Peanut Butter Cookie

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
80
protein 
2 g
sodium 
95 mg
carbohydrates 
12 g
fat 
3 g
fiber  
0 g
cholesterol 
15 mg
Servings 
30
Ingredients 

½ cup natural peanut butter
½ cup low-fat cream cheese
1 cup brown sugar
1 egg yolk
¾ tsp pure vanilla extract
1 cup all-purpose flour
¾ tsp baking soda
½  tsp sea salt

Instructions 
  1. Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
  2. In a large bowl, cream together peanut butter, cream cheese and sugar until sugar dissolves. Add egg yolk and vanilla and mix until just combined.
  3. Combine dry ingredients in a medium bowl. Add to creamed mixture and mix until all dry ingredients are moistened.
  4. Portion heaping teaspoonfuls of dough, about ¾ ounce, onto baking sheet about 1½ inches apart. Bake for 7 minutes. Lightly flatten with finger. Rotate baking sheet and bake for 2 minutes.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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