Whole Wheat Peanut Butter Cookies Recipe

Ingredients

 1 1/4 cup unsifted whole wheat pastry flour
 1 tsp. baking soda
 generous 1/4 tsp. kosher salt
 1 stick of butter
 1/2 cup smooth natural peanut butter
 1 cup Turbinado sugar
 1 egg
 Coarse sea salt for sprinkling

Directions

1

Dump flour, baking soda and salt into a medium bowl and whisk to combine. In the bowl of stand mixer cream the butter. Add the peanut butter and beat until smooth. Add the Turbinado sugar and beat well, then add the egg and beat well again. On low speed gradually add the dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.

2

Tear off a piece of parchment paper about 14″ long and place on the counter. Spoon the dough in the center of the paper and loosely form into a log. Fold the one long side of the paper over the dough and, with your hands, shape the dough into a log. Roll the log in the paper until you get a long, round roll. Twist the ends and wrap under the log to secure it.

3

Place the log in the refrigerator until firm or overnight. I like to leave cookie dough in the refrigerator overnight because I am convinced it enhances the flavor or the baked cookie.

4

When ready to bake off cookies, preheat oven to 350* and prepare baking sheets with parchment paper or silpat. Unwrap the log of dough and cut 1/4 inch slices, place them 1 inch apart on baking sheets and sprinkle each slice with coarse sea salt.

5

Bake for 10-15 minutes or when the edges turn golden. Leave on baking sheet for 1 minute before transferring to a wire rack.

Ingredients

 1 1/4 cup unsifted whole wheat pastry flour
 1 tsp. baking soda
 generous 1/4 tsp. kosher salt
 1 stick of butter
 1/2 cup smooth natural peanut butter
 1 cup Turbinado sugar
 1 egg
 Coarse sea salt for sprinkling

Directions

1

Dump flour, baking soda and salt into a medium bowl and whisk to combine. In the bowl of stand mixer cream the butter. Add the peanut butter and beat until smooth. Add the Turbinado sugar and beat well, then add the egg and beat well again. On low speed gradually add the dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.

2

Tear off a piece of parchment paper about 14″ long and place on the counter. Spoon the dough in the center of the paper and loosely form into a log. Fold the one long side of the paper over the dough and, with your hands, shape the dough into a log. Roll the log in the paper until you get a long, round roll. Twist the ends and wrap under the log to secure it.

3

Place the log in the refrigerator until firm or overnight. I like to leave cookie dough in the refrigerator overnight because I am convinced it enhances the flavor or the baked cookie.

4

When ready to bake off cookies, preheat oven to 350* and prepare baking sheets with parchment paper or silpat. Unwrap the log of dough and cut 1/4 inch slices, place them 1 inch apart on baking sheets and sprinkle each slice with coarse sea salt.

5

Bake for 10-15 minutes or when the edges turn golden. Leave on baking sheet for 1 minute before transferring to a wire rack.

Whole Wheat Peanut Butter Cookies Recipe

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