Whole Wheat Peanut Butter Chocolate Chip Cookies Food

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats.
• 2. Beat peanut butter and brown sugar in a stand mixer or with an electric hand mixer on medium speed for 3 minutes. Add eggs, one at a time, until incorporated. Mix in flour until just incorporated then mix in oats, baking soda, and cinnamon, if using. Be careful not to over-mix. Stir in chocolate chips by hand.
• 3. Using an ice cream scoop, drop balls of evenly sized dough onto the prepared baking sheets, leaving enough room for cookies to spread slightly. Bake for 10-12 minutes, until the tops are golden. Cool on a cooling rack. Once cooled stored in an airtight container for up to 3-4 days.

WHOLE WHEAT PEANUT BUTTER COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment or a baking mat. In a large bowl or the bowl of your stand mixer, combine the peanut butter and honey and beat until totally incorporated. Stir in egg and vanilla. Add the salt, soda, and flour, and mix until it comes together to form a dough. Shape dough into small balls (about 1 tablespoon of dough each) and place on the prepared sheet. Use fork to lightly press each dough ball down. Press a few chocolate chips on the top of each dough ball.
• Bake for 10-12 minutes, until cookies become slightly golden brown. (Note: Be careful to not overbake! Honey burns much more easily than sugar). Remove from the oven and place the cookies on a wire rack to cool.

WHOLE WHEAT PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Sift the flour, baking powder, and baking soda in a bowl. Set aside.
• In a different bowl, combine and mix the peanut butter, butter, honey, vanilla extract, and almond extract. Stir until well blended.
• Add the egg and mix until everything is uniform in color and has a smooth texture.
• Slowly mix in the dry ingredients. Add the chocolate chips.
• Form your cookies and put them on a greased cookie sheet.
• Pop them in the oven and bake for 10 to 12 minutes. Let cool and serve.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

EASY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

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!).

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 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 CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl mix peanut butter, almond milk and honey.
• Add egg and mix well.
• Stir in whole wheat flour and baking powder.
• Stir in chocolate chips.
• Preheat oven to 350 degrees.
• Form small amount of dough into a ball or oval shape and place them on parchment paper lined cookie sheets.
• Flatten each cookie slightly with the tines of a fork.
• Bake in preheated oven for 13 to 15 minutes. (If cooking 2 pans at the same time; half way through cooking switch pans in oven for even cooking).
• Remove to wire rack and cool.
• Store in air tight container in fridge.