A little less fat than regular peanut butter cookies.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix margarine, peanut butter, sugar and egg. Stir in baking powder, baking soda, salt and flour.

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  • Chill dough for several hours or overnight.

  • Roll dough into 1 1/4 inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped in flour or sugar.

  • Bake for 10 minutes at 375 degrees F (190 degrees C).

Nutrition Facts

154 calories; protein 3.3g 7% DV; carbohydrates 23.7g 8% DV; fat 5.3g 8% DV; cholesterol 10.3mg 3% DV; sodium 176mg 7% DV. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2007
very moist and chewy! But this does need changes...This recipe calls for alot of sugar to replace the taste lost in the low fat PB and margarine. If you're using regular Margarine and PB 3/4 (brown)sugar is enough. I also used 3/4 cup PB instead of 1/2 and added half teaspoon of vannila essence. Read More
(216)

Most helpful critical review

Rating: 3 stars
10/26/2005
More like 3 1/2 stars as I had to make a decent amount of adjustments. For one this recipe used far too little peanut butter! I used the called for amount and tasted the batter and barely tasted the PB. I ended up having to add 2 cups worth for a real peanuty flavor. I added 1/4 cup cane sugar and 1 cup brown. I use energy egg re-placer instead of egg as I never see it necessary to make s baked good dairy if it doesn't need to be. I skipped the butter as it's unnecessary since the peanut oil subs for the purpose of the butter and I used about 1 cup of water. I added peanut butter chips too. Didn't bother cooling the batter as it was clear it was the perfect consistency so don't waste your time fridging overnight! Who wants to wait for that?! As always I baked one cookie to make sure it was the right texture. These need to be formed (what I call holding hand cookies) as you cannot just roll the batter into a ball and place on the sheet & expect them to mold themselves in the shape of a cookie. You must roll the batter in a pretty large golf ball sized ball and then flatten. About 5 min into the baking process I make fork indents in the centers. I also made some w/ chocolate chips. Came out moist (help of the water) semi0chewy and not dry at all. Will make again based on my adjustments. Read More
(36)
130 Ratings
  • 5 star values: 79
  • 4 star values: 39
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
05/31/2007
very moist and chewy! But this does need changes...This recipe calls for alot of sugar to replace the taste lost in the low fat PB and margarine. If you're using regular Margarine and PB 3/4 (brown)sugar is enough. I also used 3/4 cup PB instead of 1/2 and added half teaspoon of vannila essence. Read More
(216)
Rating: 5 stars
08/22/2007
My husband loves soft peanut butter cookies and my old recipe was too crispy for him. This one was perfect with some changes. I used equal parts of the sugar and brown sugar because I was almost out of brown sugar and I used more peanut butter. I still found it lacking in the flavor department so I added a teaspoon of vanilla. I also followed someone elses tip and lowered the baking temp to 350 and went about eleven minutes. Read More
(88)
Rating: 5 stars
09/11/2007
These are unbelievably fantastic! They practically vanished overnight! I added chocolate chips and a teaspoon of vanilla. YUMMY! And super moist. Read More
(70)
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Rating: 3 stars
10/26/2005
More like 3 1/2 stars as I had to make a decent amount of adjustments. For one this recipe used far too little peanut butter! I used the called for amount and tasted the batter and barely tasted the PB. I ended up having to add 2 cups worth for a real peanuty flavor. I added 1/4 cup cane sugar and 1 cup brown. I use energy egg re-placer instead of egg as I never see it necessary to make s baked good dairy if it doesn't need to be. I skipped the butter as it's unnecessary since the peanut oil subs for the purpose of the butter and I used about 1 cup of water. I added peanut butter chips too. Didn't bother cooling the batter as it was clear it was the perfect consistency so don't waste your time fridging overnight! Who wants to wait for that?! As always I baked one cookie to make sure it was the right texture. These need to be formed (what I call holding hand cookies) as you cannot just roll the batter into a ball and place on the sheet & expect them to mold themselves in the shape of a cookie. You must roll the batter in a pretty large golf ball sized ball and then flatten. About 5 min into the baking process I make fork indents in the centers. I also made some w/ chocolate chips. Came out moist (help of the water) semi0chewy and not dry at all. Will make again based on my adjustments. Read More
(36)
Rating: 5 stars
12/22/2003
This is the best peanut butter cookie recipe I've found yet! I rolled them out into bigger balls refrained from flattening them then pressed a Hershey's kiss into the middle of each one as soon as they came out of the oven. I sent some to work with my husband and all the guys requested that I send in more. The dough keeps well in the fridge for a few days so all you have to do is pull it out and bake it for fresh cookies. Much better than the crunchy cookie recipes I've run across. Read More
(35)
Rating: 5 stars
01/25/2007
This turned out to be a really great cookie! I followed the recipe but i did add alittle more PB like others had advised about 3/4 cup total. I also cooked them at about 350 which browned the tops and bottoms lightly and left the centers still chewy! The best PB cookies i have ever made thanks for the recipe! Read More
(28)
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Rating: 5 stars
09/02/2007
Unbelievable! My friends nicknamed these cookies a "Party in your mouth" cookies. They are excellent! I followed previous hint and added additional peanut butter. Read More
(18)
Rating: 5 stars
12/06/2003
I love them my husband loves them my friends love them and my students love them! I make them at least once every two weeks. They are soooo easy and inexpensive to make. Read More
(16)
Rating: 5 stars
11/18/2008
This is the only PB cookie recipe you will ever need it is that good! I added 1t. vanilla as some one else suggested. I used a small scoop to make little cookies and then put a pb frosting between to cookies for a cute dessert. Thanks for an amazing recipe!:) Read More
(15)