Quick! Make These Peanut Butter Chocolate Chip Cookies Before Prices Increase!

According to the Chicago Sun-Times, the prices for peanuts and peanut butter are on the rise. The peanut supply is lower than normal due to two factors: (1) fewer peanuts were planted because farmers opted to grow more profitable cotton and corn, and (2) the prolonged high temperatures this summer adversely affected the peanut crop.

Alabama, Florida, Georgia, Mississippi, New Mexico, North Carolina, South Carolina, Texas and Virginia produce the majority of the nation’s peanuts. According to the USDA, an extreme drought in Texas and Oklahoma has reduced the peanuts harvested.

J.M. Smuckers, which makes JIF, has announced that the price of its peanut butter will increase 30% starting in November. Other peanut companies are likely to follow suit.

So what should we do? I say let’s bake, bake, bake…and fast before the prices rise. There are lots of peanut butter foods from which to choose – I have already shared recipes for Peanut Butter Cups, Honey Peanut Butter Frosting and Peanut Butter Chocolate Chip Brownies, and now I am happy to share a terrific recipe for Peanut Butter Chocolate Chip Cookies below. The recipe was inspired by Terry Walters’ Clean Food; I used whole wheat flour instead of teff and swapped grain-sweetened for semisweet chocolate chips. I plan on enjoying these delicious cookies often…and stocking up on peanut butter this month so I can keep baking them through the winter.

1-1/2 cups whole wheat flour
1/4 teaspoon sea salt
1 teaspoon baking soda
1 cup chunky 100% organic peanut butter
1 cup maple syrup
1/2 cup grain-sweetened chocolate chips

Preheat oven to 350°F.

Combine all dry ingredients in one bowl and all wet ingredients in another. Pour wet ingredients over dry and blend until just combined – do not overmix. Fold in chocolate chips.

Drop batter by heaping teaspoons onto cookie sheet. Place in oven and bake 13 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool. Makes approximately 20 cookies.

I am sharing this recipe with Joy of Desserts, Simply Sugar and Gluten Free, Balancing Beauty and Bedlam, Lady Behind the Curtain, This Chick Cooks, Miz Helen’s Country Cottage, Food Trip Friday and Sweet as Sugar Cookies.


6 responses to “Quick! Make These Peanut Butter Chocolate Chip Cookies Before Prices Increase!

  1. Good to know we need to stockpile. I’m seeing the price of everything go up right now in our neighborhood, and containers still shrinking or already shrunk. Thank you for linking these PB cookies at Joy of Desserts. 🙂 Have a great day.

  2. I’m sad to hear that the price of peanut butter will be increasing as I LOVE peanut butter toast for breakfast (as well as peanut butter in almost everything else. haha) This cookies look fabulous though and they look like they could be easily made gluten free!

    • I love peanut butter too…so I think I’ll buy some extra jars this month to save a bit of money. These cookies could easily be made gluten free – just swap the whole wheat flour for one of your gluten free favorites.

  3. yum, these look awesome! No eggs or flour? A great recipe!

  4. I am glad that you mentioned the cost of peanut butter. We have stocked up and sure glad we did as the cost is already climbing. Your cookies look awesome! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!

  5. Yum! My daughter would love these 🙂 Visiting from Food Trip Friday!

    The Twerp and I

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