2 WW Point Peanut Butter Cookies

Who says peanut butter is off-limits when you’re on a diet? Our freezer cookies are such a treat, they’ll easily become a family favorite. You can make the cookie dough up to 3 days in advance and freeze until you’re ready to bake. Also, if you have the extra time, browned margarine has a nutty flavor that really enhances this peanut butter cookie.


1 cup all-purpose flour

1/4 tsp baking soda

1/8 tsp table salt

3 tbsp reduced-calorie margarine, stick-variety

2 tbsp reduced-fat peanut butter

1/2 cup packed light brown sugar

1/4 cup sugar

1 large egg white

1 tsp vanilla extract 2 sprays non fat cooking spray


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.

Nutrition Facts

Serving size is 1 cookie

Each serving = 1 Point