Today it is time for you to meet my next Secret Recipe Club blogger buddy, Jenna from The Painted Apron. Jenna shares her goals of about being creative in daily life, looking at things in a different way, and finding inspiration in unexpected places. She has lived in New England, California, and the South so there are many influences in her kitchen. Many of the recipes are tried and true favorites that her children grew up eating. She created the blog so that they would have these recipes to make and use to create their own versions.
Jenna is an artist, designer, grandmother, and one totally busy lady. In addition to her food related blog she also posts her artistic creations at JM Designs. This is where you can find her hand painted original designs on glassware, frames, decorative accessories, and more. I especially like her adorable elephants – the tin bucket is my favorite!
Ice cream scoops make cookie making a snap!
There are so many things going on that it is hard to stay focused. I kept wandering off to see what she was doing with burlap (I want one of those pumpkins!), her ideas for food gifts, how to create amazing tablescapes, and more. I kept having to pull myself back to the task at hand, finding the perfect recipe to share with you!
I was enthralled with all the recipes, but stopped dead in my tracks when I saw her Amazing Peanut Butter Chocolate Chip Cookies made with powdered peanut butter! I have heard of PB2 (from Bell Plantation) and wanted to get some to play with but hadn’t gotten to it yet – this was the perfect excuse! 🙂
PB2 is made with roasted peanuts, sugar, and salt – that’s all. No chemicals or additives! It has 85% less fat and calories than regular peanut butter and is gluten-free. It isn’t a straight swap out in recipes because the lack of fat would alter the baking results, but if you want to add peanut butter flavor to an existing recipe without having to change anything else, this is a fun option.
These cookies are just as fast and easy to make as regular chocolate chip cookies so you can have them ready in a snap. If you want to make a larger batch (and you will!) the recipe easily doubles. If you love peanut butter, give PB2 a try. It is perfect when you want all the flavor with none of the fat of regular peanut butter!
Thanks Jenna for the inspiration to try a new product and an utterly amazing recipe. My family thanks you too – between bites of cookies! 😉
Jane’s Tips and Hints:
Double the recipe or make two double batches (it is better than quadrupling a recipe), roll them into logs, wrap tightly in parchment and then plastic, and freeze them. You will have homemade slice and bake cookies ready to bake off any time you want!
Gluten-Free Tips:
Use a gluten-free flour blend, either a commercial blend like King Arthur or Bob’s Red Mill’s 1-to-1 Baking Flour, or make you own like I do following this recipe.
- 1 cup all-purpose flour or gluten-free flour blend
- 2 tbsp PB2 Powdered Peanut Butter from Bell Plantation
- 1 tsp kosher or fine sea salt
- 1/2 tsp baking soda
- 1/2 cup / 4 oz (1 stick) butter
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp pure vanilla paste or extract
- 1 large egg
- 1 cup semisweet chocolate chips
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, powdered peanut butter, salt, and baking soda.
- In the bowl of your standing mixer, fitted with the paddle attachment, beat the butter and both sugars together at medium speed, until smooth and creamy. Reduce the speed to low and add the vanilla and egg. Add the flour mixture and beat until fully incorporated. When smooth, turn the mixer off.
- Using a spring-loaded ice cream scoop to make small balls and drop half on each of the prepared baking sheets. Bake for 9 to 10 minutes or until golden brown, spinning them halfway through.
- Remove from the oven and leave the cookies on the baking sheet for about 10 minutes to finish baking gently. Transfer to a wire rack to cool.
- Yield: about 16 to 18 large cookies
Create a New Tradition Today!
Here are more recipes from The Secret Recipe Club just for you!
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to email me. I can also be found at the social media site links on the right. Thanks for joining the Heritage Cook Family!
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Thank You!
sarah k @ the pajama chef says
how smart! i love the sound of these secret ingredient cookies 🙂
Kirstin says
I’ve wanted to try the PB2 . these look good
Jane Bonacci says
Give it a go Kirstin – it is fun to play with!
Hetal V says
I don’t think I would have made it past the cookie dough…I would have eaten it all hahah
Jane Bonacci says
Hetal, I have to admit, I probably would have gotten more cookies if I hadn’t “tested” it so often, LOL!
Heather @ Join Us, Pull up a Chair says
What a great way to use PB2! Great SRC choice!
Jane Bonacci says
Thanks Heather – it was such fun to have a new ingredient to play with!!
Sarah says
I’ve been starting to see PB2 in recipes, and wondered what it was. Now I want some! Your cookies look delicious!! I had your blog this month and made your Pecan Coffee Cake. It was also delicious!
Jane Bonacci says
Ah Sarah, I’m so glad you enjoyed the coffee cake! It’s been one of our favorites for many years. The golden raisins are at the request of The Artist, and now I can’t imagine the cake without them! Now that I’m thinking about it, you could alter the flavorings and use some of the PB2 for a completely different take on the cake! Top it with a chocolate glaze and you’ve got another great option! Thanks for the inspiration Sarah 😉
Our Eating Habits says
MMMM…They look good. I have yet to try powdered peanut butter, but I am noticing it in more and more recipes. May have to give it a try!
Jane Bonacci says
I encourage you to give PB2 a try – what an amazing product. It adds delicious flavor without any liquid that can screw up some recipes!!
Jenna says
Hi Jane, I am thrilled you liked the PB2 cookies! I know you will discover great things to do with it~ I like it in oatmeal, if you have a gluten free one give it a try- I am also very flattered that you spent time looking around, and I am humbled by all your kind words, thank you! I look forward to getting to know you and spend time on your blog, your resume is impressive! Thanks for the blog love and the Secret Recipe Club fun!
Jane Bonacci says
What a great idea to add it to oatmeal Jenna! It would completely change it, making a totally different breakfast. Brilliant! I thoroughly enjoyed browsing through your blog, and trying to figure out which of your delicious recipe I would make this month. This one is a total winner!!! 🙂
Katrina says
You realize I just bought some PB2 for our trip to Chicago last week so I could make my breakfast shakes in the hotel? Thank you for a recipe to use more of it!
Katrina says
I made these today. Changed it up a bit, used a GF flour blend (of course), used 1/3 cup coconut oil instead of butter, used org. brown sugar, honey instead of granulated sugar, 3 T. PB2, added some chopped peanuts, and Enjoy Life mini cc’s. Yum! They turned out great. Nice chewy cookie. I’m so happy. (Was a bit worried it wasn’t going to work with the oil/honey, etc. The dough looked the same as your and the cookie.)
Jane Bonacci says
FANTASTIC! The extra tbsp probably was just enough to offset the oil and honey. You are amazing Katrina ~ always coming up with delicious and safe for you alterations. You never fail to impress me and I’m thrilled that the cookies turned out. I think I will increase the amount of PB2 next time for more of a kick, but your addition of the chopped peanuts would have really boosted the flavor! Your instincts are always right on!
Jane Bonacci says
I am delighted to help you find another way to use your PB2 Katrina! 😉