Light and Soft Peanut Butter Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar 
• 0.5 cup creamy peanut butter reduced-fat jif® such as
• 0.5 cup crunchy peanut butter reduced-fat jif® such as
• 1  eggs 
• 1  egg white 
• 1.3 cups flour all-purpose
• 0.3 teaspoon salt 
• 0.5 cup butter unsalted
• 0.3 cup sugar white

Equipment

• bowl
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
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.
3. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
4. Roll the 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.
5. Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.