Peanut Butter Cookies "SkiNnY"
Servings: 36 large cookies
Calories: 70 calories per cookie
Weight Watchers Points Plus Value: 2 Per Cookie
- 36
Ingredients
- 1 cup peanut butter (you may also use crunchy peanut butter)
- 1/2 cup butter, softened (I used Light I Can’t Believe It’s Not Butter)
- 1/2 cup Splenda, OR 2-4 Tbs Stevia (depending on how sweet you want them)
- 1/2 cup packed brown sugar (you may also use splenda brown sugar blend)
- 1 egg
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups whole wheat pastry flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Preparation
Step 1
Preheat oven to 350. In a large bowl, cream together the peanut butter, butter, splenda (or stevia), and brown sugar until well blended. Beat in the egg, milk, and vanilla.
In a separate small bowl, combine the flour, baking powder, and salt, and stir it into the creamed mixture.
Roll tablespoonfuls of dough into equal-sized balls, (if it is too sticky to roll, just add 1-2 tbs of flour to the cookie batter, or stick the batter in the fridge for a few minutes to firm up a bit… that always does the trick!)
Place cookies 2 inches apart onto foil-lined cookie sheets, lightly sprayed with non-stick cooking spray. Press each ball with a fork twice to make a criss-cross pattern.
Bake for 12-14 minutes in the preheated oven, or until edges are lightly browned.
*Note: This recipe makes a lot of cookies, so I always end up freezing half of the dough. When I’m ready to make them again, I simply leave the frozen dough out at room temp to de-frost for a few hours.