desserts

Ingredients

	1 cup(s) all-purpose flour
	1/4 tsp baking soda
	1/8 tsp table salt
	3 Tbsp reduced-calorie margarine, stick-variety
	2 Tbsp reduced-fat peanut butter
	1/2 cup(s) packed light brown sugar
	1/4 cup(s) sugar
	1 large egg white(s)
	1 tsp vanilla extract
	2 spray(s) cooking spray

Instructions

• Combine flour, baking soda and salt in a small bowl; mix well and set aside.
  
  
• Combine margarine and peanut butter in a mixing bowl; beat 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 about twenty-four 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. Yields 1 cookie per serving.
  
  
• Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

Chef Tips

• We renovated Peanut Butter Cookies by:
  • Making them freezer cookies, so less fat is needed (freezing holds the dough together).
    
    
  • Using reduced-calorie margarine instead of regular margarine or butter.
    
    
  • Swapping reduced-fat peanut butter for regular.
    
    
  • Adding an egg white instead of one whole egg.