I may not believe in Santa, human kindness (living in NY for 25 years will do that to you), or even love at first sight, but there is one belief that’s always held true: the transformative power of peanut butter.
For some, it’s best paired with jelly between sliced bread, for others, it’s a guilty pleasure that requires nothing more than a big spoon. But for me (and my sweet tooth), there’s nothing like a warm, gooey cookie to bring out the best in this rich, nutty spread.
Here, a recipe that celebrates peanut butter in all its glory— with a deliciously hearty whole wheat base:
Whole Wheat Peanut Butter Chip Cookies
Makes 3 dozen
2½ cups whole wheat flour
1¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 bag Reese’s peanut butter chips
¼ cup canola oil
1½ sticks unsalted butter, at room temperature
2/3 cup chunky peanut butter
1 1/3 cups light brown sugar
1 egg yolk
1 tablespoon vanilla
1. Preheat oven to 350oand sheet pans with parchment paper.
2. In a mixer cream the oil, butter, peanut butter, powdered sugar, and brown sugar until light and fluffy.
3. Add the egg, egg yolk, and vanilla and mix until well incorporated.
4. In a medium bowl sift the flour, baking powder, baking soda, and salt. Add to the peanut butter mixture and mix on low speed until most of the flour is incorporated.
5. Add the peanut butter chips and mix until well distributed (best by hand).
6. Scoop onto the prepared baking sheet by the rounded tablespoon about two inches apart. Use a fork to flatten the cookie by pressing a criss-cross pattern on the top of the cookie.
7. Bake for 10 to 12 minutes, or until cookies are golden brown.
8. Cool on the pan for three minutes before transferring to a wire rack to cool completely. Enjoy!
Adapted from Evil Shenanigans and The Joy of Cooking, 1997 edition.