Photo of Peanut butter cookies by WW

Peanut butter cookies

SmartPoints® value per serving
Total Time
30 min
20 min
10 min
Who says peanut butter is off-limits when you're on a diet? Our freezer cookies are such a treat, they'll easily become a family favorite. You can make the cookie dough up to 3 days in advance and freeze until you're ready to bake. Also, if you have the extra time, browned margarine has a nutty flavor that really enhances this peanut butter cookie. Simply melt the margarine in a small skillet and continue to cook until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using it in the recipe. You definitely won't regret adding this extra step to make these cookies super-decadent.


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.
  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.

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