Recipe by justcallmetoni
I recently developed a craving for peanut butter cookies, a challenge for someone watching their points. Found this on the Weight Watchers website and have modified it to boost the nutty flavor without changing the points.
Top Review by Annacia
Well Toni, you know me, I have to play with everything. I took an already healthy recipe and cut even more fat and sugar out of it. I used 1 1/2 tbsp heart healthy margarine and 1 1/2 tbsp pf applesauce for the fat. I measured exactly 1/2 of a 1/3 cup measuring cup of Splenda Brown Sugar and the white sugar was 1/4 cup of Splenda. I used Adams peanut butter (the only brand that I'll use) and tossed in 1/2 a tsp of cinnamon just because I wanted to. I will make these again but I think that next time I'll use 1/2 a tsp of vanilla and see if the peanut taste is a bit stronger. Mind you, It's good the way it is. Mine baked up with a firm outside rim and a softer center at 10 mins but they didn't really brown at all. They are great little coffee dunker's. I got 34 small cookies. Made for Photo Tag.
- 1 cup all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 3 tablespoons reduced-calorie margarine (stick-variety) or 3 tablespoons light butter
- 4 tablespoons reduced-fat peanut butter
- 1⁄3 cup packed light brown sugar
- 1⁄4 cup sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- cooking spray
Directions See How It's Made
- Melt the margarine or butter in a small saucepan until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm.
- While butter or margarine is cooling, combine flour, baking soda and salt in a small bowl.
- Combine margarine and peanut butter in another mixing bowl, beating on medium speed until blended and smooth. Gradually add both sugars and beat until blended. Add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
- Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
- Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
- Remove cookie dough from freezer and slice crosswise into 1/3 inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely.