Light and Soft Peanut Butter Cookies

Name: Light and Soft Peanut Butter Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Ingredients: 1.3333333730698 cups all-purpose flour; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cup unsalted butter; 0.5 cup reduced-fat creamy peanut butter (such as Jif®); 0.5 cup reduced-fat crunchy peanut butter (such as (Jif®); 1 egg white; 0.33333334326744 cup white sugar; 1 egg; 0.33333334326744 cup brown sugar

4.9

(9)

8 Reviews

4 Photos

I never liked how peanut butter cookies turned out. They were always too greasy-feeling or too hard and never were soft a few days later. After a lot of trial and error batches, now I get rave reviews from these cookies. They are very rich and soft for those who do not like the typical crunchy style of peanut butter cookies. They do take a bit of time to prepare and cook but very much worth the wait. I used reduced-fat peanut butter in both crunchy and creamy to make for a rich-tasting cookie with more peanut flavor and a less greasy feeling on your hand.

Recipe by Malki in Minneapolis

Updated on January 29, 2023

4

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

1 hrs

Total Time:

1 hrs 35 mins

Servings:

24

Yield:

24 cookies

Jump to Nutrition Facts

Ingredients

1 ⅓ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
½ cup reduced-fat creamy peanut butter (such as Jif®)
½ cup reduced-fat crunchy peanut butter (such as (Jif®)
1 egg white
⅓ cup white sugar
1 egg
⅓ cup brown sugar

Directions

Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
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.
Roll the 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.
Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cook's Note:

Cookies will store and remain soft for 10 days in an airtight container.

Nutrition Facts (per serving)

149	Calories
8g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 149
% Daily Value *
Total Fat 8g	10%
Saturated Fat 3g	17%
Cholesterol 18mg	6%
Sodium 141mg	6%
Total Carbohydrate 16g	6%
Dietary Fiber 1g	3%
Total Sugars 7g
Protein 4g
Calcium 6mg	0%
Iron 1mg	3%
Potassium 18mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.