These easy peanut butter cookies will satisfy your sweet and savory cravings. Make a batch the next time you want a healthy dessert the whole family will love.

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 3 baking sheets with cooking spray.

    Advertisement
  • Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.

  • Roll the dough between your palms into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.

  • Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.

Nutrition Facts

96.9 calories; protein 1.9g 4% DV; carbohydrates 15g 5% DV; exchange other carbs 1; dietary fiber 0.6g 2% DV; sugars 9.1g; fat 3.3g 5% DV; saturated fat 0.4g 2% DV; cholesterol 7.8mg 3% DV; vitamin a iu 11.5IU; vitamin cmg; folate 17.9mcg 5% DV; calcium 16.4mg 2% DV; iron 0.5mg 3% DV; magnesium 6.4mg 2% DV; potassium 33.5mg 1% DV; sodium 75.1mg 3% DV; thiamin 0.1mg 5% DV.

Reviews (10)

Read More Reviews
10 Ratings
  • 5 star values: 0
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/13/2013
This recipie was delicious! I had a craving for Peanut butter cookies and had to convince my kids... but when it came out of the oven -they loved it! I halved the quantity and used oats instead of whole wheat flour (but kept the quantity the same for the full recipie) and used 2 egg whites instead of 1 whole egg. And I completely forgot the water- but came out great nevertheless! Read More
Rating: 4 stars
04/20/2013
delicioussss! These came out delicious! I followed other people's advice and doubled the amount of peanut butter. The batter came out a little dry so I just added some more water. Baked each batch for exactly 8 minutes and they are soft and chewy! Also I added 2 tbsp flax seed to add a little healthy to an otherwise great recipe! Read More
Rating: 4 stars
02/23/2013
Turned out great Did as another reviewer suggested and put extra 1/4 cup peanut butter..not sure I needed it. And reduced the sugar by 1/4 cup...also added a couple tsp more water....not sure I needed that either. I baked them for 12 minutes as my husband likes them a bit crispier for dunking they were crispy on the edges and softer in the center. Will definitely make these again. Pros: Easy to make super tastes Cons: Can't think of any Read More
Advertisement
Rating: 4 stars
10/30/2011
I had to add extra water because the dough was too dry. For me the recipe produced 3 dozen rather than 4 dozen cookies but I may have rolled them slightly larger than the recommended 1 inch. They were quite good and I will make them again. Read More
Rating: 4 stars
10/30/2011
I am a big fan of anything with peanut butter and these cookies hit the spot! They are so soft and chewy! Like the last reviewer the recipe made just about 3 dozen cookies. So yummy and I will be sure to make them again! Read More
Rating: 4 stars
10/30/2011
These peanut butter cookies are the best peanut butter cookie I have ever had! I loved that they were soft and chewy...just perfect! Will definitely add this to my holiday collection! Read More
Advertisement
Rating: 4 stars
10/30/2011
I made these last night. Wonderfully chewy. They did not have a strong peanut butter flavor but I added chocolate chips and they were wonderful. Will definitely make again. Read More
Rating: 4 stars
10/30/2011
These cookies were awesome! I substituted half of the brown sugar with sucanat and the canola oil for safflower oil and they turned out great! It is a nice soft mellow-flavoured cookie. Will definitely be hanging on to this recipe! I did manage to get 4 dozen cookies - I think - my husband was stealing them off the trays so fast I couldn't keep track! Read More
Rating: 4 stars
10/30/2011
I did some different things. Instead of brown sugaar I used turbinado. And instead of wheat flour i just used more all purpose. In my opinion they are too sweet and hardly any peanut butter flavor. Read More
Rating: 4 stars
10/29/2011
Pretty tasty for a lighter PB cookie! Left out 1/2 cup of the brown sugar and added a 1/4 cup of PB (we use ADAMS) since a couple of people mentioned they were not terribly peanut-buttery. Dipped the dough balls in the chopped peanuts then flattened the whole thing with a fork - turned out light and fluffy and delicately peanutty. Kids liked them so.... works for me:) Read More