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–+ servings

Classic Peanut Butter Cookies Made with Fresh Milled Flour

These classic peanut butter cookies are made with fresh milled soft white and hard white wheat flour for the perfect balance of tenderness and structure. A simple from-scratch cookie recipe with creamy peanut butter and wholesome freshly ground grain.

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Serving Size 24 cookies

Ingredients

  • ½ cup hard white wheat
  • ¾ cup soft white wheat
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • ½ cup softened butter
  • ½ cup brown sugar
  • ¾ cup sugar
  • ¾ cup peanut butter
  • 1 tsp vanilla
  • 1 egg

Instructions

  • Preheat oven to 375°F and line a baking sheet with parchment paper. 
  • Combine both freshly milled flours, cornstarch, and salt inside a bowl and set it aside. 
  • In the bowl of a stand mixer add softened butter, both sugars, and peanut butter. Combine using the paddle attachment. 
  • Then add vanilla extract and 1 egg and mix on medium high just until combined. 
  • Add flour mixture half at a time and mix on low speed until the dough comes together. 
  • Scoop the dough into balls and place them on the parchment lined sheet. Use a fork to make the classic criss cross pattern on top of each cookie. 
  • Bake for 8-10 minutes or just until the bottoms begin to darken. It's best not to overcook them because they may crack. 
  • Cook on the baking sheet for 3 minutes until the cookies harden and then move to a wire rack to cool completely.