Peanut Butter Cookies

  • Prep Time 10 min
  • Total Time 25 min
  • Makes: 60 cookies

Ingredients

  • 2 cups all-purpose unbleached flour 500 mL
  • 1/2 cup whole-wheat flour 125 mL
  • 1 tsp baking powder 5 mL
  • 1/2 tsp baking soda 2 mL
  • 1/2 tsp salt 2 mL
  • 1 cup unsalted butter, room temperature 250 mL
  • 3/4 cup firmly packed brown sugar 175 mL
  • 3/4 cup sugar 175 mL
  • 1 cup crunchy peanut butter 250 mL
  • 2 eggs
  • 2 tsp vanilla extract 10 mL
  • 1/2 cup chopped roasted peanuts 125 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In another bowl, with hand mixer, beat butter with both sugars until light and fluffy. Beat in peanut butter, eggs and vanilla. Stir in flour mixture until combined. Stir in peanuts.

  • Step 2

    Roll dough into 1-in. (2.5-cm) balls. Place on parchment lined baking sheets about 2 in. (5 cm) apart. Dip a fork in flour and press a criss-cross pattern on top of each ball, flattening dough slightly. Bake for 14 to 15 min., or until tops are set and bottoms are golden brown, rotating half-way through baking for even cooking.

  • Step 3

    Cool cookies on baking sheets 2 min. Transfer to wire racks to cool completely. Store in airtight container up 2 days or freeze up to 2 weeks.

Tip

Substitute smooth peanut butter and/or add chocolate chips to dough.

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Nutrition Facts

  • Nutrition Description Per serving (1 cookie):
  • Calories 100
  • Fat 6 g
  • Saturated Fat 2.5 g
  • Carbs 10 g
  • Sugar 6 g
  • Protein 2 g
  • Cholesterol 15 mg
  • Fibre 1 g
  • Sodium 55 mg