By xpnsve on March 31, 2006
Photo by KCShell
Photo by KCShell
"YUM! Peanut Butter Cookies - on a diet?!?! YES! 1 cookie = 1 point."
Serving Size: 1 (16 g)
Servings Per Recipe: 24
"These were good, but they are worth 2 points on WW new system. I guess since fruit has no points, they have to make it up somewhere."
"This recipe is great! The cookies turned out very soft with a wonderful peanut butter flavor. Definitely recommended!"
"These came out great, but did take about 30 mins for mine to bake instead of 8 to 10 minutes."
"These are fantastic, a change from the store bought WW treats."
"I was amazed at how delicious these cookies were. They were much better than regular peanut butter cookies. I LOVE THEM!!!"
"This is a great cookie at 1.3 grams of fat! I messed mine up a little bit because I used Better than Peanut Butter (super low fat Peanut butter) and it has a slightly weird sweet taste, but if I would have used regular reduced fat pb, as the recipe states, they would have been perfect. They are still good though. Follow the recipe and you won't be disappointed."
"These were impressive! As a WW member, I am always looking for great dessert/snack recipes that are low in points. This one fits that criteria perfectly! Although they are a bit low on the PB flavour, they are still a very tasty cookie, and they smell wonderful when they are cooking. This one is definitely a keeper!"
"I love soft cookies, these are great - and guilt free!! Thanks so much for sharing it!"
"Very peanut buttery, and quite soft and most like a good cookie should be. It's a bit hard to work with the dough even though I froze it overnight. All in all, a great recipe!"
"I love these cookies. I use Spenda with them instead of sugar, so there are great from my diabetic friend as well. Make these in big batches. Everyone will love them."
"Very yummy! I love anyway to get to eat peanut butter without completely ruining my diet :) I doubled the recipe and froze half of it for a family get-together the next week and they were so easy just to pop in the oven."
"Almost more like spongy that biscuits but very yummy all the same!"
"These were fantastic!! The DH's cholesterol level is 240 so I've been cutting back and substituting for ingredients in every recipe I make. But desserts/baked goods are hard to modify without completely altering the taste. These cookies are a wonderful exception!! They are very similar to the 'heavy on the butter, etc.' recipe that I usually make! Great to have a roll in the freezer and slice a few off at a time and bake in our countertop oven. Completely satisfies the cookie cravings and will be making again and again...maybe will try with blend of splenda and sugar next time!"
"I made these for a bake sale, packaged with 2 cookies per package and labeled with the WW points. They sold out! I did use the tip about browning the margarine. I used Peter Pan reduced fat peanute butter. The texture was nice and crispy on the outside and soft inside, a great combination...next I'll work on a sugar free version for myself!"
"I love these cookies. They are better than "regular" peanut butter cookies, I think. Plus they were easy to make."
"These were the perfect sweet fix! I used Smucker's reduced fat Natural peanutbutter, and Smart Balance Light margarine. The peanut taste shone through. I froze the dough overnight, for after 2 hours the dough was still squishy."
"This recipe was great! I loved that you could freeze the dough for a few days before baking because it really made prep work easier. I ended up baking the cookies for about 17 minutes (got a little distracted), but they were still moist and golden. These cookies smell more like peanut butter than they taste, but I would compare the flavor to a good sugar cookie. I will definitly use this recipe again."