Peanut Butter Chip Cookies (White Whole Wheat Flour)

Peanut Butter Chip Cookies (White Whole Wheat Flour)

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

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

 

About 2 dozen cookies

1
cup packed brown sugar
1/2
cup creamy peanut butter
1/2
cup butter or margarine, softened
1
egg
1 1/4
cups Gold Medal® white whole wheat flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt
1
cup peanut butter chips (6 oz)
2
tablespoons granulated sugar
  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.
Makes About 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.

Nutrition Information:

1 Serving (1 Cookie)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.