Soft and chewy cookies with plenty of chocolate chips and loads of peanut butter flavor were just the right thing for an after-dinner treat.
These cookies were inspired by several recipes that I have seen recently. I wanted to try a whole wheat version and these were a great success. There is not a discernible wheat flavor to these cookies at all.
Whole Wheat Peanut Butter Chocolate Chip Cookies
- 1 cup whole wheat flour I used freshly ground hard white wheat
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 6 tablespoons peanut butter
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 325 degrees. Combine butter and peanut butter in a medium size glass bowl and melt in the microwave. (This took only 60 seconds in my microwave.) Stir to combine and then set aside to cool completely.
- Mix the flours, salt and baking soda in a large bowl and whisk to combine. In the same bowl with the cooled peanut butter mixture, add the sugars and stir well to combine. Add the eggs and vanilla and stir again.
- Pour the wet mixture into the flour mixture and stir well. If you are having trouble combining these, just use your hands until it is all incorporated. Fold in the chocolate chips and use your hands to make sure they are evenly distributed.
- Shape the dough into 2" balls. Place on a baking sheet approximately 2 inches apart. Bake for 10-12 minutes or until the edges are just slightly browned. Be careful not to overbake. Remove to wire rack. Let cool completely before eating. Enjoy!