Whole Wheat Peanut Butter Cookies

  • 1 cup margarine (2 sticks)
  • 1 cup peanut butter
  • 2 medium eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2-1/2 cups whole wheat flour

Mix together the margarine and peanut butter in a large bow with a big spoon or whisk. When they are blended together and creamy, add the white sugar and brown sugar. Mix it all up until it is light and fluff. Add the vanilla and salt, and mix again. Finally measure in the baking soda, baking powder and flour. Stir it all up, it will be very thick. At this point a spoon works better than a whisk. When you have a nice smooth dough, you can stop mixing. Shape the dough into balls about an inch in diameter. Arrange them on a cookie sheet. Dip a fork in a small amount of flour, and smash each dough ball twice with the tines of the fork, making the traditional cross-hatch pattern. You could also just smash the balls with your palm to flatten them out, if the cross-hatch pattern isn’t very important to you. I find that children are more than willing to help out with the fork flattening of the cookies. Bake the cookies at 375° for about 10 minutes. Cool slightly before removing from the pan. Makes about 4 dozen cookies.

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C.Underhill - August 17, 2009

the recipe for the whole wheat peanut butter cookies does not include the eggs in the directions,you to use your inform jugdement.By the it’s a yummy recipes,Thank You,C.Underhill

Dylanfly - August 24, 2009

Tasty. Ditto on the EGGS. I put them in after the sugar, with the vanilla. I strongly suggest BUTTER! NEVER use margarine! It is trans-fat POISON! Use real butter. Also, best to use whole wheat PASTRY flour. It’s commonly sold in bulk at natural food stores. Bakes and tastes like white flour, except that it’s much healthier. Some might want to skip the SALT in this recipe: peanut butter and butter already add a lot. I found that any additional tastes too salty. Another nice addition is a half-cup to a whole cup of OATS. Some also enjoy: chocolate chips, raisins, cinnamon, etc.

Victoria Holtman - December 16, 2009

I was so excited to find a whole wheat peanut butter cookie, but wish
now that I had not. I wasted my time and the products to make this
cookie. It was SO SLIGHTLY peanut butter flavored, if I wouldn’t of
known what I was eating I wouldn’t of known! And not near enough sweetness
either. What you DO taste is the whole wheat flour. This should probably
be a mix of whole wheat and white all purpose flours, and more sugar. They
really were the worst cookie I have ever made or eaten in 50 yrs of cooking.
I threw them out, so THAT says a lot. I’m sure other recipes here are good, but these sure missed the mark.

Micah - March 13, 2010

I think these cookies are great! Added white chocolate chips and they were decadent. One of the best cookies I’ve made or eaten in just over 20 years of living! Thank you.

chelsea - February 4, 2011

These are great! I reduced the butter by half and they were awesome.

chelsea - February 4, 2011

These are great! I reduced the butter by half and they were perfect. I also used some graham flour and Adams peanut butter brand.

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