Monday, October 06, 2008

Peanut Butter Cookies - 1 WW pt

Was Weight Watcher POINTS® Value: 2
Now Weight Watcher POINTS® Value: 1
Servings: 24
Preparation Time: 20 min
Cooking Time: 10 min
Level of Difficulty: Moderate
Who says peanut butter's off-limits on a diet? Our freezer cookies are such a treat, they'll easily become a family favorite.


  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp table salt
  • 3 Tbsp reduced-calorie margarine, stick-variety
  • 2 Tbsp reduced-fat peanut butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 large egg white(s)
  • 1 tsp vanilla extract
  • 2 sprays cooking spray


  • Combine flour, baking soda and salt in a small bowl; mix well and set aside.

  • 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.

  • 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. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)

  • Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.

  • 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.

  • Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

Chef Tips

  • We renovated Peanut Butter Cookies by:
    • Making them freezer cookies, so less fat is needed (freezing holds the dough together).

    • Using reduced-calorie margarine instead of regular margarine or butter.

    • Swapping reduced-fat peanut butter for regular.

    • Adding an egg white instead of one whole egg.

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