Description
Soft, chewy, and packed with rich peanut butter flavor, these fresh milled flour cookies come together in one bowl with zero chill time. Made with soft white wheat for the perfect tender bite, they’re the ultimate quick and cozy homestead treat.
Ingredients
• 1 cup peanut butter
• 16 tbsp (2 sticks) butter, softened
• 1 1/4 cups packed brown sugar
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 2 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 335g fresh milled soft white wheat flour (weigh grains before milling
Instructions
1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. Weigh 335g soft white wheat berries, then mill into fresh flour.
3. In a large bowl, cream together the butter, peanut butter, brown sugar, granulated sugar, and vanilla until smooth.
4. Add the eggs and mix until fully combined.
5. Stir in the baking powder, baking soda, and salt.
6. Add the fresh milled flour and mix until just combined — don’t overmix.
7. Scoop the dough using a 2 tbsp cookie scoop and place onto the prepared baking sheets.
8. Bake for 12–14 minutes, or until the edges are just beginning to brown.
9. Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
• Weigh your wheat berries before milling for the most accurate results. Fresh milled flour is lighter than store‑bought.
• Soft white wheat gives these cookies their soft, tender texture.
• Don’t overmix once the flour goes in — it keeps the cookies chewy.
• A 2 tbsp cookie scoop makes perfectly even cookies that bake consistently.
• Cookies will look slightly soft in the center when done; they firm up as they cool.
• For flatter cookies, gently press the dough balls before baking.
• Natural peanut butter works, but make sure it’s well‑stirred and not oily.
• This recipe makes about 44 cookies, perfect for sharing or freezing.
- Category: Dessert
- Method: Baking
- Cuisine: American