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Peanut Butter Graham Cookies





Yields
Makes about 60 cookies

Prep and Cook Time: about 45 minutes. Notes: Add 1 cup raisins or chocolate chips to the dough (step 2) if you like. You can store the cookies airtight for up to 2 weeks.

 1/2 cup (1/4 lb.) butter, at room temperature
 3/4 cup firmly packed brown sugar
 1 large egg
 1/4 cup honey
 1 cup chunky peanut butter
 1 teaspoon vanilla
 1 1/2 cups whole-wheat flour
 1 cup finely crushed graham cracker crumbs
 1/2 teaspoon baking soda
 1/2 teaspoon salt
Step 1
1

In a bowl, with an electric mixer on high speed, beat butter and brown sugar until smooth. Beat in egg, honey, 1/4 cup water, peanut butter, and vanilla until well blended, scraping sides of bowl as needed.

Step 2
2

In another bowl, mix flour, graham cracker crumbs, baking soda, and salt. Stir into butter mixture until well blended.

Step 3
3

Shape dough into 1-inch balls and place 2 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press each cookie with a floured fork to make a crosshatch pattern.

Step 4
4

Bake cookies in a 350° oven until edges are golden, about 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Step 5
5

Note: Nutritional analysis is per cookie.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories72
% Daily Value *
Total Fat 4.1g6%

Saturated Fat 1.5g8%
Cholesterol 8mg3%
Sodium 78mg4%
Total Carbohydrate 8g3%

Dietary Fiber 0.7g3%
Protein 1.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.