Ingredients

• 1.33 cups all-purpose flour
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups unsalted butter
• 0.5 cups reduced-fat creamy peanut butter , such as Jif
• 0.5 cups reduced-fat crunchy peanut butter , such as Jif
• 1 egg white
• 0.33 cups white sugar
• 1 egg
• 0.33 cups brown sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving