Few homemade treats bring back childhood memories quite like Peanut Butter Cookies. These soft, dense cookies deliver classic peanut butter flavor with a touch of honey and vanilla, making them a comforting choice for an afternoon snack, a lunchbox treat, or a simple dessert with a glass of milk. Adapted from an American Diabetes Association recipe, this version uses light butter, peanut butter, honey, and egg whites for a different take on the traditional cookie.
The dough comes together with familiar pantry ingredients: peanut butter, light salted butter, honey, egg whites, vanilla, water, flour, baking soda, and baking powder. First, cream the butter, peanut butter, and honey until blended. Mix in the egg whites, vanilla, and water, then combine the dry ingredients separately before adding them to the wet mixture. Stir until the dough is evenly mixed, then cover and refrigerate it for at least 12 hours. This overnight rest is an important part of the recipe, so plan ahead rather than skipping straight to baking.
When you’re ready to bake, preheat the oven to 375°F and lightly coat your cookie sheets with nonstick vegetable oil spray. Drop teaspoonfuls of dough onto the prepared sheets, leaving space between cookies. Use the tines of a fork to flatten each portion and create the familiar crosshatch pattern that makes peanut butter cookies instantly recognizable. Bake on the center rack for 12 to 15 minutes, then allow the cookies to cool before serving.
A cookie scoop can help portion the dough evenly, giving you cookies that bake at a similar rate. Since these are small, teaspoon-sized cookies, use a small scoop or two spoons to keep the portions consistent.
These peanut butter cookies are a handy make-ahead treat because the dough rests overnight before baking. Store the cooled cookies in an airtight container to help preserve their texture. The recipe is described as low in fat, but it is not well suited to a low-sodium diet, so check the ingredients and nutrition information if sodium intake is a concern. Whether you’re baking for family or simply craving a classic peanut butter treat, these cookies offer familiar flavor with straightforward preparation.
Try these other sweet diabetic recipes: Luscious Lemon Squares or Quick Lemon Bread .
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Peanut Butter Cookies
- Total Time: 1:00
- Yield: 24 1x
Ingredients
- 1/2 cup butter, light, stick, with salt
- 1/2 cup peanut butter
- 2 tablespoons honey
- 4 egg whites
- 2 teaspoons vanilla
- 1/2 cup water
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
Instructions
- Using a mixer or by hand, cream together the butter, peanut butter and honey. Next add egg whites, vanilla and water and mix until it is well blended.
- Combine the remaining dry ingredients in a sifter. Sift into creamed mixture and mix well until completely blended. Cook dough should be refrigerated overnight (at least 12 hours).
- Preheat oven to 375 degrees. While oven is preheating, spray cook sheet with a light coat of nonstick vegetable oil spray.
- Drop teaspoonfuls of dough onto cookies sheets and use the tines of a fork to flatten out each cookie.
- Bake cookies on the center oven rack for 12 to 15 minutes. Remove peanut butter cookies from oven, and allow to cool before serving.
- Prep Time: :15
- Cook Time: :45
- Category: Dessert
- Method: Oven