We like our cookies soft around here- not cakey, nor crisp, which means I usually stick to one of our tried-and-true chocolate chip cookies. I know they will be just right, plus they are everyone’s favorite.
But one of my favorite cookies is peanut butter, though since most of the time they don’t stay soft, I usually don’t make them. So I was happy to find a recipe for a soft peanut butter cookie in a Farm Chicks cookbook.
I also really liked that the recipe called for honey instead of white sugar. I further adapted it to be 100% whole wheat – and of course added chocolate chips because, hello? Chocolate.
Soft and wonderful, with the texture more reminicent of our favorite chocolate chip cookie instead of a traditional peanut butter cookie- but with all the peanutty flavor and goodness. I think the mixture of honey and brown sugar helps keep them soft – and not cooking too long.
Enough talking – it’s time to see for yourself.
- 1 c. butter, softened
- 1 c. crunchy peanut butter (though creamy is OK, too)
- 1 c. packed brown sugar (natural brown, sucanat, and coconut sugar all work, though provided slightly different flavorings)
- ½ c. honey
- 2 tsp. vanilla
- 2 large eggs
- 3 c. whole wheat pastry flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 2 c. chocolate chips, optional (though not for our family!)
- Heat oven to 350 degrees. Line or grease two large cookie sheets.
- In a large mixing bowl, cream the butter and peanut butter with the sugar and honey until well blended. Add the vanilla and eggs and mix well until light and fluffy.
- Stir in the flour, soda and salt until combined, then add the chocolate chips.
- Drop by large tablespoons onto prepared cookie sheets.
- Bake for 8-9 minutes until just browning on the edges. The centers may not look done, but will firm up when cooled. Let stand on sheets for a few minutes before transferring to a wire rack to cool completely.
Need more soft & chewy cookie recipes?
Fudgy Grain Free Chocolate Truffle Cookies (grain-free, dairy-free)