HOW MANY POINTS IN BUTTER RECIPES

Steps:

• Combine flour, baking soda and salt in a small bowl; mix well and set aside.
• Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
• Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
• Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
• Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
• Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

Steps:

• In a large bowl - add ALL the ingredients. Stir for several minutes to incorporate all the ingredients. Press down in an 8x8 brownie pan. Chill for 2 hours.
• For the chocolate drizzle on top - mix 1 tablespoon PB2 peanut butter with 1 tablespoon Hershey's lite chocolate syrup. Delicious and super low in calories.