Recipe By Anonymous
Published Mar 1st
Prep - Cook - Additional - Ready In -
Servings 3 dozen Calories 153.9

A little less fat than regular peanut butter cookies.

Recipe Ingredients

  • ½ cup reduced fat margarine
  • ½ cup reduced fat peanut butter
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 1 egg
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 pinch salt

Cooking Directions

  1. 1 Mix margarine, peanut butter, sugar and egg. Stir in baking powder, baking soda, salt and flour.
  2. 2 Chill dough for several hours or overnight.
  3. 3 Roll dough into 1 1/4 inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped in flour or sugar.
  4. 4 Bake for 10 minutes at 375 degrees F (190 degrees C).

Nutrition Facts

  • Calories 153.9
  • Carbohydrate 23.7 g
  • Cholesterol 10.3 mg
  • Fat 5.3 g
  • Fiber 0.7 g
  • Protein 3.3 g
  • Saturated Fat 1 g
  • Sodium 176 mg
  • Sugar 15.4 g


  1. This is the only PB cookie recipe you will ever need it is that good! I added 1t. vanilla as some one else suggested. I used a small scoop to make little cookies and then put a pb frosting between to cookies for a cute dessert. Thanks for an amazing recipe!:)
  2. These are unbelievably fantastic! They practically vanished overnight! I added chocolate chips and a teaspoon of vanilla. YUMMY! And super moist.
  3. Unbelievable! My friends nicknamed these cookies a "Party in your mouth" cookies. They are excellent! I followed previous hint and added additional peanut butter.
  4. My husband loves soft peanut butter cookies and my old recipe was too crispy for him. This one was perfect with some changes. I used equal parts of the sugar and brown sugar because I was almost out of brown sugar and I used more peanut butter. I still found it lacking in the flavor - Read more ...
  5. very moist and chewy! But this does need changes...This recipe calls for alot of sugar to replace the taste lost in the low fat PB and margarine. If you're using regular Margarine and PB, 3/4 (brown)sugar is enough. I also used 3/4 cup PB instead of 1/2, and added half teaspoon of vannila essence.
  6. This turned out to be a really great cookie! I followed the recipe but i did add alittle more PB like others had advised about 3/4 cup total. I also cooked them at about 350 which browned the tops and bottoms lightly and left the centers still chewy! The best PB cookies i have ever - Read more ...
  7. More like 3 1/2 stars as I had to make a decent amount of adjustments. For one this recipe used far too little peanut butter! I used the called for amount and tasted the batter and barely tasted the PB. I ended up having to add 2 cups worth for a real peanuty flavor. I - Read more ...
  8. This is the best peanut butter cookie recipe I've found yet! I rolled them out into bigger balls refrained from flattening them then pressed a Hershey's kiss into the middle of each one as soon as they came out of the oven. I sent some to work with my husband and all the guys requested - Read more ...
  9. I love them my husband loves them my friends love them and my students love them! I make them at least once every two weeks. They are soooo easy and inexpensive to make.

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