed mixture.
• Stir in nuts and chocolate chips, if desired.
• Spoon 2 inches apart on ungreased cookie sheet.
• Bake at 375 degrees for 10 minutes or until lightly brown; do not overbake.
• Cool slightly; remove and place on rack to cool.

WHOLE WHEAT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.

WHOLE WHEAT PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a large bow combine the softened margarine and peanut butter.
• I measure the peanut butter by packing it tightly into a metal measuring cup.
• Then I scrape it out with my fingers.
• Add the sugar or Sucanat and the egg to the bowl.
• Mix it up really good until it is smooth, fluffy and glossy.
• I do this with a wire whisk.
• You could use a big spoon if you prefer.
• Add the vanilla and stir it in a little.
• Add the salt, baking soda, oatmeal, and flour.
• Stir it all up really well.
• You need a spoon to stir in the dry ingredients.
• A whisk just won't work for this part because the batter is so thick.
• Drop the dough by spoonfuls onto an ungreased cookie sheet.
• These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
• Bake at 350°F for about 12 minutes.
• Half a cup of chocolate chips may be added to the batter if desired.

PEANUT BUTTER CHIP COOKIES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
• Shape dough into 1 1/2-inch balls. Coat balls with granulated sugar. On ungreased cookie sheets, place balls about 2 inches apart (do not flatten).
• Bake 9 to 12 minutes or until light brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely; store tightly covered.