Peanut butter cookies
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 24 • Difficulty: Easy
These cookies are so flavorful, they'll easily become a family favorite. You can make the cookie dough up to 3 days in advance and freeze it until you're ready to bake. And for an extra dose of deliciousness, sandwich some banana nice cream between two cookies for a summer-time classic.
Ingredients
All-purpose flour
1 cup(s)
Baking soda
¼ tsp
Table salt
⅛ tsp
Light butter
3 Tbsp, at room temperature
Peanut butter (reduced fat, with sugar and oil)
2 Tbsp
Packed light brown sugar
½ cup(s)
Sugar
¼ cup(s)
Egg whites
1 large
Vanilla extract
1 tsp
Cooking spray
4 spray(s)
Instructions
1
Combine flour, baking soda and salt in a small bowl; mix well and set aside.
2
Combine butter 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.
4
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
5
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.
6
Serving size: 1 cookie
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