Peanut Butter Chip White Whole Wheat Cookies
Soft, chewy cookies loaded with peanut butter chips and made with white whole wheat flour for extra nutrition without sacrificing flavor. The combination of brown sugar and creamy peanut butter creates rich, nutty sweetness, while the chips add bursts of peanut butter in every bite. Perfect for lunchboxes, after-school snacks, or casual gatherings. The white whole wheat flour provides fiber and nutrients while maintaining the tender texture you expect from classic peanut butter cookies.
Ingredients
- 1 cup brown sugar, packed
- ½ cup creamy peanut butter
- ½ cup butter or margarine, softened
- 1 egg
- 1 ¼ cups Gold Medal white whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup peanut butter chips, 6 oz
- 2 tablespoons granulated sugar
Instructions
- 1
Heat oven to 375°F
- 2
Beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy
- 3
Beat in flour, baking soda, baking powder and salt on low speed
- 4
Stir in peanut butter chips
- 5
Shape dough into 1 1/2-inch balls
- 6
Coat balls with granulated sugar
- 7
Place balls about 2 inches apart on ungreased cookie sheets without flattening
- 8
Bake 9 to 12 minutes or until light brown
- 9
Cool 5 minutes then remove from cookie sheets to cooling racks
- 10
Cool completely before storing tightly covered
Tips
Don't flatten the cookie balls before baking - they'll spread naturally and maintain a thick, chewy texture.
Store cookies in an airtight container for up to one week to maintain freshness and prevent them from becoming stale.
Use room temperature ingredients for better mixing and a smoother dough consistency.
Good to Know
Store tightly covered at room temperature for up to one week
Dough can be shaped and refrigerated up to 24 hours before baking
Serve at room temperature with milk or as an on-the-go snack
Common Mistakes
Don't overbake to avoid dry, crumbly cookies
Don't flatten dough balls to maintain thick texture
Don't skip cooling time on sheets to prevent breaking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular whole wheat flour instead of white whole wheat?
Yes, but the cookies will have a denser texture and nuttier flavor. White whole wheat flour is milder and creates a lighter cookie.
What if I don't have peanut butter chips?
You can substitute chocolate chips, butterscotch chips, or chopped peanuts. The flavor will be different but still delicious.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze for up to three months.