Weight Watchers 2 Smart Pt Peanut Butter Cookies Recipes
WEIGHT WATCHERS 2 SMART PT. PEANUT BUTTER COOKIES
Make and share this Weight Watchers 2 Smart Pt. Peanut Butter Cookies recipe from Food.com.
Provided by xpnsve
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking soda and salt in a small bowl; mix well and set aside.
- Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
- Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
- Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
- Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
- Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.
WW 1 POINT PEANUT BUTTER COOKIES
I recently developed a craving for peanut butter cookies, a challenge for someone watching their points. Found this on the Weight Watchers website and have modified it to boost the nutty flavor without changing the points.
Provided by justcallmetoni
Categories Dessert
Time 38m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Melt the margarine or butter in a small saucepan until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm.
- While butter or margarine is cooling, combine flour, baking soda and salt in a small bowl.
- Combine margarine and peanut butter in another mixing bowl, beating on medium speed until blended and smooth. Gradually add both sugars and beat until blended. Add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
- Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
- Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
- Remove cookie dough from freezer and slice crosswise into 1/3 inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely.
Nutrition Facts : Calories 61.1, Fat 1.7, SaturatedFat 0.3, Sodium 61.8, Carbohydrate 10.1, Fiber 0.3, Sugar 5.3, Protein 1.4
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