Peanut Butter Cookies-a simple fave
I tried to healthy up my peanut butter cookies by using whole wheat flour and all natural Smucker’s peanut butter-with no sugar or anything but peanuts. The result was a cookie that was a bit denser and less sweet, but delicious! Almost like a peanut butter biscuit and I really don’t think these guys are as bad as the store bought or the original recipe I used to follow.
Then, just to be extra sassy, I added a big chocolate chip to the center of a few of these to make them a little more interesting, not that they needed it:
Here is the recipe-couldn’t be easier:
Preheat oven to 375F.
In a small bowl, combine 1 1/2 cups whole wheat or white/whole wheat flour (I use King Arthur brand) and 1/2 teaspoon baking powder
In a large bowl, beat with electric mixer 1/3 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 teaspoon salt
Beat into the butter mixture 1 egg, 1 cup natural peanut butter and 1/2 teaspoon vanilla. Since you are using natural peanut butter, you need the salt listed above. If you use Jif or Skippy, omit the extra salt.
Stir in the flour mixture with a spoon and form small-medium size balls. Spray a cooking sheet with cooking spray or line with Silpat or parchment paper. Set the balls on the cooking sheet and press down with your hand until they are flat patties. Put in the oven for 12-15 minutes. Don’t overcook or they will dry out.