“This recipe I found in an old issue of Cooking Light. I made it and it was an instant hit with everyone. When I make it I want a stronger peanut butter taste than the recipe calls for so I use about 1/2 cup of creamy peanut butter. I also use a medium size kitchen cookie scoop to form the cookies and drop them onto the pan- just my personal preference.”
48 cookies

Ingredients Nutrition


  1. Combine first 3 ingredients in a large bowl.
  2. Beat at medium speed with an electric mixer until light and fluffy.
  3. Add egg whites and vanilla; beat well.
  4. Combine flour, baking soda, and salt; gradually add to the creamed mixure, stirring until well blended.
  5. Cover and chill dough about 1 hour.
  6. Shape dough into 48 balls. Place 2 inches apart on baking sheets coated with Pam cooking spray.
  7. Bake at 375 degrees for 10 minutes or until lightly browned.
  8. Let cool, then enjoy.

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