The choices used to be straightforward: smooth or crunchy.
But these days, the world of peanut butter brims with choices. There are natural, reduced-fat, whipped, honey-roasted and omega-3-enriched varieties. And that doesn’t even count all the other nut butters – macadamia, soy, cashew, almond and sunflower – that could stand in for peanut butter.
So how’s a choosy mother to choose wisely?
“It really depends on what you’re looking for,” says Valerie Bailes, a registered dietitian. “If you’re concerned about saturated fat, then reduced-fat peanut butter could be a good choice, but the fats that are found in peanut butter are heart-healthy.”
Peanut butter has long been considered health food. It offers protein, fiber, niacin, zinc, vitamin E and folic acid.
In recent years manufacturers have been tailoring their products to the latest diet craze, first slashing fat, then squeezing out the trans fats and, more recently, venturing into fortification.
Bailes used to choose reduced-fat peanut butter – 6 to 6.5 grams versus 8 to 8.5 grams of fat per tablespoon – until she realized they had nearly identical calories.
So why bother with reduced-fat peanut butter? Sometimes achieving balance is about trade-offs.
For the Lunch Box Peanut Butter Cookies, we chose reduced-fat peanut butter so we could add butter. (Margarine contains trans fats and doesn’t give baked goods as rich a flavor.)
The odd combination also kept the saturated fat and calorie count at levels that could qualify cookies as a sensible snack option.
Shopping: We tested the recipe with Hershey Mini Kisses found in the chocolate-chip section of the supermarket.
Storage: Allow cookies to cool completely (at least 1 to 2 hours) for a crisper texture. Store in an airtight container.
Lunch Box Peanut Butter Cookies
Makes 16 cookies
Ingredients
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1/4 cup reduced-fat creamy peanut butter
1/4 cup plus 2 tablespoons packed dark brown sugar
1 egg
1 teaspoon vanilla extract
16 mini chocolate kisses
Directions
Preheat oven to 350 degrees. Spray baking sheet with nonstick spray.
Combine flour, baking soda and salt; set aside. In mixer bowl, blend together butter and peanut butter. Add brown sugar, egg and vanilla; beating until fluffy. Gradually add flour mixture and beat until blended.
Drop 12 generous teaspoonfuls onto prepared baking sheet, forming 12 cookies. Lightly pat down to flatten, and place one mini kiss in the center of each cookie.
Bake until browned on the bottom, 12 to 14 minutes.
Transfer cookies to wire rack. Repeat with remaining dough. Allow cookies to cool completely (at least 1 to 2 hours) before serving. Store in an airtight container.
Per cookie: 105 calories (34 percent from fat), 4g total fat (2g saturated), 18mg cholesterol, 15g carbohydrates, 3g protein, 178mg sodium, 1g dietary fiber
