the cookie to end all cookies

I am a strong believer in the power of a cookie. It’s a different type of dessert than say, a cake or a pie. A cookie feels different. Not too fancy or showy, just down to earth, like a friend you can really be you with. You can hold it with one hand, dunk it in milk if you’d like and you can bake two dozen of them in 20 minutes, start to finish. For me, this is the holy grail of cookies, the creme de la creme. With a crunchy outside and a soft center, every few bites giving way to a warm, gooey chocolate surprise. Now add in peanut butter and it’s just about the last cookie I’ll ever need.

There have been many famous cookie recipes floating around for some time now. The New York Times Chocolate Chip Cookie Recipe is a good example. I have yet to try them, but they have become quite a cult classic. I’d like to take these two head to head and see who wins. I would put my money on the peanut butter all the way. 

whole wheat peanut butter + chocolate chunk cookies
Adapted from Magnolia Bakery Cookbook
makes two dozen


  • 1 1/4 cups whole wheat pastry flour
  • 1/4 cup oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature (I used creamy natural. If using natural make sure to mix well and to pour off any excess oil before measuring)
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips, or 6 oz chocolate, chopped
  • 3 tablespoons sugar for dusting


  1. Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, the oats and the salt. Set aside.
  2. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until completely incorporated. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Fold in the chocolate chips or chunks.
  3. Place dusting sugar — the remaining 3 tablespoons — on a plate. Drop by rounded tablespoonfuls into the sugar and roll to coat. Place onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
  4. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
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February 22, 2012. Tags: , , , , , , . baking, chocolate, cookie, quick and easy, Whole Wheat.


  1. Jessica replied:

    I make the NY Times choco-chip cookies every now and then (actually, that’s a lie…I just age my cookie dough in the fridge…I’m convinced my grandma’s recipe is the best ever). They are divine…but I’m not sure that anything beats the peanut butter and chocolate combo!

  2. Heidi @ Food Doodles replied:

    Mmm, I’ve been searching for a perfect peanut butter cookie recipe that uses whole wheat and these look awesome! Can’t wait to try them :D

    • Rachel Logan replied:

      I’m telling you! They are so good! You’ll have to let me know what you think. :)

  3. cat replied:

    Did you use unsweetened peanut butter? If i were to use sweetened peanut butter do you have any idea how much I should cut the sugar down in the recipe?


    • Rachel Logan replied:

      Hi Cat! The original recipe did not specify unsweetened or not so I’m assuming they used something normal like jiffy. I actually liked the amount of sweetness my recipe had so I’d say you could cut back the regular sugar if you wanted to, maybe by about a 1/4 cup if you decide to use the sweet stuff. I obviously haven’t made them that way so I’m not totally sure how they’d turn out. Let me know how they are!

  4. myfudo replied:

    Sounds like the ultimate cookie recipe, indeed…I’ve gotta try in my own kitchen. I bet this will be a blast for everyone.

  5. Van replied:

    Thanks for posting the recipe! The photos made me crave them and I ended up making them with sunflower butter and butterscotch instead of vanilla. It came out great! Just had some with coffee but on my next round I will have them with a cold glass of milk.

    Biscuit Bender

    • Rachel Logan replied:

      Van! Sounds delicious! I’m glad you enjoyed them. They are definitely one of my faves!

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