These whole wheat peanut butter cookies are everything I love about the classic peanut butter cookie, with a twist! They’re tender, with a slight chew, and incredibly delicious. It’s an easy recipe, and they’re ready in about 20 minutes!
These whole wheat peanut butter cookies are the perfect treat to have on hand throughout the week. They come together quickly, pair perfectly with a cup of tea or a cold glass of milk, and freeze beautifully if you want to stash a few for later. The whole wheat flour gives them a slightly denser, nuttier bite, while still keeping them tender and satisfying.
A mix of butter and smooth peanut butter creates that classic, rich flavor, and using both brown sugar and granulated sugar gives the cookies the best balance of chew and softness. Cornstarch helps them stay extra chewy and hold their shape, while a combination of baking soda and baking powder provides just enough lift. A touch of vanilla rounds everything out, and while chocolate chips are optional, they’re always a welcome addition alongside the peanut butter.
Can I use all-purpose flour?
No, all-purpose and whole wheat flour can’t be substituted. If you want to use all-purpose flour, I recommend using my chewy peanut butter cookie recipe . It’s very similar to this whole-wheat version, but with the right amount of flour. My classic peanut butter cookie recipe is another one you might want to try, and it has a texture that is fairly similar to this one.
Can I make the cookie dough ahead of time?
Absolutely! You can make the cookie dough ahead of time and store it in the fridge for up to a week. You can also freeze the dough for up to 3 months.
How long do they keep at room temperature?
These cookies will keep on the counter for up to 5 days. If you don’t think you’ll eat them all in time, freeze them for a quick and easy treat.
Can I freeze the cookies?
Yes, you can freeze the baked cookies for up to a year! Just be sure they are completely cool before transferring them to an airtight storage container.
Whole Wheat Peanut Butter Cookies Recipe
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Ingredients
- ▢ 1 cup whole wheat flour
- ▢ 1 tablespoon cornstarch
- ▢ ½ teaspoon EACH: baking soda and baking powder
- ▢ ¼ teaspoon salt
- ▢ 1 cup natural peanut butter (creamy or crunchy)
- ▢ ½ cup butter (at room temperature)
- ▢ ½ cup brown sugar (packed)
- ▢ ¼ cup granulated sugar
- ▢ 1 large egg
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a medium-sized bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt. 1 cup whole wheat flour, 1 tablespoon cornstarch, ½ teaspoon EACH: baking soda and baking powder, ¼ teaspoon salt
- In a large bowl, cream the peanut butter, butter, brown sugar, and granulated sugar with electric beaters. Add the egg and vanilla and beat to combine. 1 cup natural peanut butter, ½ cup butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Add the dry ingredients to the bowl and beat just until combined. If using, stir in the chocolate chips 1 cup chocolate chips
- Scoop the dough using a medium-sized cookie scoop and place them on a baking sheet. Press them down slightly. If you’d like, press a couple of chocolate chips into the top.
- Bake the cookies for 12 minutes then remove the tray from the oven. Let the cookies cool for 5 minutes on the tray then carefully move them to a wire rack to cool completely.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Gluten Free Peanut Butter Cookies
Whole Wheat Peanut Butter Cookies Recipe
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon cornstarch
- ½ teaspoon EACH: baking soda and baking powder
- ¼ teaspoon salt
- 1 cup natural peanut butter , creamy or crunchy
- ½ cup butter , at room temperature
- ½ cup brown sugar , packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips , optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a medium-sized bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt. 1 cup whole wheat flour, 1 tablespoon cornstarch, ½ teaspoon EACH: baking soda and baking powder, ¼ teaspoon salt
- In a large bowl, cream the peanut butter, butter, brown sugar, and granulated sugar with electric beaters. Add the egg and vanilla and beat to combine. 1 cup natural peanut butter, ½ cup butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Add the dry ingredients to the bowl and beat just until combined. If using, stir in the chocolate chips 1 cup chocolate chips
- Scoop the dough using a medium-sized cookie scoop and place them on a baking sheet. Press them down slightly. If you’d like, press a couple of chocolate chips into the top.
- Bake the cookies for 12 minutes then remove the tray from the oven. Let the cookies cool for 5 minutes on the tray then carefully move them to a wire rack to cool completely.
Notes
https://www.theendlessmeal.com/whole-wheat-peanut-butter-cookies/
