Healthy Whole Wheat Peanut Butter Chocolate Chip Cookies
Healthy Whole Wheat Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- 1
In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the creamy peanut butter to the butter mixture and beat until well combined.
⏱️ 1 min
- 4
Beat in the egg and vanilla extract until fully incorporated.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 7
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min
- 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 9
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 10
Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
⏱️ 10 min•🌡️ 350
- 11
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Whole Wheat Peanut Butter Chocolate Chip Cookies
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- 1
In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the creamy peanut butter to the butter mixture and beat until well combined.
⏱️ 1 min - 4
Beat in the egg and vanilla extract until fully incorporated.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 7
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min - 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 9
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 10
Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
⏱️ 10 min•🌡️ 350 - 11
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min