Whole Wheat Peanut Butter Cookies

Operation No Social Media was almost a success.  I peeked at twitter on Saturday, but other than that I did pretty well (and I honestly didn’t miss it that much).

Last week included the 8th grade trip to Six Flags in Vallejo, which was a ton of fun.  All day I kept thinking I’m getting paid for this?!

I went on exactly ONE ride, which was a lot of fun.

Now I’m on summer break for one whole week until my summer job starts, and the weather has been PERFECT.  Even in Daly City!  We spent Saturday afternoon celebrating Courtney’s 26th birthday with a picnic in Golden Gate Park…

…and then took Ellie on the swings for the first time on Sunday.  She didn’t really seem that into it, but she didn’t hate it either.  All she really wanted to do was watch the big kids playing.

Umm, not sure how I feel about this...

Sunday night I worked on lesson plans while my sister made these cookies.  We only had brown sugar and whole wheat flour, so that’s what she used, and they were awesome.  You can definitely taste the whole wheat flavor, and it goes really nicely with the peanut butter.  They weren’t too dense, either (which can sometimes happen with whole wheat flour).

And now it’s time to soak up more of this rare but supremely awesome sunny weather!

Whole Wheat Peanut Butter Cookies


  • 1/2 cup butter
  • 1/2 cup creamy natural peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cups whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar, for rolling


  1. Preheat the oven to 375 F.
  2. Cream the butter, peanut butter and sugar in the bowl of a stand mixer on medium for 2-3 minutes. Add the egg and vanilla and mix well.
  3. Add the flour, baking soda, and salt and mix on low until combined.
  4. Shape 1 tbsp of dough at a time into a ball and roll int the sugar. Place a few inches apart on ungreased cookie sheets and flatten slightly with a fork (making a criss-cross pattern).
  5. Bake for 10 minutes, then cool on the cookie sheets for about 5 minutes before transferring to a wire rack to cool completely.

(adapted from food.com)

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