3 tbsp. butter
2 tbsp. reduced-fat peanut butter
1/2 c. packed brown sugar
1/4 c. sugar
1 egg white
1 tsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt

In large mixing bowl, cream butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Shape into an 8-inch roll. Wrap in plastic. Freeze for 2 hours or until firm. Unwrap and cut into slices about 1/4-inch thick. Place 2-inches apart on baking sheet, sprayed with nonstick cooking spray. Flatten with fork.

Bake at 350°F for 6 to 8 minutes for chewy cookies, 8 to 10 minutes of crisp cookies. Cool 1 to 2 minutes before removing to wire racks. Cool completely.

Makes 2 dozen.

One cookie: 62 calories, 2g fat.