Description
Classic Peanut Butter Cookies made with whole wheat flour for a little added fiber. Brown sugar and honey enhance the creamy peanut butter flavor for a deliciously nutty treat.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup (1 stick) salted butter, room temperature
- 1/2 cup honey
- 1/2 cup Light Brown Sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups whole wheat flour
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the peanut butter, butter, honey, and brown sugar until smooth, 2 minutes. Add the egg and vanilla and continue mixing until smooth, scraping sides as necessary.
- Turn the mixer to low and add baking powder, salt, and whole wheat flour.
- Using a 2 tablespoon sized cookie scoop, portion dough onto the lined baking sheet, and press down slightly. Bake for 10-13 minutes until the edges begin to lightly golden.
- Remove from the oven and lightly press down with a fork twice, making a crisscross pattern. This step is optional, as you can leave the cookies puffy as well.
Notes
Store airtight for up to 3 days.
