Photo of Peanut butter cookies by WW

Peanut butter cookies

Points® value
Total Time
30 min
20 min
10 min
Who says peanut butter's off-limits on a diet? Our freezer cookies will easily become a family favourite.


All-purpose flour

1 cup(s)

Baking soda

¼ tsp(s)

Table salt


Reduced-calorie margarine

3 tbsp(s), stick-variety

Smooth reduced fat peanut butter

2 tbsp(s)

Packed brown sugar

½ cup(s)


¼ cup(s)

Egg whites

1 serving(s), large

Vanilla extract

1 tsp(s)


  1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
  2. 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.
  3. 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.)
  4. Preheat oven to 350°F (176°C). Coat a large baking sheet with cooking spray.
  5. Remove cookie dough from freezer and slice crosswise into twenty-four 1/4-inch-thick slices; place slices 1 inch apart on prepared baking sheet. Bake until golden around the edges, about 8 to 10 minutes. Transfer to wire racks to cool completely.
  6. Yields 1 cookie per serving.