The WW S’mores Peanut Butter Sandwich Cookies are yummy and have 145 kcal per serving. Takes 30 minutes to prepare this snack. Serve them at lunches, feasts, events, festivals, holidays, or functions. They contain whole wheat pastry flour, baking powder, salt, oat flour, baking soda, light butter, granulated monk fruit sweetener, light brown sugar, egg, vanilla extract, unsweetened applesauce, skim milk, powdered peanut butter, water, light cream cheese, mini marshmallows, and mini dark chocolate chips. We may pair these cookies with grapes, Greek yogurt, banana slices, sugar-free vanilla pudding, hot tea, fruit kabobs, or a protein shake. Keep these WW S’mores Peanut Butter Sandwich Cookies in the refrigerator for five days.
STATS:
- Total Time: 30 minutes
- Serving Size: 1 sandwich cookie
- Course: Dessert
- Diet: Weight Watchers
- Cooking Time: 10 minutes
- Servings: 12 sandwich cookies
- Calories: 145 kcal
- Preparation Time: 20 minutes
- Cuisine: American
EQUIPMENT:
- Mixing bowl
- Measuring cups
- Baking paper
- Cooling rack
- Small microwave-safe bowl
- Measuring spoons
- Electric hand mixer
- Rubber spatula
- Baking tray
- Spoon
INGREDIENTS:
FOR THE COOKIES:
- 1 cup whole wheat pastry flour
- Half cup oat flour
- 2 tbsp unsweetened applesauce
- Half tsp baking powder
- 1 large egg
- Quarter tsp baking soda
- 2 tbsp light brown sugar
- Quarter tsp salt
- 3 tbsp softened light butter
- Quarter cup granulated monk fruit sweetener
- 1 tsp vanilla extract
- Two tbsp skim milk
PEANUT BUTTER FILLING:
- Quarter cup powdered peanut butter
- 2 tbsp water
- One tbsp softened light cream cheese
S’MORES FILLING:
- 2 tbsp mini marshmallows
- Two tbsp melted mini dark chocolate chips
INGREDIENT NOTES:
WHOLE WHEAT PASTRY FLOUR:
- It keeps the cookies tender and gives them a soft texture. You may use all-purpose flour as per your preference.
BAKING POWDER:
- This powder raises the cookies slightly and makes them light. You may use extra baking soda with a few drops of lemon juice as an alternative.
LIGHT BUTTER:
- It gives richness and reduces the amount of calories. Butter makes the cookies soft and gives better results. You may use granulated erythritol as another choice.
UNSWEETENED APPLESAUCE:
- We use this to make moist and tender cookies. You may use plain non-fat Greek yogurt as a substitute.
POWDERED PEANUT BUTTER:
- It gives peanut taste with less fat in the dessert. You may use regular peanut butter as per your choice.
INSTRUCTIONS:
- First, warm the oven to 350°F and include baking paper on the tray.
- Whisk whole wheat pastry flour, baking powder, salt, oat flour, and baking soda in the bowl.
- Beat light butter, monk fruit sweetener, and brown sugar in a separate container.
- Then mix egg, vanilla extract, skim milk, and applesauce.
- Mix the dry ingredients with the wet components to make a soft dough.
- Scoop small portions of dough on the tray, then flatten them to bake for 10 minutes.
- Put the cookies on he wire rack to cool them completely.
- Now mix powdered peanut butter, light cream cheese, and water to make a smooth mixture, then spread it on half of the cookies.
- Include a few marshmallows and drizzle melted chocolate on the filling.
- Add remaining cookies on top and gently press them together, then chill for 15 minutes.
SERVING SUGGESTIONS:
FRUIT:
- Strawberries
- Raspberries
- Blueberries
- Banana Slices
- Apple Slices
- Pear Slices
DESSERTS:
- Greek Yogurt with Berries
- Light Chocolate Mousse
- Sugar-Free Vanilla Pudding
- Frozen Yogurt
- Fruit Salad
HOT DRINKS:
- Black Coffee
- Espresso
- Cappuccino
- Latte
- Hot Tea
- Chai Tea
COLD DRINKS:
- Iced Coffee
- Cold Brew
- Unsweetened Iced Tea
- Skim Milk
- Unsweetened Almond Milk
- Sparkling Water
SNACKS:
- Air-Popped Popcorn
- Cottage Cheese
- Roasted Chickpeas
- Apple Slices with Cinnamon
- Rice Cakes
- Mixed Fresh Berries
ICE CREAM:
- Light Vanilla Ice Cream
- Halo Top Vanilla
- Frozen Yogurt
- Light Chocolate Ice Cream
- Banana Nice Cream
PARTY:
- Mini Brownies
- Fresh Fruit Skewers
- Oatmeal Cookies
- Graham Crackers
- Chocolate-Dipped Banana Bites
- Mini Cheesecake Cups
TIPS:
- Cool the melted chocolate slightly then add in the filling.
- Avoid adding extra filling to the cookies so it does not squeeze while pressing together.
- Chill the assembled cookies for 20 minutes to set the filling well.
- Use a cookie scoop to make same size cookies.
STORAGE INFORMATION:
FRIDGE:
- Store the cookies in the box for five days.
FREEZER:
- Wrap the cookies separately to freeze for two months.
FAQs:
Can I make this cookie dough ahead of time?
- Yes, you may prepare the dough 24 hours in advance and refrigerate.
How can I keep the cookies soft?
- You may keep them in the box and do not overbake to keep them soft for several days.
Can I include extra chocolate in the cookies?
- Yes, you may add more chocolate chips or a thicker chocolate layer but the points and calories will increase.
NUTRITIONAL INFORMATION:
Net Carbs: 15 grams
Iron: 0.0015 g
Total Carbs: 18 grams
Vitamin A: 180 IU
Fiber: 3 grams
Calcium: 0.060 g
Protein: 6 grams
Calories: 145 kcal
Sodium: 0.140 g
Potassium: 0.180 grams
Weight Watcher Points: 4 Points