These soft peanut butter cookies feature our Flourist Whole Grain Rye Flour, giving them a great chewy texture and deep nutty flavour. The recipe comes together easily so you can fill your cookie jar fast.
Peanut Butter Rye Cookies
~ adapted from Food52
1/2 cup (114g) unsalted butter, room temperature
1/2 cup (125g) peanut butter
1/2 cup (108g) sugar
1/2 cup (75g) brown sugar
1 large egg
1/2 tsp vanilla
1 cup (124g) Flourist Whole Grain Rye Flour
1/2 tsp salt
1/2 tsp baking soda
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a standing mixer with a paddle attachment or with a hand blender, cream butter, peanut butter, and sugars together for about a few minutes until light and fluffy.
Add egg and vanilla, and mix until combined. Add Flourist Whole Grain Rye Flour, salt, and baking soda and continue mixing until just incorporated, do not over mix. If you have time, chill dough for at least 30 minutes.
Roll dough into about 1-inch balls and arrange onto a prepared baking sheet, spacing them about 2 inches apart. Dip a fork in flour and use the back to gently flatten the cookie and make a criss-cross pattern.
Bake for 10 minutes until just firm around the edges and lightly golden. Leave them on a baking sheet for a few minutes before transferring them to a cooling rack where they will continue to firm up.
