Whole Wheat Peanut Butter Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
• Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
• Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
• Shape dough into 1 1/2-inch balls. Coat balls with granulated sugar. On ungreased cookie sheets, place balls about 2 inches apart (do not flatten).
• Bake 9 to 12 minutes or until light brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely; store tightly covered.

Steps:

• Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
• In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
• Add the sugars and egg and beat until combined.
• Add in flour mixture and beat until all the flour is combined.
• Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
• Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it).
• Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
• Remove from sheet and cool.

Steps:

• In a large bow combine the softened margarine and peanut butter.
• I measure the peanut butter by packing it tightly into a metal measuring cup.
• Then I scrape it out with my fingers.
• Add the sugar or Sucanat and the egg to the bowl.
• Mix it up really good until it is smooth, fluffy and glossy.
• I do this with a wire whisk.
• You could use a big spoon if you prefer.
• Add the vanilla and stir it in a little.
• Add the salt, baking soda, oatmeal, and flour.
• Stir it all up really well.
• You need a spoon to stir in the dry ingredients.
• A whisk just won't work for this part because the batter is so thick.
• Drop the dough by spoonfuls onto an ungreased cookie sheet.
• These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
• Bake at 350°F for about 12 minutes.
• Half a cup of chocolate chips may be added to the batter if desired.

Steps:

• Cream shortening and peanut butter together I find that putting these ingredients together in a microwave safe bowl and microwaving for 30 seconds makes the mixing job a lot easier Add sugar and continue to cream together Add eggs and vanilla and beat In a separate bowl measure and add flour, salt, soda and baking powder together Sift dry ingredients to creamed mixture and mix thoroughly.
• The mixture will be crumbly but stick together if pressed with hands.
• Optional: Chill dough in refrigerator for several hours Shape dough into balls about 1 inch in diameter Space evenly on cookie sheet Press flat with fork Bake at 375 for 12 to 15 minutes.