Baking with Maxine

Oh my lord these cookies are good. I haven't made peanut butter cookies for a long time but Maxine really wanted to try them out. The whole wheat flour really makes this recipe. The flavor is so intense and rich.  We subbed more butter for the yogurt because I didn't have any yogurt left in the fridge, and again I used egg yolks instead of whole eggs. The batter was a little crumbly but once we got them baked and cooled they held together nicely.

Whole Wheat Peanut Butter Cookies
Recipe adapted from Cait's Plate

Ingredients:

• 9 tbsp. unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/2 cup granulated white sugar
• 2 egg yolks
• 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

Method:

Preheat oven to 350.
Mix flour, b soda, and salt in small bowl, set aside.
In the bowl of a stand mixer cream butter and sugars.
Add eggs and vanilla and mix.
Add peanut butter and mix.
Add bowl of flour etc. to mixer and combine.
Make 2 tbsp sized balls, squish them flat with your hand or the bottom of a drinking glass and then make hatch-marks with a fork.
Bake for 12 to 14 minutes or until cookies are set.
Let them cool completely before handling too much, they are very crumbly before they cool, but they will set up nicely.