• Vel Hobbs posted an update in the group Group logo of Home Cookin'Home Cookin' 7 months, 1 week ago

    *Splenda or Stevia Extract can be substituted for Sugar*

    (1/2) Cup Whole Wheat Flour
    (1/3) Cup All-Purpose Flour
    (1/2) Teaspoon Double-Acting Baking Powder
    (3/4) Teaspoon Baking Soda
    (1/4) Teaspoon Salt
    (1/2) Cup Unsalted Butter, Softened
    (1/2) Cup Chunky Peanut Butter
    (3/4) Cup Sugar
    (1) Egg, Beaten
    (1/2) Teaspoon Pure Vanilla Extract

    PREHEAT OVEN TO 350 DEGREES (F). Combine whole wheat flour, all-purpose flour, baking powder, baking soda and salt. In a large mixing bowl, beat together the butter and peanut butter on medium speed until smooth. Add sugar (or sweetener of choice). Add egg and vanilla, blend. Add to flour mixture until just blended. Refrigerate dough for 1-2 hours. Shape into one inch balls, place two inches apart on an ungreased cookie sheep. Flatten each cookie; press crisscross with fork. Bake 10-12 minutes or until golden. Remove to cooling rack. Store in a tightly sealed container.

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