Low-Fat Peanut Butter Cookies Recipe

4.5 2 3
Low-Fat Peanut Butter Cookies Recipe
Low-Fat Peanut Butter Cookies Recipe photo by Taste of Home
Publisher Photo

Low-Fat Peanut Butter Cookies Recipe

Read Reviews
4.5 2 3
Publisher Photo
When you bite into one of these yummy cookies, you'll never guess it's low in fat. —Maria Regakis, Saugus, Massachusetts
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + freezing Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + freezing Bake: 10 min. + cooling

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons reduced-fat peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm.
Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely. Yield: about 2 dozen.
Originally published as Peanut Butter Cookies in Taste of Home April/May 2004, p21

Nutritional Facts

1 cookie: 66 calories, 2g fat (1g saturated fat), 4mg cholesterol, 49mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 3 tablespoons butter
  • 2 tablespoons reduced-fat peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm.
  2. Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely. Yield: about 2 dozen.
Originally published as Peanut Butter Cookies in Taste of Home April/May 2004, p21

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tracitaliaferro User ID: 8827460 246726
Reviewed Apr. 7, 2016

"Your nutritional facts are lacking the sugar grams. those of us that are weight watchers need that fact."

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GStaelens User ID: 1765741 235941
Reviewed Oct. 29, 2015

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