PEANUT BUTTER CHIP COOKIES (WHITE WHOLE WHEAT FLOUR)

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45 min Prep
45 min Total
Pie Iconb
24 Servings

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Double peanut butter deliciousness! Creamy peanut butter and peanut butter chips make this buttery, rich cookie so yummy.


Ingredient List
  • Small check mark in a circle icon1 cup packed brown sugar
  • Small check mark in a circle icon1/2 cup creamy peanut butter
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 1/4 cups Gold Medal™ white whole wheat flour
  • Small check mark in a circle icon3/4 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 cup peanut butter chips (6 oz)
  • Small check mark in a circle icon2 tablespoons granulated sugar
Preparation
  1. 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.
  2. 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).
  3. Bake 9 to 12 minutes or until light brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely; store tightly covered.
Tips
  • Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.