Whole Wheat Peanut Butter Cookies
Servings: 12 50g cookies
Ingredients
- 1¼ cups whole wheat flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup peanut butter
- ¼ cup (½ stick) unsalted butter softened
- ¼ cup shortening
- ½ cup brown sugar firmly packed
- 1 egg room temperature
Instructions
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Add peanut butter, softened butter, shortening, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 5 minutes—occasionally scraping down sides of bowl.
- Add egg to mixer bowl. Resume mixing on medium speed just until smooth—occasionally scraping down sides of bowl.
- With mixer on low, slowly stir in flour mixture until fully incorporated.
- Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F.
- Shape dough into 1¼-inch balls. Place about 3 inches apart on ungreased cookie sheet.
- Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown.
- Cool 5 minutes; remove from cookie sheet. Cool on wire rack.