PEANUT BUTTER CREAM OF WHEAT RECIPES

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EASY WHOLE WHEAT PEANUT BUTTER COOKIES RECIPE | ALLRECIPES



Easy Whole Wheat Peanut Butter Cookies Recipe | Allrecipes image

These cookies are very fast and easy to make when you want to whip up something sweet for the kids.

Provided by VETTY430

Categories     Desserts    Cookies

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 dozen

Number Of Ingredients 7

1 cup peanut butter
½ cup butter, softened
½ cup honey
½ cup packed brown sugar
1 egg
1?¼ cups whole wheat flour
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
  • Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Nutrition Facts : Calories 106.8 calories, CarbohydrateContent 11.3 g, CholesterolContent 11.9 mg, FatContent 6.4 g, FiberContent 0.9 g, ProteinContent 2.6 g, SaturatedFatContent 2.4 g, SodiumContent 64.2 mg, SugarContent 7.5 g

3-INGREDIENT PEANUT BUTTER COOKIES RECIPE | EPICURIOUS



3-Ingredient Peanut Butter Cookies Recipe | Epicurious image

With just three ingredients, this easy peanut butter cookie recipe is streamlined for minimal fuss. These gluten-free cookies are one of our best desserts.

Provided by Molly Baz

Total Time 35 minutes

Prep Time 20 minutes

Yield About 2 dozen cookies

Number Of Ingredients 4

1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  • Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

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