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I love mini cookies because I can have a few at a time. When I have one regular cookie, I often feel jipped! But these Mini Peanut Butter Cookies are sure to satisfy any sweet craving you have. They’re cute, delicious, bite-size, and are only one Weight Watchers point each. This recipe is close to a regular peanut butter cookie recipe but has a few lightened-up ingredients. By using light butter, reduced-fat peanut butter, and only a few tablespoons of sugar, we can keep these cookies low in calories, fat, and Weight Watchers points.

Another thing I love about a simple mini peanut butter cookie is that the ingredients are often already stocked in the pantry and fridge. It’s easy to whip up any time of day when the ingredients are simple. These are the kind of cookies you can keep stocked in the cookie jar, and not have to worry that they’ll ruin your points throughout the day. Have a few, and you’re good to go!

Three reasons why you need to make this recipe!

They fit perfectly in kids’ lunchboxes.

Mini peanut butter cookies are perfect for kids’ lunches. They’re cute and fun, and the recipe makes a huge batch.

Mini Peanut Butter Cookies are the real thing, but low in calories.

As stated above, the recipe is very close to a real peanut butter cookie. You’re not missing out on flavor or texture, just calories!

Mini versions make everything better.

It always feels better to have a few cookies rather than just one! That’s why I love mini cookies – I can have quite a few.

Ingredients you need to make Mini Peanut Butter Cookies:

2 tablespoons butter, softened
3 tablespoons packed brown sugar
⅓ cup reduced fat peanut butter
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup all purpose flour

How to make Mini Peanut Butter Cookies (step by step):

Preheat the oven to 350F and line a baking sheet with parchment paper. I also lightly spray it with nonstick cooking spray.
In a bowl using an electric mixer, cream together the butter and sugar until it’s light and fluffy. Add in the reduced fat peanut butter, egg, and vanilla extract then beat for 2 minutes.
Stir in the all purpose flour and baking powder until it is all well mixed.
Using your hands, roll the dough into small balls -each one approximately 1 teaspoon of dough. These are mini cookies so if you don’t get 36 or close to it then you are making them too big.
Place the rolled balls of dough onto the cookie sheet and press them down gently with a fork.
Bake the mini cookies in the oven for 8-10 minutes and let them cool for 5 minutes. Enjoy!

Makes 36 mini cookies. Nutrition info for 1 mini cookie: Calories 41, Fat 2 g, Saturated fat .32 g, Carbs 5 g, Fiber .33 g, Sugars 1.19 g, Sodium 38.77 mg, Protein 1 g.

WW Points

Light butter softened 8 points
Packed brown sugar 12 points
Reduced fat peanut butter 16 points
Egg 0 points
Vanilla extract 0 points
Baking powder 0 points
All purpose flour 13 points

1 point per mini cookie based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Personal Points- 1 using WW recipe builder

Freestyle SP- (blue & purple) 1 using WW recipe builder

Smart Points- (green) 1 using SP calculator

Points Plus- 1 using PP calculator

Different ways to change up this recipe:

If you’re allergic to peanut butter, feel free to swap the peanut butter with almond butter, cashew butter, or even sunflower seed butter. You’ll still end up with a delicious nutty cookie.
To make these practically zero points, use the wet version of PB2 powder instead of peanut butter.
Add a mini butterscotch chip or chocolate chip on top for fun.
You could make a peanut butter drizzle for the tops of these cookies by mixing together Swerve confectioners sugar, PB2 powder, and a splash of milk.

Tips and Tricks for Making Mini Peanut Butter Cookies:

Spray the fork with nonstick cooking spray before pressing the cookies down – it will help the fork not stick to any of the dough.
Store the mini cookies in a sealed container at room temp. They will keep for a whole week, but I doubt they will last that long. The family will gobble them up!
You can freeze these cookies if you wish, just make sure they’re fully cooled before storing them in a ziploc bag.
Watch them carefully so that they don’t overbake. 8-10 minutes could be too long if your oven runs hot.

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