Better-for-You Peanut Butter Cookies

average rating

237

rate/review

prep time

10 min

total time

25 min

makes

12 servings, 2 cookies (36 g) each

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photo by:

kraft

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What You Need

1 cup Kraft Light Smooth Peanut Butter

1/2 cup sugar

1 egg

Make It

HEAT oven to 325ºF.

MIX ingredients until blended.

ROLL into 24 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each, in criss-cross pattern, with tines of fork.

BAKE 15 min. (Do not overbake.) Cool on baking sheets 5 min. Remove to wire racks; cool completely.

kraft kitchens tips

Special Extra

Personalize the dough by adding 1/2 cup raisins, dried cranberries or chopped dried apricots to the dough before rolling into balls.

How to Make Cookie Dough Easier to Handle

The dough for these peanut butter cookies is very soft. For easier handling, refrigerate the dough for 30 min. before rolling into balls. When flattening the balls of dough, use a fork dipped in flour to help prevent sticking.

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rating

I made these with natural peanut butter. They turned out amazing. NOTE: I had to bake these for a couple of minutes longer than the recipe says because of using the natural Peanut butter.
posted by cepage1ca | on 5/18/2013

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Big hit in my house! I added 1/2 cup of quick cooking oats to thicken batter and the cookies still came out soft and delicious! Will make again and again!
posted by a cook | on 3/9/2013

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Every time I try this recipe I end up with super goopy batter that I can hardly make into balls, forget putting fork marks in. I tried mixing the peanut butter and egg first before adding the sugar AND I tried refrigerating it for 1/2 hour before rolling and it was the same thing. So disappointing:(
posted by korpesio | on 1/31/2013

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Great hit.It came well,no burn.I used chocolate chips once and smarties next time.will do again and again.
posted by vidhyaraja | on 1/24/2013

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To those who weren't happy with the results- Try mixing the peanut butter and the egg with a fork before mixing in the sugar... I found this gave me great dough- not to sticky, runny or crumbly- and they came out great!
posted by lepus22 | on 5/1/2012

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These turned out perfect! I read some of the poor reviews and im not sure what recipe these people followed! Make sure you mix the batter well, it will become stiff and you know you mixed it well. I put it in the fridge for 30 minutes. because i heard some people had burn issues i checked them after 10, they were fine, after 15 perfect! The bottoms a light golden brown. Make sure you let them set on baking sheet for 5 minutes so they dont mush or fall apart. Thy were pretty tasty warm too!!
posted by dancin_terra | on 2/29/2012

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They were so buttery not a big fan.
posted by a cook | on 12/9/2011

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Prior to October 2011: Made this a few times. Very easy recipe. They do stick to your teeth. Not bad. Would make again.
posted by sedrp | on 10/22/2011

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These cookies are great. We made several dozen of these cookies last year & was just thinking of them again. Everyone enjoyed them. Most important they don't have flour, a member of our family is celiac, so these cookies she is able to eat. Thank you!
posted by a cook | on 8/3/2011

rating

try it came out bad
posted by novanut | on 4/17/2011