Peanut Butter & Jelly Cookies

I have a problem, a really big problem!  I have a HUGE sweet tooth!  I just have to have a little bite of something sweet everyday.  Since Hubs and I are changing our eating style, I had to hunt down something with less sugar and less fat. 

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Peanut Butter & Jelly Cookies to the rescue!  These were so delicious, they stayed fresh all week, and they are only 1 WW point each!

Peanut Butter & Jelly Cookies

Makes 56 Servings at 1 WW point each.

  • 1/3 cup butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup egg substitute
  • 3 Tablespoons chunky peanut butter
  • 2 teaspoons vanilla extract
  • 1/3 cup dry roasted peanuts
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 9 Tablespoons raspberry fruit spread (or any flavor you like)

1.  Beat butter with mixer until creamy.  Add brown sugar, beat well.  Add granulated sugar, egg, peanut butter, and vanilla; beat until fluffy.  Stir in the peanuts.

2.  Lightly spoon flour into dray measuring cups; level with a knife.  Combine flour, baking soda, and salt in a bowl.  Stir into peanut mixture, cover dough, refrigerate and chill for at least 30 minutes.

3.  Preheat oven to 350 degrees.

4.  Make dough into 1-inch balls.  Put balls 2 inches apart on a sprayed cookie sheet.  Press your thumb into the center of each ball to make an indention.

5.  Bake at 350 for 10 – 12 minutes or until lightly browned.  Press centers again with thumb while cookies are still warm.  Fill the center of each cookie with about 1/2 teaspoon of fruit spread.  Cool on pan for 2 minutes, then cool completely on a wire rack.

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Per Serving: Cal 59, Fat 2.1g, Pro 0.9g, Carb 9.3g, Fib 0.2g, Chol 3mg, Iron 0.3mg, Sod 55mg, Calc 5mg.

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