Low-Fat Peanut Butter Cookies
By Yankee Magazine|Jan 18 2008|
Ingredients
1 1/2 cups Cap’n Crunch’s peanut butter cereal
1/3 cup plus 1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter , softened; plus 2 tablespoons unsalted butter, melted
4 tablespoons reduced-fat crunchy peanut butter
1 1/4 cups packed light brown sugar
2 large egg whites
1 teaspoon vanilla extract
1 tablespoon water
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper. Pulse cereal and 1/3 cup flour in food processor until finely ground. Add remaining flour, baking soda, and salt and pulse to combine. With electric mixer on medium speed, beat softened butter, peanut butter, and sugar together until fluffy, about 2 minutes. Beat in melted butter, egg whites, and vanilla until combined. Add flour mixture and mix on low until incorporated. Add water and mix until absorbed.
2. Roll 11/2 tablespoons dough into 11/2-inch balls and space 2 inches apart on baking sheets. Following photos, press and crosshatch dough. Bake one sheet of cookies until edges are lightly browned but centers are still soft, 10 to 12 minutes, rotating halfway through baking. Cool on sheet for 5 minutes, then transfer to rack to cool completely. Repeat with remaining cookies. Serve. (Cookies will keep in airtight container for 3 days.)
