Peanut Butter Cookies

10 Reviews
From the EatingWell Kitchen

A healthier version of an old favorite, these peanut butter cookies have much less saturated fat than the original.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 2 cups packed light brown sugar
  • 1/2 cup natural peanut butter
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 teaspoons water
  • 2 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup chopped peanuts

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat 3 baking sheets with cooking spray.
  2. Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
  3. Roll the dough between your palms into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.
  4. Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.

Nutrition information

  • Per serving: 97 calories; 3 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 2 g protein; 18 mcg folate; 8 mg cholesterol; 9 g sugars; g added sugars; 12 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 0 mg iron; 75 mg sodium; 33 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 other carbohydrate

Reviews 10

August 13, 2013
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By: pather4
This recipie was delicious! I had a craving for Peanut butter cookies and had to convince my kids... but when it came out of the oven -they loved it! I halved the quantity and used oats instead of whole wheat flour (but kept the quantity the same for the full recipie) and used 2 egg whites instead of 1 whole egg. And I completely forgot the water- but came out great nevertheless!
April 20, 2013
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By: EatingWell User
delicioussss! These came out delicious! I followed other people's advice, and doubled the amount of peanut butter. The batter came out a little dry so I just added some more water. Baked each batch for exactly 8 minutes and they are soft and chewy! Also, I added 2 tbsp flax seed, to add a little healthy to an otherwise great recipe!
February 23, 2013
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By: EatingWell User
Turned out great Did as another reviewer suggested and put extra 1/4 cup peanut butter..not sure I needed it. And reduced the sugar by 1/4 cup...also added a couple tsp more water....not sure I needed that either. I baked them for 12 minutes as my husband likes them a bit crispier for dunking, they were crispy on the edges and softer in the center. Will definitely make these again. Pros: Easy to make, super tastes Cons: Can't think of any
August 30, 2011
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By: cchopkins
Pretty tasty, for a lighter PB cookie! Left out 1/2 cup of the brown sugar, and added a 1/4 cup of PB (we use ADAMS), since a couple of people mentioned they were not terribly peanut-buttery. Dipped the dough balls in the chopped peanuts, then flattened the whole thing with a fork - turned out light and fluffy and delicately peanutty. Kids liked them, so .... works for me :)
July 07, 2010
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By: EatingWell User
I did some different things. Instead of brown sugaar, I used turbinado. And instead of wheat flour, i just used more all purpose. In my opinion they are too sweet and hardly any peanut butter flavor.
May 19, 2010
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By: EatingWell User
These cookies were awesome! I substituted half of the brown sugar with sucanat and the canola oil for safflower oil and they turned out great! It is a nice, soft, mellow-flavoured cookie. Will definitely be hanging on to this recipe! I did manage to get 4 dozen cookies - I think - my husband was stealing them off the trays so fast I couldn't keep track!
April 29, 2010
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By: EatingWell User
I made these last night. Wonderfully chewy. They did not have a strong peanut butter flavor, but I added chocolate chips and they were wonderful. Will definitely make again.
December 18, 2009
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By: EatingWell User
These peanut butter cookies are the best peanut butter cookie I have ever had! I loved that they were soft and chewy...just perfect! Will definitely add this to my holiday collection!
December 15, 2009
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By: EatingWell User
I am a big fan of anything with peanut butter and these cookies hit the spot! They are so soft and chewy! Like the last reviewer, the recipe made just about 3 dozen cookies. So yummy and I will be sure to make them again!

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