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.
Similar recipes you’ll enjoy:
Mini peanut butter cookies
Ingredients
- 2 Tbsp butter softened *I used Gay Leah light butter 7SP for 2Tbsp
- 3 Tbsp brown sugar
- 1/3 cup peanut butter
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- 1 cup flour
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look so good!!! Do you think I could use natural peanut butter?
Sure, that should work fine
Would I substitute the same amount of almond flour?
I would think so, to be honest I never bake with AF and I know it can be tricky to nake with, so all I can suggest is give it a try
What peanut butter would you recommend using?
that really depends on where you live and what brands you have any is fine.. I am in Canada and only buy Kraft PB
Hi – I was wondering if you had every used PB2 with this recipe and if so… how did it go?
thanks
Hi Brooke, this is a brand new recipe so I only have made them as recipe states, all I can say is give it a go..
Have you ever used pb2 for these?
It is brand new so I only have made them as recipe states, try PB2, I just can’t give you an honest answer as to how it will work sorry
What a great idea. My husband always calls normal size cookies , “snack size ” . I can’t wait to see what he calls these ! We can’t wait to try .
Haha… he will think these are tiny tiny 😉 I feel a few of these is enough and I feel satisfied having more than one darn cookie haha
I am just learning so how many points would these be
Hi Kathy, as mentioned in the recipe they are 1 smart point each 🙂
These were yummy! I measured them with a teaspoon and ended up making 57 cookies. do you think I did something wrong?!
Not really other than making them smaller, and you probably got 2 for 1 point maybe? Sweet!! 🙂
I’m drooling. Can’t wait to make these this weekend. Your website honestly makes my ww journey so easy and all of your recipes are absolutely delicious!!!!!! I don’t know what I’d do without your recipes!
Thanks so much Kayla, so glad you are enjoying the recipes 🙂
Hey, do you use all purpose flour for these or can you use self rising flour?
I use all purpose but self-raising should be ok
Making these tomorrow. Thank you! I have never been disappointed with any of your recipes. Delicious!
Thank you Carol, I hope you enjoy them 🙂