Warm peanut butter cookies fresh from the oven are a wonderful thing, especially when that amazing smell fills your kitchen. These have that classic fork crisscross look and the nostalgic flavor you grew up with, but fresh milled flour makes them even better. They have all the rich flavor and chewy texture you expect, but they’re just a bit more nutritious thanks to the freshly ground whole wheat flour.
I’ve made peanut butter cookies quite a few times over the years, and they’re definitely a favorite. I love peanut butter everything so it’s no surprise. Since I’ve been baking all the things with fresh milled flour lately, it was about time to try this classic recipe. I’m happy to say fresh milled flour works beautifully here. It adds wholesomeness without changing what makes them so special. Even better, they’re one of the easiest fresh milled flour cookies I’ve made so far.
If you’re new to baking with fresh milled flour, check out my getting started guide for helpful tips. And if you’re wondering why even mill your own flour, I wrote a post about why I choose to use fresh milled flour. Fresh milled flour has become my favorite way to bake, and I love to share how it could work for you too, whether you’re making these peanut butter cookies or any of your other favorite recipes.
Classic Peanut Butter Cookies (Fresh Milled Flour)
This dough comes together quickly, with simple ingredients you probably already have on hand. You can bake these after a short rest time, no long chill required. I love how quick and easy these are to make. You’ll love having these on hand for easy after-school snacks with a glass of milk, or for pairing with a cup of coffee for a well-earned break.
If you prefer an almond “peanut butter” cookie, I’m happy to say I have tested this recipe with almond butter and it works perfectly. I love knowing those with peanut allergies (including a close family member) can enjoy a peanut-free version of these cookies that is every bit as delicious as the original.
If you love fresh milled flour cookies, check out my favorite Fresh Milled Chocolate Chip Cookies or these easy Fresh Milled Oatmeal Raisin Cookies. Or try my classic Fresh Milled Mexican Wedding Cookies. Seriously, it’s so great to have whole grain cookies that taste so good.
Tips for Success
- Use butter that’s softened to room temperature. It should give when you press it with your finger, but still hold its shape.
- Use room temperature eggs for best results.
- Allow the dough a 15-minute rest at room temperature. If dough is soft and sticky, chill for at least 30-60 minutes before rolling.
Ingredients
Key Ingredients
Flour: I used fresh milled soft white wheat for these. I haven’t tested with any other flours but it should work well with other soft grains, such as spelt or barley.
If you are using store-bought flour, feel free to use all-purpose flour or a 50/50 mix of all-purpose and white whole wheat flour.
Butter: I used regular store-brand salted butter. I don’t typically keep unsalted butter on hand and I use salted butter for everything with no issues.
Sugar: I used allulose for the white sugar portion. Of course, you can use all white sugar for the most traditional taste and texture.
But, if you also like baking with alternative sweeteners, feel free to sub part or all the white sugar with your favorite granulated sugar-free sweetener. Of course, keep in mind different sweeteners can affect the taste and texture. If you’re not used to baking with alternative sweeteners, start with swapping just one quarter of the sugar and see how you like that.
Brown Sugar: I used sucanat instead of regular brown sugar. Although it doesn’t have the moist quality of brown sugar, it has a rich caramel-like flavor that works beautifully. Feel free to use regular light brown sugar for the most traditional taste and texture.
Peanut butter: I used Jif creamy peanut butter. Any brand will do, but do use a traditional creamy peanut butter. Although I haven’t personally tested it, I understand that natural (typically with oil-separation), low-fat and even homemade peanut butter versions don’t turn out well.
Now, one thing I do know is that creamy almond butter does work well. I have a family member with a peanut allergy so I tested this exact recipe with Justin’s almond butter and it worked perfectly. The texture is a bit different than the peanut butter version but they’re just as delicious. I’m sure other brands would work as well but I would stick with a creamy almond butter (meaning little to no oil separation) for best results.
Other creamy nut butters should work just fine too, but I have not tested any others at this point.
Other ingredients: You will also need basic fridge and pantry ingredients such as one egg, vanilla extract, baking soda and salt.
Instructions
Step 1: Add butter, sugars, egg, vanilla and peanut butter to mixing bowl.
Step 2: Mix until smooth.
Step 3: Add in flour, salt and baking soda and mix until just combined into a stiff dough.
Step 4: Scoop dough onto parchment-lined cookie sheets.
Step 5: Roll dough ball until smooth and then gently press fork in cross-hatch pattern.
Step 6: Bake at 350°F for 9-11 minutes. Allow to cool on cooling rack.
Peanut Allergy?
This recipe works perfectly with creamy almond butter. I tested it with Justin’s Classic Almond Butter with great results. I haven’t tested other brands, but any creamy, no-stir almond butter should work well. Just know that if your almond butter is a bit runnier, you may need to adjust the dough. Add a tablespoon or two more flour or allow a longer chill time to get that stiff consistency you want.
As usual, I would recommend baking a test cookie or two before baking a full batch. This gives you the chance to adjust before baking the rest.
Storage
Room Temperature: Store cooled peanut butter cookies in an airtight container at room temperature for 3 to 5 days.
Refrigerator: You can refrigerate baked cookies for up to 1 week, but the texture can get a little firmer. Let cookies sit at room temp for 10 to 15 minutes before eating, or warm briefly.
Freezer: Freeze baked cookies in a freezer-safe bag or container for up to 2 to 3 months. For best results, freeze in a single layer first, then stack with parchment between layers. Let cookies thaw at room temperature for 30 to 60 minutes.
Freeze the dough (for fresh-baked cookies later): Freeze unbaked dough balls in a single layer on a cookie sheet. Once frozen solid, transfer to a bag or air-tight container. Bake from frozen, adding 1-2 minutes to bake time.
FAQs
Can I use natural or homemade peanut butter?
I’ve never tried it since everything I read seems to say these cookies work best with a creamy nut butter. I’m guessing the texture would be different, perhaps more dry and crumbly. It might be a fun experiment to try but if you want the tried and true, stick with traditional style creamy nut butter.
Can I use store-bought flour?
Of course! Feel free to substitute an equal amount of all-purpose flour OR a 50/50 mix of all-purpose and white whole wheat.
Do I have to chill the dough before baking?
You don’t absolutely have to. If your dough is easy to handle, not soft or sticky, then you can bake straight away. However, if your dough is too soft as you’re rolling, I would recommend chilling the dough for 30 minutes or so to firm up. Even longer is totally fine. You can even make the dough a day ahead and let the dough chill overnight, which I often do.
Other Cookie Recipes You Might Enjoy:
Fresh Milled Chocolate Chip Cookies
Toll House Cookies with Fresh Milled Flour
Fresh Milled Peanut Butter Cookies
Ingredients
- 1 stick 113g butter, softened to cool room temperature
- 1/2 cup 99g granulated sugar or alternative granulated sweetener
- 1/2 cup 106g light brown sugar, packed or sucanat
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3/4 cup 198g peanut butter
- 1 1/2 cups 180g soft white fresh milled flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Beat together the butter, sugar, brown sugar, egg, vanilla, and peanut butter until smooth.
- Add the flour, baking soda, and salt. Beat on low just until combined. The dough will be quite stiff.
- Allow the dough to rest for 15 minutes.
- If dough feels soft and sticky, refrigerate for 30-60 minutes before rolling.
- Drop the cookie dough using small cookie scoop or tablespoon onto parchment-lined baking sheets. Roll each into balls, leaving about 2" between each cookie.
- Use a fork to gently flatten each cookie making a cross-hatch design.
- Bake the cookies for 9-11 minutes, until they’re starting to brown around the edges. Remove them from the oven, and allow them to cool on a rack.
Notes
Pin This For Later
Best peanut butter cookie recipe. I used barley instead of wheat.
Thank you for the feedback, so glad you loved it! Using barley is a great idea, I haven’t tried that yet.