Soft And Chewy Whole Grain Peanut Butter Cookies


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 (I just can’t help myself…).

The verdict?

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.


Soft And Chewy Whole Grain Peanut Butter Cookies

  • 1 c. butter, softened
  • 1 c. crunchy peanut butter (though creamy is OK, too)
  • 1 c. packed brown sugar (I used a natural brown, sucanat would probably work as well)
  • 1/2 c. honey
  • 2 tsp. vanilla
  • 2 large eggs
  • 3 c. whole wheat pastry flour (soft white wheat)
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 c. chocolate chips (some may think these are optional, though I beg to differ…)
  1. Heat oven to 350 degrees.
  2. 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.
  3. Stir in the flour, soda and salt until combined, then add the chocolate chips.
  4. Drop by large tablespoons onto a greased or lined cookie sheet.
  5. 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.

Makes 4-5 dozen, depending on size.


  1. Anonymous says

    Silly question–but can I sub AP flour for the pastry flour? These sound yummy and I love soft cookies but have never found a soft peanut butter cookie recipe. Anxious to try this recipe. Thanks!

  2. says

    yummo! I’m going to print this recipe and make it during the week for my kids. I usually freeze my cookie dough, so I’ll try freezing a portion of it and see how it comes out. Hopefully still chewy! :)

  3. Jami @An Oregon Cottage says

    Anonymous- In cookie recipes (most anyway) I find that AP and ww pastry are interchangeable without much noticeable differences. Go for it, if it’s all you have. I just try to up the health quotient a bit is all. :-)


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