Peanut Butter Cookies

Total Time
30 min
20 min
10 min
Who says peanut butter's off-limits on a diet? Our freezer cookies are such a treat, they'll easily become a family favorite.


all-purpose flour

1 cup(s)

baking soda

¼ tsp

table salt


reduced-calorie margarine

3 Tbsp, stick-variety

smooth reduced fat peanut butter

2 Tbsp

packed light brown sugar

½ cup(s)


¼ cup(s)

egg white(s)

1 large

vanilla extract

1 tsp

cooking spray

2 spray(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 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. Yields 1 cookie per serving.
  6. 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.

A happier, healthier you starts here