PB2 Peanut Butter Cookies

Here is a recipe for classic peanut butter cookies, but updated to use PB2 instead of peanut butter. PB2 is a powdered peanut product that when you mix with water it becomes just like peanut butter, just with lower calories/fat. These PB2 peanut butter cookies are a fun way to mix it up!

PB2 Peanut Butter Cookies

the inspo behind these pb2 peanut butter cookies

So, in one of my fits of calorie counting, I bought a canister of PB2 only to really not eat it very often. I thought to myself – why not make some cookies out of it and not waste it??

how to make pb2 cookies

Basically, mix together butter, sugar, flour, and PB2, and bake! No chilling, no waiting 36 hours; it’s all ready to go!

  1. Preheat oven to 350°F.
  2. Mix together butter, sugar, egg, and vanilla: in a stand mixer or with a hand mixer, beat butter and sugar until fluffy. Add egg and vanilla. Beat just until blended.
  3. Mix in flour, peanut powder, baking soda, and salt. Stir until combined.
  4. Sick into the fridge for 30 minutes just to firm up the butter, if you want a taller cookie. Otherwise, it’s good to use a cookie scooper and scope out the cookies, 2″ apart on a parchment paper-lined tray. Make the criss-cross pattern with the fork tongs.
  5. Bake one baking sheet at a time 8 to 10 minutes, or until set and just beginning to brown. Cool 2 minutes on a baking sheet.
  6. Remove cookies to cooling racks to cool completely.
PB2 Peanut Butter Cookies

PB2 Peanut Butter Cookies

Mimi Newman
PB2 Peanut Butter Cookies
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Baking
Cuisine American, Baking, Cookies
Servings 16 cookies
Calories 99 kcal

Ingredients
  

  • 1 cup butter softened
  • 1 ⅛ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¾ cup PB2
  • ½ teaspoon baking soda
  • teaspoon salt

Instructions
 

  • Prehat oven to 350°F.
  • Mix together butter, sugar, egg and vanilla: in a stand mixer or with a hand mixer, beat butter and sugar until fluffy. Add egg and vanilla. Beat just until blended.
  • Mix in flour, peanut powder, baking soda and salt. Stir until combined.
  • Sick into the fridge for 30 minutes just to firm up the butter, if you want a taller cookie. Otherwise, it’s good to use a cookie scooper and scope out the cookies, 2″ apart on a parchment lined-tray. Make the criss cross pattern with the fork tongs.
  • Bake one baking sheet at a time 8 to 10 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet.
  • Remove cookies to cooling racks to cool completely.

Notes

If you’re short on time, you don’t have to chill the dough. It just helps make a taller cookie.

Nutrition

Serving: 1cookieCalories: 99kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 12mgSodium: 108mgPotassium: 28mgFiber: 1gSugar: 15gVitamin A: 58IUCalcium: 23mgIron: 1mg
Keyword PB2, pb2 cookies, Peanut butter cookies
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