Photo of Peanut butter cookies by WW

Peanut butter cookies

Total Time
30 min
20 min
10 min
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.


All-purpose flour

1 cup(s)

Baking soda

¼ tsp

Table salt


Light butter

3 Tbsp, at room temperature

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

4 spray(s)


  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