Ww Peanut Butter Cookies Points 2 Recipes

WEIGHT WATCHERS 2 SMART PT. PEANUT BUTTER COOKIES

Steps:

• Combine flour, baking soda and salt in a small bowl; mix well and set aside.
• Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
• Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
• Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
• Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
• Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

WW 1 POINT PEANUT BUTTER COOKIES

Steps:

• Melt the margarine or butter in a small saucepan until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm.
• While butter or margarine is cooling, combine flour, baking soda and salt in a small bowl.
• Combine margarine and peanut butter in another mixing bowl, beating on medium speed until blended and smooth. Gradually add both sugars and beat until blended. Add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
• Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
• Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
• Remove cookie dough from freezer and slice crosswise into 1/3 inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely.

WW PEANUT BUTTER COOKIES POINTS+ 2

Steps:

• Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F Line 2 large baking sheets with parchment paper.
• Combine the all-purpose flour, whole-wheat flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, peanut butter, and butter in a large bowl until combined. Add the egg and vanilla and beat until well blended. Add the flour mixture and beat until blended. Stir in the chocolate-covered peanuts and peanut butter chips.
• Roll scant tablespoonfuls of the dough into 1-inch balls, making a total of 36 cookies. If necessary, dust your hands with flour to prevent the dough from sticking. Place the balls on the baking sheets about 2 inches apart, then press with a glass dipped in flour to make 1 1⁄2-inch rounds. Bake until set, 8 - 10 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per serving.