Skip to main content
    Thrive On

    Peanut Butter Cookies

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianDiabetes-FriendlyHeart HealthyNo ShellfishAmericanDessertSnack

    Peanut Butter Cookies

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianDiabetes-FriendlyHeart HealthyNo ShellfishAmericanDessertSnack
    about 6 dozen cookies
    Active time: 35 minutes
    Total time: 3 hours

    Description

    It’s quick and easy to mix together these slice-and-bake peanut butter cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime.

    Directions

    1. Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
    2. Beat sugar, peanut butter, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
    3. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
    4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
    5. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little chopped peanuts and gently press into the cookie to help them adhere.
    6. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.

    Tips

    • Tip: White whole-wheat flour is made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. For the best flavor, store it airtight in the freezer.
    • To make ahead: Store wrapped rolls of dough in the freezer for up to 3 months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories59 cal
    • Total Fat2.9 g
    • Saturated Fat0.7 g
    • Cholesterol0 mg
    • Sodium38 mg
    • Carbohydrate Total7.2 g
    • Protein1.3 g
    • Phosphorus24 mg
    • Potassium27 mg
    • Fiber0.5 g
    • Calcium10 mg

    Ingredients

    • 1½ cups white whole-wheat flour
    • 1½ cups all-purpose flour
    • 1¼ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup sugar
    • ⅓ cup smooth natural peanut butter
    • 5 tablespoons canola oil
    • 4 tablespoons unsalted butter, at room temperature
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ½ cup chopped roasted peanuts

    Ingredients

    • 1½ cups white whole-wheat flour
    • 1½ cups all-purpose flour
    • 1¼ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup sugar
    • ⅓ cup smooth natural peanut butter
    • 5 tablespoons canola oil
    • 4 tablespoons unsalted butter, at room temperature
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ½ cup chopped roasted peanuts

    Description

    It’s quick and easy to mix together these slice-and-bake peanut butter cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime.

    Directions

    1. Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
    2. Beat sugar, peanut butter, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
    3. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
    4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
    5. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little chopped peanuts and gently press into the cookie to help them adhere.
    6. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.

    Tips

    • Tip: White whole-wheat flour is made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. For the best flavor, store it airtight in the freezer.
    • To make ahead: Store wrapped rolls of dough in the freezer for up to 3 months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired