Low-Fat Peanut Butter Cookies Recipe

3.5 3 4
Low-Fat Peanut Butter Cookies Recipe
Low-Fat Peanut Butter Cookies Recipe photo by Taste of Home
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Low-Fat Peanut Butter Cookies Recipe

Read Reviews
3.5 3 4
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.

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  • 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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Reviews forLow-Fat Peanut Butter Cookies

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barbsbasic User ID: 6382020 283437
Reviewed Feb. 9, 2018

"There's nothing low-fat about these. And anybody who follows Weight Watchers needs to know there's nothing low fat or healthy about their diet either. Nothing but high sodium and free foods put you over weight every week have a nice day"

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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."

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

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