Whole-Wheat Peanut Butter Cookies

I love using whole-wheat flour in cookies. It adds such a nice nutty flavor and good texture. And combine it with peanut butter and yummmm. These came out so well! I used creamy pb instead of crunchy and it worked great. These did not last long!

Whole-Wheat Peanut Butter Cookies

Makes 48 cookies
Recipe courtesy Cookie Madness

2 sticks unsalted butter, room temperature
1/2 cup sugar
1 1/2 cups dark brown sugar
1 1/2 cups crunchy peanut butter
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups white whole wheat flour

Preheat oven to 350 degrees F.(180 C)

Beat butter in a large mixing bowl using a hand-held electric mixer, until it is creamy. Add both sugars and continue beating on high until creamy. Beat in the peanut butter, then beat in the eggs, vanilla, baking soda, and salt. Beat for about 30 seconds or until eggs are mixed in and baking soda & salt are well distributed. Add the white whole wheat flour and stir until mixed in.

Shape the dough into 1 inch balls and arrange on parchment lined cookie sheets spacing about 2 ½ inches apart. Using a damp fork, make crisscross patterns.

Bake cookies one sheet at a time on center rack for 10-12 minutes or until cookies appear set.

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~ by spontaneoustruth on September 14, 2010.

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