the best peanut butter chocolate chip cookies are made with fresh milled flour!
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
I recently had to opportunity to work with Palouse Brand to create a delicious cookie and share how to use fresh milled flour. This recipe is on my blog post (how to bake with fresh milled flour), but I wanted a special place on my blog for these cookies because they are THAT GOOD!
Fresh milled anything has a bad rap for being dense, gritty, heavy, wheaty…I am here to prove those lies as false. Honestly, you would NEVER know these are made with fresh milled flour.
Specialty tools:
- Mill: I have three different mills all from Nutrimill. I have a harvest grain mill in bronze, the classic mill, and the impact mill
- Mixer: I have a Bosch Mixer with Cookie Paddles from NUTRIMILL. Please use my code FLOURING to help you save on your purchases *code is almost available to be used site wide*
- Grain: for this recipe you need soft white wheat berries
Ingredients:
1/2 cup butter
HEAPING 1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
2 tsp vanilla
1 egg OR 1/4 cup sourdough starter
1 1/2 cups milled soft white wheat
1 tsp baking soda
1/2 tsp salt
3/4-1 cup chocolate chips
Directions:
Begin by preheating your oven to 350 degrees.
Cream together your butter, peanut butter, and sugars. I used the cookie paddle attachment for my Bosch Mixer. Cream in egg and vanilla.
Add your dry ingredients: flour, soda and salt. Gently combine.
**you might need more flour depending up the runny-ness of your peanut butter. I honestly just used the generic cheap peanut butter. I know. I know, but it makes the best cookies.
Gently stir in your chocolate chips.
Remove the paddle and place your bowl into the fridge to chill 20-30 minutes.
{if using your 1/4 cup sourdough starter, you do not need to add the egg. the starter replaces the need for the egg. follow all instructions above through refrigeration. Instead of refrigerating for 20-30 minutes, refrigerate for 24 hours then proceed with the recipe.}
using a cookie scoop, scoop your cookie dough onto prepared baking trays. (silpat mats). I fit 9 cookies per tray.
Bake 350 for approximately 10 minutes. allow to cool on baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm, but the peanut butter flavor really comes out when cooled.
Pro tip: scoop one cookie and bake it! This is my test cookie to be sure I have adequate flour in the dough. I dont want the cookie to spread but maintain shape.
Recipe makes about 2.5 dozen depending upon your scoop.
peanut butter chocolate chip cookies
the flavor of these cookies get better as they rest and cool.
Ingredients
- 1/2 cup butter
- HEAPING 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla
- 1 egg OR 1/4 cup sourdough starter
- 1 1/2 cups milled soft white wheat
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4-1 cup chocolate chips
Instructions
Begin by preheating your oven to 350 degrees.
Cream together your butter, peanut butter, and sugars. I used the cookie paddle attachment for my Bosch Mixer. Cream in egg and vanilla.
Add your dry ingredients: flour, soda and salt. Gently combine.
**you might need more flour depending up the runny-ness of your peanut butter. I honestly just used the generic cheap peanut butter. I know. I know, but it makes the best cookies.
Gently stir in your chocolate chips.
Remove the paddle and place your bowl into the fridge to chill 20-30 minutes. using a cookie scoop, scoop your cookie dough onto prepared baking trays. (silpat mats). I fit 9 cookies per tray.
Bake 350 for approximately 10 minutes. allow to cool on baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm, but the peanut butter flavor really comes out when cooled.
Pro tip: scoop one cookie and bake it! This is my test cookie to be sure I have adequate flour in the dough. I dont want the cookie to spread but maintain shape.
Recipe makes about 2.5 dozen depending upon your scoop.
Notes
if using your 1/4 cup sourdough starter, you do not need to add the egg. the starter replaces the need for the egg. follow all instructions above through refrigeration. Instead of refrigerating for 20-30 minutes, refrigerate for 24 hours then proceed with the recipe.
Additional Resources
- how to choose the right grain mill for your household
- Kitchen Aid or Bosch Mixer: which one is the king of the kitchen
- how to bake with fresh milled flour
- How to Make the Viral Sourdough Croissant Bread (Fresh Milled)
- The Beginners Guide to Home Milling
- Milling Grains: Frequently Asked Questions
- sourdough french bread with fresh milled flour
