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Peanut Butter Cookies

Rated as 4.32 out of 5 Stars

"'When you bite into one of these yummy cookies, you'll never guess it's low in fat,' says field editor Maria Regakis of Somerville, Massachusetts."
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Ingredients

25 m servings
Original recipe yields 24 servings

Directions

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  1. 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 an 8-in. roll; wrap in plastic wrap. Freeze for 2 hours or until firm.
  2. Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with nonstick cooking spray. flatten with a fork. Bake at 350 degrees F 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.

Footnotes

  • Nutritional Analysis: One cookie equals 62 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 64 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews

Read all reviews 17
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

WOW, so these just may be one of my favorite cookies!!!!! I did modify the recipe though. I am not a fan of reduced fat peanut butter, so i used my regular smart balance PB. I used 4 tbsp of pe...

Most helpful critical review

Great recipe, but double (at least) the amount of peanut butter. Also, eight minutes of cooking wasn't nearly enough. I found 13 minutes perfect to get the slighty crunchy, slightly chewy cookie.

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WOW, so these just may be one of my favorite cookies!!!!! I did modify the recipe though. I am not a fan of reduced fat peanut butter, so i used my regular smart balance PB. I used 4 tbsp of pe...

Delicious! I took the advice of other reviews and added more peanut butter & also used the whole egg. At first the cookies seem too gooey to be done, but let them cool & they become chewy, don't...

These were great and so easy to make. I prefer them to be softer so I only baked them for 6 minutes, and had them cool off on a rack so they didnt cook to long. They had that nice crisp on the e...

These were so soft and chewy, I loved them! I used all natural chunky peanut butter, not reduced fat. I made these cookies into cookie sandwiches with Nutella spread between 2 cookies. (nute...

Great recipe, but double (at least) the amount of peanut butter. Also, eight minutes of cooking wasn't nearly enough. I found 13 minutes perfect to get the slighty crunchy, slightly chewy cookie.

These turned out DELICIOUS!!! Only thing I would suggest is that once you've cut the frozen cookie dough, round it into little balls then flatten them on the cookie sheet so they all come out l...

This peanut butter cookie recipe is so easy to make. It doesn't have a heavy peanut butter taste. I am glad I found it. I have used it four times. Thanks for sharing it.

Excellent! The dough taste like reeces pieces. No way you can tell these are reduced fat.

Loved this recipe.. I lowered the Ingredents and only made 1/2 a dozen since its just me and my husband. but we loved it. We will use this recipe again. :)