Soft, creamy, peanut buttery-chocolate goodness! Yep, that is what these cookies are.
Hey y'all! I'm back!
Last week I spent six glorious, sun-filled days on vacation. It has become a yearly tradition for my husband's family to travel to Iowa's Great Lakes {as their known}, most others just call it Okoboji. The resort we stay at takes such good care of us and I try hard to not do much all week.
His family is a bit more "active" and likes to plan out their day, but I find most peace laying on the dock, with my book and occasionally taking a dip to cool off. This folks, is my ideal type of vacation. We also rented a pontoon one day, visited the amusement park and even celebrated my birthday with a nice dinner out.
I will admit, I took well advantage of my built-in babysitters and tried to disappear as much as I could to lay in the sun. There is nothing more relaxing in my book - and the people watching is great too! All in all, it was a great week off.
Now, we are back to the grind.
This coming week is the last week before my oldest starts Kindergarten - I'm sure I'll try and cram a million things into it - once of which is some back to school shopping. Have you seen those classroom lists? Geesh! It's a lot of stuff. If I can fit it into the schedule I might try and take him with me for a little "date" with mom.
Other than getting ready for school, I'm sure I'll be sulking. I almost went to lay out on our deck this afternoon until I realized I had no lake to take a dip in when I got too hot. And the sound of the neighbor's dog barking and lack of waves crashing against the dock just didn't appeal to me.
So...here we are.
These cookies.
I made these last Saturday and they are STILL soft.
If that alone doesn't make you want to make a batch, then I may as well quit while I'm ahead. They stay fresh forever! I took a batch on vacation and we snacked all week. I brought the remaining few home and they are still fresh.
It really is hard to believe.
Now, you don't have to use all whole wheat flour in these. I used mostly whole wheat just due to being out of white flour. Do whatever you want. I'll never know.
But whole wheat does mean you can have 3 instead of just two.
I'm serious.
And don't forget to chill the dough before baking. I really do think it makes the best cookie. Wouldn't these be a great after-school snack for those starting soon?
Whole Wheat Chocolate Peanut Butter Cookies
1 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 c. peanut butter
1 t. baking soda
1 t. salt
4 T. baking cocoa
1 t. vanilla
1 1/2 c. whole wheat flour
1 c. white flour
1 1/2 c. chocolate chips
1. In a stand or hand-held mixer combine the softened butter and sugars until creamy.
2. Add in eggs once at a time.
3. Add in peanut butter, vanilla, baking soda, salt and baking cocoa.
4. Sift in flours until all combined.
5. Fold in chocolate chips.
6. Chill dough for at least one hour before baking or up to overnight.
7. Preheat oven to 350 degrees. Using a cookie scoop, place dough on a greased cookie sheet. Bake for 10 minutes.
8. Remove the cookies from the oven and let cool on a wire rack. Keep stored in a cool, dry place in an airtight container. They will stay fresh for a week.
If you love the look of this cookie, I'm guessing you'll love some others I've had on the blog over the years that are similar. Get baking!
