Peanut Butter Bomb Cookies

a glass of milk next to four chocolate chips cookies.

By: Elaine Magee, MPH, RD

12 minutes

14 - Serving Size: 1 cookie



1/2 cup whipped butter (your favorite margarine can be substituted)

1/2 cup dark brown sugar (firmly packed)

Optional: 1/4 cup granulated sugar (if you have a sweeter tooth)

1 teaspoon vanilla extract

1 large egg, pastured or higher omega-3 if available

3/4 cup creamy peanut butter of choice (natural-style works too!)

3/4 cup whole wheat flour + 1/2 cup unbleached white flour

1/2 teaspoon baking soda

3/4 cup bittersweet chocolate chunks or chips (or dark chocolate M&Ms or Peanut Butter pieces)


Preheat oven to 350-degrees. Line jellyroll pan with parchment paper; set aside. In mixing bowl, combine whipped butter or margarine, brown sugar, granulated sugar (if desired), and vanilla, beating on medium speed and scraping sides of bowl. Add egg and peanut butter to mixture in mixing bowl and beat until well blended. In medium bowl, combine flours and baking soda together with whisk and then pour dry ingredients into mixing bowl, beating on low speed just until blended. Add chocolate chunks or M&Ms by hand or by beating on lowest speed. Scoop out dough using a 1/4 cup ice cream scoop (or similar) and place on prepared baking sheet. Bake until desired doneness. If you like your cookies soft and chewy, about 10-12 min.

Nutrients Per serving

Saturated Fat5g
Monounsaturated Fat5g
Polyunsaturated Fat2.5g

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