Friday, February 17, 2012


Peanut butter cookies are one of the things I can't resist. 

I have tried LOTS of different peanut butter cookies, and this is absolutely my FAVORITE!!

The best part is that it uses a little less butter and sugar than most other recipes.

This is from cooking pleasures magazine.

8 tablespoons (1 stick) butter, softened to room temperature
1/2 cup natural-style reduced fat peanut butter (I actually don't use low fat, because I don't have it on hand)
1/2 cup firmly packed light brown sugar
1 egg white
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup peanut butter chips
1/4 cup finely chopped roasted peanuts

preheat oven to 375 degrees.  In a large bowl, cream together butter and peanut butter with an electric mixer until smooth.  Add brown sugar, beating well at medium speed.  Beat in egg white and vanilla until combined.  In a medium bowl, combine flour, baking soda and salt, and gradually add flour mixture to peanut butter mixture, beating well after each addition.  Stir in peanut butter chips.
    Shape dough into 1 inch balls and place 2 inches apart on one or two ungreased cookie sheets.  Flatten cookies with a fork to make a cross-hatch pattern and sprinkle tops with peanuts.  Bake until cookies are golden brown around the edges, about 8 minutes.  Cool completely on a wire rack.  Makes about 60 small cookies.
53 calories, 6 g carbs, 3 g. fat, 1 g protein, 0 g. fiber.

No comments:

Post a Comment