Are there any pitfalls I’m going to have to watch out for if I make cookies with low-fat peanut butter?
I’m planning on making peanut butter cookies with Hershey Kisses pushed into them for a Christmas party, because I grabbed low-fat peanut butter instead of regular by accident and my frugal farmer ancestors compel me to use it instead of junking it. Are these cookies going to be too vile to comtemplate or are they going to be okay?
This is just my WAG, but they may tend to be a little crumblier due to lower fat. Fat’s what holds the cookie together. You might try adding an egg yolk from a small egg to compensate. And use slightly less sugar. If your reduced fat peanut butter is anything like my Reduced Fat Jif, it’s sweet as hell. Don’t forget to announce loudly that they’re “low fat!” when you plunk them down at the cookie party! That means you can eat TWICE as many!
