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Light and Soft Peanut Butter Cookies

4

50 min

Light and Soft Peanut Butter Cookies

Light and Soft Peanut Butter Cookies Photo 1

Time

50 min

Serving

24 persons

Calories

149

Rating

4.00★ (9)

Cuisine

Author: Victoria Buriak
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

Light and Soft Peanut Butter Cookies Photo 21
Light and Soft Peanut Butter Cookies Photo 32
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  1. Preheat the oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
    Light and Soft Peanut Butter Cookies Photo 2
  2. 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.
    Light and Soft Peanut Butter Cookies Photo 3
  3. 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.
    Light and Soft Peanut Butter Cookies Photo 4
  4. 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.
    Light and Soft Peanut Butter Cookies Photo 5

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