Wonderfully soft and chewy whole grain peanut butter cookies made with brown sugar, honey and whole wheat are a great snack or dessert, with or without the optional chocolate.
We like our cookies soft around here- not cakey or 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, which I love right out of the oven while they are still soft. Since they don’t really stay soft, though, I never really make them very often.
So you can imagine how happy I was to discover a recipe for a truly stay-soft peanut butter cookie in a Farm Chicks cookbook a number of years ago. The recipe uses honey instead of white sugar, which I like – I wonder if it helps to keep them soft?
I adapted a few things to make these my own, including using 100% whole wheat – and of course adding chocolate chips because, hello? Chocolate. They are totally optional, though, and if you’re looking for a good afternoon snack, leaving the chocolate out might be the way to go. But still.
Believe me, these are so soft and wonderful, I think you will love them! The texture will remind you of your favorite chocolate chip cookie instead of a traditional crisp peanut butter cookie- but you get all that peanutty flavor and goodness. I do think this recipe will work with almond butter or other nut butters, so if you have an allergy, definitely try an alternative.
Besides the ingredients, another key to keeping these soft and chewy is not cooking them too long. Cook just 8-9 minutes until the edges are just starting to brown and take them out of the oven even if they look undone. You won’t be sorry, I promise.