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Skinny Peanut Butter Cookies

Prep 45 min
Total 60 min
Servings 30

37% less fat • 30% less sat fat • 17% less calories than the original recipe. Honey adds sweetness and texture to a favorite cookie now made with whole wheat flour. MORE+ LESS-

By Betty Crocker Kitchens

Updated June 3, 2019

Ingredients

1/2

cup granulated sugar

1/2

cup packed brown sugar

1/2

cup peanut butter

1/4

cup no-trans-fat 68% vegetable oil spread stick, softened

egg

tablespoons honey

1 1/4

cups Gold Medal™ whole wheat flour

3/4

teaspoon baking soda

1/2

teaspoon baking powder

1/4

teaspoon salt

Additional granulated sugar

Steps

Hide Images

1

Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
2

Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
3

Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Expert Tips

If you want cookies with a little less fat content, you can try reduced-fat peanut butter instead of regular. We tested the recipe with 25% less-fat peanut butter spread and had good results.
The honey in this recipe enhances the flavor and cookie texture.