- Prep Time
- 10 mins
- Total Time
- 25 mins
- Makes
- 60 cookies
Ingredients
- 2 cups
- all-purpose unbleached flour
- 500 mL
- 1/2 cup
- whole-wheat flour
- 125 mL
- 1 tsp
- baking powder
- 5 mL
- 1/2 tsp
- baking soda
- 2 mL
- 1/2 tsp
- salt
- 2 mL
- 1 cup
- unsalted butter, room temperature
- 250 mL
- 3/4 cup
- firmly packed brown sugar
- 175 mL
- 3/4 cup
- sugar
- 175 mL
- 1 cup
- crunchy peanut butter
- 250 mL
- 2
- eggs
- 2 tsp
- vanilla extract
- 10 mL
- 1/2 cup
- chopped roasted peanuts
- 125 mL
Method
- Step 1
- Preheat oven to 350°F (180°C). Whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In another bowl, with hand mixer, beat butter with both sugars until light and fluffy. Beat in peanut butter, eggs and vanilla. Stir in flour mixture until combined. Stir in peanuts.
- Step 2
- Roll dough into 1-in. (2.5-cm) balls. Place on parchment lined baking sheets about 2 in. (5 cm) apart. Dip a fork in flour and press a criss-cross pattern on top of each ball, flattening dough slightly. Bake for 14 to 15 min., or until tops are set and bottoms are golden brown, rotating half-way through baking for even cooking.
- Step 3
- Cool cookies on baking sheets 2 min. Transfer to wire racks to cool completely. Store in airtight container up 2 days or freeze up to 2 weeks.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 100
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Sugar:
- 6 g
- Cholesterol:
- 15 mg
- Protein:
- 2 g
- Sodium:
- 55 mg