Prep/Total Time: 15 minutes + freezing prep/10 minutes + cooling cook
Yield: 2 dozen
- 3 tablespoons butter, softened
- 2 tablespoons reduced-fat peanut butter
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Shape into 8-in. roll; wrap in plastic wrap. Freeze for 2 hours or until firm.
- Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray. Flatten with a fork. Bake at 350 for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.
Nutrition: (1 cookie) 62 calories, 2 g fat, 1 g saturated fat, 4 mg cholesterol, 64 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.
Comments: These cookies tasted really good. They tasted pretty much like regular peanut butter cookies. They were easy to make with items we had around the house.
0 comments:
Post a Comment