Reduced Fat Easy and Delicious Peanut Butter Cookies
By far the best peanut butter cookies I have ever made or had, and so easy and quick to make, you and your family will love these and they are so fast and simple you will want to make these delicious cookies over and over.
By far the best peanut butter cookies I have ever made or had, and so easy and quick to make, you and your family will love these and they are so fast and simple you will want to make these delicious cookies over and over.
- Carbohydrate 28.5590434413231 g
- Cholesterol 25.8908333333333 mg
- Fat 12.9071122321998 g
- Fiber 1.50712414401394 g
- Protein 7.41901691356136 g
- Saturated Fat 3.95239994658942 g
- Serving Size 1 1 Serving (64g)
- Sodium 138.42838210653 mg
- Sugar 27.0519192973092 g
- Trans Fat 1.00176575897781 g
- Calories 250 calories
Step-by-step
- Preheat oven to 350 degrees. In a large mixing bowl mix skim milk, egg, and butter(if using) together, add in flour, peanut butter, peanuts, and sugar and mix into a thick batter.
- Scoop heaving tablespoons of batter onto a greased baking pan, or cookie sheet, seperated 2-3 inches apart. For the traditional peanut butter cookie design, lay a fork parallel with cookies and press down, then turn fork 90 degress and press down again, to make a criss cross pattern.
- Place cookies in the oven, preheated to 350 degrees, and bake for 10-12 minutes. Allow to cool after baking until stable enough to remove yet still warm.
Peanut butter is the structural anchor here, functioning as both fat and primary binder since the butter is optional and the milk is nonfat. Fat content dictates protein coagulation and spread during baking, meaning lower-fat commercial peanut butter behaves differently than standard oil-heavy grinds by producing a drier, more rigid batter that refuses to flatten on its own. Thoroughly cream the sugar into the peanut butter base before introducing the egg to prevent clumping and ensure even distribution.
Multiplying this recipe requires caution because baking chemistry does not scale in a strictly linear fashion. Doubling the batch demands precise measurement of the all-purpose flour; packing flour into measuring cups alters the moisture ratio and results in dense, chalky pucks instead of tender cookies. Divide large batches across multiple baking sheets rather than crowding pans, ensuring consistent heat circulation at 350 degrees Fahrenheit.
Overmixing represents the most common failure point, activating gluten in the flour and creating tough, rubbery textures. Fold the dry components into the wet mixture just until incorporated, stopping the moment white streaks disappear from the bowl. Spacing mounds two to three inches apart prevents the spreading dough from merging into a single sheet during the 10-to-12-minute oven window.
Cooling requires patience, as these cookies emerge from the oven structurally fragile due to the reduced fat content. Leave them on the hot baking pan for five minutes to set their crumb before transferring them to a wire rack. Store completely cooled cookies in an airtight container at room temperature for up to four days.
