I made a ton of cookies for Christmas. These cookies I accidentally stumbled across.

Cookies are a great party addition mainly because you can re-use them at other parties if there are leftovers. As you may know Jim and I really dislike waste and leftovers that aren’t used. So cookies are great, they keep for a while and can be re-used.

This recipe was adapted from a 2005 Kitchen Aid recipe book. I don’t have a Kitchen Aid but I do have a hand held mixer with a stand that works just as well. I recommend using a hand held mixer if you have it, it will really add to the smoothness and lightness of the cookies.

Yield: 3 dozen

1/2 Cup Peanut Butter – smooth/creamy (reduced sugar if possible)

1/2 cup (1 stick) unsalted butter softened

1/4 cup white sugar

1/4 cup light brown sugar

1 egg

1/2 teaspoon vanilla

1/2 teaspoon baking soda

1/8 teaspoon salt

1 Cup all purpose flour

1/4 cup whole wheat flour


Scoop the peanut butter into the mixer bowl or bowl and add the stick of the butter. Beat the two together on medium/high.

Add sugars, egg and vanilla, beat on medium until well incorporated.

Add all the remaining ingredients and mix together on low.

Refrigerate for about half an hour, or while your oven in preheating to 375 and set up your cookie sheets. The dough will be be sticky and won’t firm up like regular cookie dough.

Using a cookie scoop drop the dough on an ungreased baking sheet about 2 inches apart from another.

Bake for about 10 to 12 minutes or until golden brown. Leave on the cookie sheet for a few minutes after removing from the oven.

Remove and cool on a rack. They should be lightly browned on the bottom and golden brown on top. They also should be cooked all the way through but so soft and chewy.




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