This recipe for low-calorie peanut butter cookies uses reduced-fat peanut butter, keeping this classic cookie light, soft, and not too greasy.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
149 Calories
Recipe Instructions
Step 1
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 2
Preheat the oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
Step 3
Roll 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 on 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®)
