These low-calorie peanut butter cookies now get rave reviews after many trial-and-error batches. They are rich and soft for those who may not like the typical crunchy-style peanut butter cookies. They do take a bit of time to prepare and cook but are worth the wait.
Ingredients
- ⅓ cups all-purpose flour: 1 piece
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- unsalted butter: 0.5 cup
- reduced-fat creamy peanut butter (such as Jif): 0.5 cup
- reduced-fat crunchy peanut butter (such as Jif): 0.5 cup
- egg white: 1 piece
- white sugar: 0.33333 cup
- egg: 1 piece
- brown sugar: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
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Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
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Roll dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
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Bake in the preheated oven until cookies puff up, about 15 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.
