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Level
very easy
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
Saturated Fat:
2
Carbs:
10
Fibre:
1
Sugar:
6
Cholesterol:
15 mg
Protein:
2
Sodium:
55 mg
Potassium:
0