Jumbo Whole Wheat Peanut Butter Cookies

by Cait on May 4, 2012

I distinctly recall the day I started baking.

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I was pulling out my peanut butter jar for my daily apple + peanut butter snack and realized that there was a recipe on the back for peanut butter cookies…one that seemed relatively simple.

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Having grown up watching my mother bake – I felt pretty capable of achieving the results on the back of that jar.

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And thus began my foray into baking.

So for today, I decided to tackle an old favorite.

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Only this time I didn’t use the recipe on the back of my jar of JIF.

This time I came up with my own. ┬áMy how I’ve grown :)

Jumbo Whole Wheat Peanut Butter Cookies:


  • 6 tbsp. unsalted butter, room temperature
  • 3 tbsp. plain greek yogurt
  • 1/2 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup natural peanut butter
  • 2 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees
  2. Combine first 7 ingredients in a large bowl until smooth
  3. Combine last 3 ingredients in a small bowl
  4. Add flour mixture to large bowl, stirring until just combined
  5. Using an ice cream scoop, scoop even balls of dough onto an un-greased, non-stick cookie sheet about 2 inches apart (I’d recommend no more than 6 scoops per sheet).
  6. Cook 10-12 minutes until lightly browned
  7. Allow to cool 5 minutes on the pan then transfer to a wire rack
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