Big,Fat,Thick cookies are the best..The Best. I was super excited to see this recipe because it uses whole wheat flour and thats not something I use alot when baking cookies ( and something I want to change!) I bookmarked it and waited for the right time to make them. Our week holiday was that right time. I actually baked several cookies and plan to blog about them soon but wanted to start with these bad boys.
You can't really tell by the pic by they are big..like perfect ice cream sandwich cookie big..infact I can see these sandwiched between homemade peanut butter and jelly ice cream or peanut butter and chocolate or vanilla..it really doesn't matter since these cookies will go with anything. They are moist,soft,peanut buttery and we couldn't keep our hands off of them. I've baked them twice since coming back home and the boys already asked for these again when school starts up on monday.
How do you prefer your cookies? thin,fat,chewy,crispy?
Whole Wheat Peanut Butter Cookies
6 TBS Unsalted Butter,room temperature
3 TBS Plain Greek Yogurt
1/2 cup Light Brown Sugar
1/2 cup Sugar
1 Large Egg
1 tsp. Vanilla
3/4 cup Peanut Butter,,smooth or crunchy
2 cups Whole Wheat Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt
Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper and set aside.
In a bowl,whisk together the flour,baking soda,and salt.
In a large mixing bowl,beat remaining ingredients with a hand held mixer until nice and smooth. Add flour mixture and mix just until combined.
Using a cookie scoop,scoop even balls of dough onto prepared sheet, about 2 inches apart..No more than 6 cookies per sheet! Using a floured fork,make the famous peanut butter criss cross shape.
Bake 10-12 minutes or until lightly browned. Allow cookies to cool on sheet for 5 minutes and then transfer to wire racks to cool completely.
Yield: 2-2-1/2 dozen..depends on your cookie scoop
Source: Cait's Plate