Whole Wheat Peanut Butter Chocolate Chip Cookies Recipes

Steps:

• Heat oven to 375°F.
• Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Steps:

• Set oven to 350 degrees F.
• In a bowl, cream the margarine, peanut butter and sugars together until light and fluffy.
• Add in egg and vanilla; beat well until thoroughly combined.
• In another bowl combine flours, baking powder, baking soda and salt.
• Stir the dry mixture into the creamed until combined.
• Add/mix in chocolate chips.
• Drop by tablespoonfuls onto greased cookie sheet. I use a small cookie scooper, like an ice cream scooper.
• Bake for about 12 minutes, or until cookies begin to brown around the edges (try not to overbake!).

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.