Light & Guiltless Peanut Butter Cookies
Indulge in these Light & Guiltless Peanut Butter Cookies that combine the classic rich flavor of peanut butter with a healthier twist. Using reduced-fat peanut butter and less butter, these cookies are soft, chewy, and perfect for anyone wanting a sweet treat without the extra calories. They’re quick to prepare and can easily be shared with friends and family without the guilt. Perfect for an afternoon snack or a delightful dessert, these cookies will surely satisfy your peanut butter cravings while keeping your nutrition goals in check.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
All-purpose flour
1 3/4 cups (Measured and sifted)
Baking soda
1 teaspoon (Measured)
Salt
1/2 teaspoon (Measured)
Reduced-fat peanut butter
1/2 cup (Smooth and at room temperature)
Butter
1/4 cup (1/2 stick) (Softened and at room temperature)
Light brown sugar
1/2 cup, packed (Measured and packed)
Granulated sugar
1/4 cup (Measured)
Large egg
1 (Beaten)
Nonfat milk
3 tablespoons (Measured)
Vanilla extract
1 1/4 teaspoons (Measured)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare two large baking sheets by coating them with non-stick cooking spray.
2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
3
In a large mixing bowl, beat the reduced-fat peanut butter and softened butter together for about 2 minutes until creamy and smooth.
4
Gradually add in the packed light brown sugar and granulated sugar, continuing to beat for another 2 minutes until the mixture is light and fluffy.
5
Add the large egg, nonfat milk, and vanilla extract to the bowl, mixing well until all ingredients are thoroughly combined.
6
On low speed, carefully add the flour mixture to the wet ingredients, mixing just until combined — do not overmix.
7
Using a tablespoon, scoop out the dough and roll it into small balls. Place the dough balls on the prepared baking sheets, ensuring they are about 2 inches apart.
8
If desired, flatten each ball with a fork to create a crosshatch pattern, shaping them into approximately 2-inch rounds.
9
Bake in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Light & Guiltless Peanut Butter Cookies?
These are a healthier version of classic peanut butter cookies that use reduced-fat peanut butter and less butter to provide a soft, chewy treat with fewer calories.
What is the preheat temperature for the oven?
The oven should be preheated to 350°F (175°C) before baking.
How should I prepare the baking sheets?
Prepare two large baking sheets by coating them with non-stick cooking spray.
What dry ingredients are required?
You will need 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
How long should I beat the peanut butter and butter together?
Beat the reduced-fat peanut butter and softened butter together for about 2 minutes until the mixture is creamy and smooth.
What types of sugar are used in this recipe?
The recipe uses 1/2 cup of packed light brown sugar and 1/4 cup of granulated sugar.
How long do I beat the sugar into the mixture?
Continue beating for another 2 minutes after adding the sugars until the mixture is light and fluffy.
What wet ingredients are added after the sugars?
Add one large beaten egg, 3 tablespoons of nonfat milk, and 1 1/4 teaspoons of vanilla extract.
How should the flour mixture be incorporated?
Add the flour mixture to the wet ingredients on low speed, mixing just until combined without overmixing.
How do I shape the cookie dough?
Use a tablespoon to scoop out the dough and roll it into small balls.
How far apart should I place the dough balls on the sheet?
Ensure the dough balls are placed about 2 inches apart on the prepared baking sheets.
How do I create the classic peanut butter cookie pattern?
Flatten each dough ball with a fork to create a crosshatch pattern, shaping them into roughly 2-inch rounds.
What is the baking time for these cookies?
Bake the cookies for 12 to 14 minutes.
How do I know when the cookies are done?
The cookies are finished when the edges are lightly golden.
How should the cookies be cooled?
Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
What kind of peanut butter is recommended?
Use 1/2 cup of reduced-fat peanut butter that is smooth and at room temperature.
Should the butter be cold or room temperature?
The butter should be softened and at room temperature for proper mixing.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.
What type of milk is used?
The recipe calls for 3 tablespoons of nonfat milk.
Is the flour sifted?
Yes, the all-purpose flour should be measured and sifted.
Are these cookies soft or crunchy?
These cookies are described as being soft and chewy in texture.
What is the purpose of using reduced-fat peanut butter?
It helps satisfy peanut butter cravings while keeping nutrition goals in check and reducing calorie intake.
Can these be served as a dessert?
Yes, they are perfect for either an afternoon snack or a delightful dessert.
How much vanilla extract should I use?
You should use 1 1/4 teaspoons of vanilla extract.
Does the recipe require a mixer?
The instructions suggest using a large mixing bowl to beat ingredients for several minutes, which is easiest with an electric mixer.
How much butter is in the recipe?
The recipe uses 1/4 cup of butter, which is equivalent to 1/2 stick.
Is salt necessary in this recipe?
Yes, 1/2 teaspoon of salt is whisked with the dry ingredients to balance the flavor.
Can I share these with others?
Yes, the description notes they are easy to share with friends and family without the guilt.
What tags are associated with this recipe?
Tags include cookies, dessert, peanut butter, light, reduced fat, baking, guilt-free, snack, and healthy.
What is the preparation for the egg?
The large egg should be beaten before being added to the mixture.