Using reduced-fat peanut butter keeps this classic cookie from feeling too greasy. An extra egg white gives it a lighter texture.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
149 Calories
Recipe Instructions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
Step 2
Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
Step 3
Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
Step 4
Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Ingredients
1 egg
1 egg white
0.5 teaspoon baking soda
0.25 teaspoon salt
0.33333334326744 cup white sugar
1.3333333730698 cups all-purpose flour
0.5 cup unsalted butter
0.33333334326744 cup brown sugar
0.5 cup reduced-fat creamy peanut butter (such as Jif®)
0.5 cup reduced-fat crunchy peanut butter (such as (Jif®)
