Ingredients for Reduced Fat Peanut Butter Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Reduced Fat Peanut Butter
- ½ cup unsalted butter (softened)
- Light Brown Sugar
- Granulated Sugar
- 1 large egg
- Nonfat Milk
- Vanilla Extract
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How to Make Reduced Fat Peanut Butter Cookies
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together ½ cup creamy peanut butter (reduced fat), ½ cup unsalted butter (softened), and ¾ cup granulated sugar until light and fluffy (about 2 minutes).
- Beat in ¾ cup packed light brown sugar for another 2 minutes.
- Beat in 1 large egg, 2 tablespoons milk, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Roll about 1 tablespoon of dough into a ball for each cookie.
- Place balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use a fork to flatten each ball into a crosshatch pattern, creating a 2-inch round cookie. (Optional)
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
3g
Carbs
2g
