Powdered Peanut Butter Chocolate Chip Cookies are a true delight. If you love peanut butter, give PB2 powdered peanut butter a try. It is perfect when you want the flavor with much less of the fat of regular peanut butter. I’m glad the recipe didn’t make more because I would have eaten the entire batch!!
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.
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 had 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 Powdered Peanut Butter Chocolate Chip 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 less 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! 😉
Key Ingredients for Powdered Peanut Butter Chocolate Chip Cookies (GF):
- Butter, at room temperature
- Brown sugar and granulated sugar
- Vanilla and 1 egg
- Flour or gluten-free flour blend
- PB2 Powdered Peanut Butter
- Salt, baking soda, chocolate chips
Can I Double the Recipe?
You can double the recipe or make two double batches – it is safer and better than quadrupling a recipe. Have a couple sets of baking sheets ready so you can get an assembly line going in your kitchen.
Roll extra dough into logs, wrap tightly in parchment and then plastic, and freeze them. Label them with type of cookie, oven temperature, and bake time. You will have homemade slice-and-bake cookies ready to bake off any time you want!
How to make Powdered Peanut Butter Chocolate Chip Cookies (GF):
- Whisk dry ingredients together
- Beat the butter and both sugars until creamy; beat in vanilla and egg
- Mix the dry ingredients into the batter, blending until fully incorporated; stir in the chocolate chips
- Scoop balls of dough onto parchment-lined baking sheets
- Bake 9 to 10 minutes then leave on the baking sheet for 10 minutes to finish baking
- Cool completely on wire racks
Recommended Tools (affiliate links; no extra cost to you):
- 1/2 cup / 4 oz (1 stick) butter, at room temperature
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated cane sugar
- 1 tsp pure vanilla paste or pure vanilla extract
- 1 large egg
- 1 cup (120g) all-purpose flour or gluten-free flour blend
- 2 tbsp PB2 Powdered Peanut Butter (such as from Bell Plantation)
- 1 tsp kosher or fine sea salt
- 1/2 tsp baking soda
- 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, 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. When smooth, turn the mixer off.
- Add half of the dry ingredients to the sugar/butter mixture and beat slowly until incorporated. Add the remaining dry ingredients and mix on low until fully blended and there are no streaks. Add the chocolate chips and mix just until they are evenly distributed in the dough.
- Using a spring-loaded ice cream scoop for small balls and drop half on each of the prepared baking sheets. Bake for 9 to 10 minutes or until golden brown, rotating the pans 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.
Original Recipe from The Painted Apron
Amount Per Serving: Calories: 102Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 132mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
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This post was first shared in Aug 2015. The article was updated in 2020.