Prep Time::20 mins
Cook Time::15 mins
Additional Time::15 mins
Total Time::50 mins
Servings::24
Yield::24 cookies
Ingredients
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1 ⅓ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
½ cup reduced-fat creamy peanut butter (such as Jif)
½ cup reduced-fat crunchy peanut butter (such as Jif)
1 egg white
⅓ cup white sugar
1 egg
⅓ cup brown sugar
Directions
Preheat the oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
Roll dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
Bake in the preheated oven until cookies puff up, about 15 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.
Tips
Cookies will store and remain soft for 10 days in an airtight container.
I used reduced-fat peanut butter in both crunchy and creamy to make for a rich-tasting cookie with more peanut flavor and a less greasy feeling on your hand.