Sharing a favorite whole wheat chocolate chip cookie recipe today! My Peanut Butter Honey Whole Wheat Chocolate Chip Cookies are absolutely delicious with a fun flavor combo.
Whole Wheat Chocolate Chip Cookies
You are going to love my Whole Wheat Chocolate Chip Cookies! My Peanut Butter and Honey Whole Wheat Chocolate Chip Cookies make the perfect after school treat to surprise the kids with. Peanut butter and honey are one of those flavor combinations that just fit so well together. Makes one perfect cookie with Whole Wheat Flour and mini chocolate chips. Fun and Yum! Enjoy 🙂
Try my Peanut Butter Cookie For One recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s your ingredient line-up. Nice and simple.
How To Make Whole Wheat Chocolate Chip Cookies
- Preheat oven to 350 degrees F.and line a large baking sheet with a silpat liner or parchment paper.
- Beat butter and sugars until well combined. Stir in peanut butter, honey, egg and vanilla, stirring until well combined. Slowly stir in the Whole Wheat Flour, baking soda, salt and mini chocolate chips until just combined.
- With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart.
- Bake for 11-13 minutes until golden around the edges. Remove and let cool for 10 minutes before transferring to cooling rack.
I used a big mixing bowl to whip up my cookies, but certainly use your stand mixer if you’d like.
Let’s cream our butter and sugars to get started.
A nice spoonful of creamy peanut butter.
Bring on the honey!
4 tablespoons of honey please 🙂
One lovely egg.
Add a splash of vanilla as well.
Time for our dry ingredients.
Lots of fabulous mini chocolate chips.
This dough!
Ready for the oven. Bake until golden on the outsides.
Perfection. Try these chilled too. Amazing.
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
Peanut Butter and Honey Whole Wheat Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter softened
- 6 tablespoons granulated sugar
- 6 tablespoons packed light brown sugar
- 1/2 cup creamy natural peanut butter
- 4 tablespoons honey
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup Whole Wheat Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.and line a large baking sheet with a silpat liner or parchment paper.
- Beat butter and sugars until well combined. Stir in peanut butter, honey, egg and vanilla, stirring until well combined. Slowly stir in the Whole Wheat Flour, baking soda, salt and mini chocolate chips until just combined.
- With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 11-13 minutes until golden around the edges. Remove and let cool for 10 minutes before transferring to cooling rack.