These soft PB2 cookies are easy to make, packed with protein and taste just like a traditional peanut butter cookie! PB2 cookies have fewer calories and extra protein, which makes them ideal for snacking on.
Topped with Nutella for an amazing flavor combo. These are sure to cure any peanut butter lovers cookie cravings. If you're a fan of toppings on your cookies, my strawberry cheesecake cookies recipe is right up your alley!
I crave cookies A LOT. I can eat these and not feel guilty because I know I'm getting extra protein and fewer calories than I would with regular peanut butter.
Eating peanut butter straight off the spoon is a regular occurrence for me. You can do the exact same thing with PB2 after you reconstitute it by mixing with water.
The peanut butter flavor is surprisingly similar to the traditional.
These peanut butter powder cookies use simple ingredients, will cure your sweet tooth and be a huge hit with the whole family!
I don't know about your family but basically anything I put Nutella on doesn't last long in my house!
If you love this recipe then you'll also love this Peanut Butter Cookie Recipe!
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What is PB2?
PB2 is a powdered peanut product that you can get at the grocery store. It is made from roasting peanuts then pressing out most of the natural oil.
PB2 has less total fat and fewer calories than traditional peanut butter. It contains 6 grams of protein per 2 tablespoons of powder.
Reconstitute it to make creamy peanut butter or use it in powder form.
Use it in baking, cooking or eat it right off the spoon!
This peanut butter powder is packed with flavor and easy to use. PB2 recipes can be sweet or savory.
You can use this in anything from cookies to savory peanut sauces to sweet treats like Scotcheroos!
Ingredients for Easy PB2 Cookies
- All Purpose Flour - I have not tested this recipe with any other type of flour.
- Baking Soda - Baking soda is a leavener that gives these peanut butter cookies a little rise.
- Kosher Salt - Salt brings out the flavor of all the ingredients.
- Butter - I use unsalted butter so that I can control the salt level myself.
- Brown Sugar - Brown sugar helps keep these PB2 cookies soft and moist. It also adds a little depth of flavor with a hint of molasses.
- Egg - Use a room temperature egg. It mixes better and helps the dough bake correctly.
- PB2 - You should be able to find PB2 peanut powder at your local grocery store. If not, you can order it HERE. If you've only got regular peanut butter, try these Peanut Butter Thumbprint Cookies!
- Water - Add water to the peanut butter powder to reconstitute it before adding it into the cookie batter.
- Vanilla Extract - Vanilla adds a nice base flavor to these easy cookies.
- Nutella (optional) - I like to swirl Nutella on top of these PB2 cookies but they are still delicious without.
- Flaky Sea Salt - Flaky sea salt is an easy addition to cookies, chocolate and other sweets that really brings out that sweet + salty combo that's so good!
- Peanuts (optional) - I like to sprinkle a little chopped peanuts on top of the Nutella swirl.
Equipment needed
- Set of Mixing Bowls - Use a large bowl and a medium bowl to mix the wet ingredients and the dry ingredients. You'll also need a small bowl for the PB2 powder.
- Hand Mixer - Use an electric hand mixer to mix the cookie dough. Using your stand mixer is equally as easy if you prefer.
- Cookie Sheet - I like to use half sheet pans to bake my cookies on. They're larger and bake perfectly.
- Parchment Paper - I love using parchment paper when baking cookies, cakes, brownies, etc. It makes the removal and clean up so easy.
- Cookie Scoop - I use a 2.75 oz scoop.
- Cooling Rack - Let the Easy PB2 Peanut Butter Cookies cool on the sheet tray for a few minutes then transfer them to a wire rack to cool the rest of the way.
Tips for Easy PB2 Peanut Butter Cookies
- Do not skip the chilling step on these cookies. It's an easy recipe but the cookie dough does require chilling time for the dough so it holds its shape.
- Room temperature butter should be soft but not warm and greasy. It can have a slight chill to it still.
- Don't over cream the butter and sugar. Adding to much air can make these cookies even more cakey than they are.
- If you're skipping the Nutella on top then you can use a fork to make a crisscross pattern for design. Press lightly on the top of the cookie with a fork then turn it the other way and repeat.
- If you're doing the crisscross pattern then I would suggest rolling the peanut butter cookie dough in granulated sugar before making the design.
- If you're skipping the Nutella then I would suggest adding the peanuts into the dough with the flour mixture. They won't stick to the top of the cookie very easily without Nutella.
- Let the cookies cool completely before adding Nutella and before eating.
Alternative Add-ins to PB2 Peanut Butter Cookies
- Chocolate Chips - To make Peanut Butter Chocolate Chip Cookies! An additional cookie with chocolate chips that you'd love is Hot Chocolate Cookies!
- Peanut Butter Cups - PB2 Reese's Cookies!
- Peanuts - You can add them in for some crunch instead of just on top!
- Potato Chips - The salt from the chips goes really well with the peanut butter and chocolate!
- Butterscotch Chips - Because who doesn't love a little butterscotch?!
- Snickers - Mix in chunks of Snickers for a super delicious cookie!
How to make Easy PB2 Peanut Butter Cookies
Making these PB2 Peanut Butter Cookies is easy! Just a few simple steps and you'll be on your way to snacking on a delicious, soft and protein packed cookie.
Line a sheet tray with parchment paper. Set the prepared baking sheet aside.
Whisk all the dry ingredients together in a medium bowl until well combined. Set aside.
Using a large bowl and electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 60 seconds.
Add the egg and vanilla. Mix until combined.
Whisk the powdered peanut butter and water together in a separate small bowl until you have a creamy consistency.
Mix the PB2 into the cookie batter. Fold in the dry ingredients just until combined. Do not overmix.
Use a 2.75 ounce cookie scoop to scoop the dough in a single layer onto a parchment lined sheet tray. The dough balls can be close to each other for now because they are just getting chilled.
Chill the dough for 4 hours.
Preheat the oven to 375°F and line a second tray with parchment paper. Divide the peanut butter cookie balls onto 2 different sheets, making sure they're separated by 2 - 3 inches each.
Bake cookies for 16-18 minutes. Remove cookies from the oven, let them cool on the sheet tray for 3-4 minutes then transfer to a cooling rack.
Once cookies have cooled completely, top them with Nutella. Add a few chopped peanuts and flaky sea salt to the tops of the cookies.
These easy cookies will be soft and full of peanut butter flavor.
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FAQ
How to store Easy PB2 Peanut Butter Cookies
These cookies are soft so generally I let them sit out on the counter for the first day. After that they can be stored in an airtight container in the fridge or very loosely covered on the counter.
Since they're already soft, I like to let a little air get to them when storing them on the counter. If not they tend to start to fall apart.
If storing them on the counter, they will last up to 3 days. In the fridge the cookies will last up to 5 days.
Can I freeze these cookies?
Yes, you can! I would suggest freezing them before adding the Nutella on top if possible.
They will be easier to stack and less messy.
Wrap the peanut butter cookies individually with plastic wrap then stack them neatly in an airtight container. Freeze the container for up to 2 months.
If you're freezing them with Nutella already on top then place the cookies in a single layer on a sheet tray and freeze for 1 hour.
Remove the cookies from the freezer, wrap them individually in plastic wrap then stack nicely in an airtight container.
Freeze the container for up to 2 months.
Thawing the cookies
Place the cookies in the fridge overnight to thaw. If they're topped with Nutella then remove the plastic wrap from the top or pull back slightly. That way when the Nutella thaws, it won't stick to the plastic.
Does PB2 taste like peanut butter?
Yes, it does! The taste of PB2 is surprisingly similar to that of traditional peanut butter.
Once you mix it with water to form a smooth consistency the appearance, texture and taste all look close to the original.
There is a slight difference but really close and hard to tell when you're using it for baking.
Can you sub PB2 for peanut butter in baking?
You sure can! PB2 is a great substitute for peanut butter when baking.
Just rehydrate the peanut butter powder and use the same amount that is called for with peanut butter.
You can also add in the powder without rehydrating it. Just remember that it will absorb some of the liquid in your recipe so it's best to swap out in flour what you're swapping in with PB2.
I wouldn't try more than ⅓ the amount of flour though or your recipe may not turn out.
Should I grease the parchment paper?
Nope! No need to grease the parchment paper when making these easy peanut butter cookies.
In fact, I never grease the parchment paper when I'm baking cookies. Cookies have enough fat in them that they won't stick to the paper.
I've found that greasing the paper will actually lead to the bottoms of my cookies becoming too dark and burning. So it's best not to grease the parchment paper!
How do you know when cookies are fully cooked?
These PB2 Peanut Butter Cookies will rise up quite a bit and appear slightly underdone on top. Once they fully cool they will set a little more.
You don't want to bake them longer than the 16-18 minutes or you'll end up with burnt bottoms.
Can I make egg free PB2 Cookies?
I have not tested an egg free version of this PB2 cookie recipe. I cannot currently say how they would turn out.
Easy PB2 Peanut Butter Cookies
Equipment
- 1 stand mixer optional
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- ½ tsp baking soda
Wet Ingredients
- 1 cup unsalted butter room temperature
- 1¼ cup brown sugar
- 1 egg room temperature
- 1 cup PB2 peanut butter powder
- ¾ cup water
- 2 teaspoon vanilla extract
Toppings
- 5 oz Nutella
- ¼ cup peanuts rough chop
- ¼ tsp flaky sea salt
Instructions
Mixing the Dry Ingredients
- Whisk all the dry ingredients together in a medium bowl until well mixed. Set aside
Mixing the Wet Ingredients
- In a large bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 60 seconds
- Add the egg, vanilla and salt. Mix on low - medium until fully combined
- In a separate small bowl, whisk the PB2 and water until it's a smooth consistency
- Mix the peanut butter into the rest of the wet ingredients until fully combined
- Fold in the dry ingredients just until almost fully combined
Chilling the Dough
- Line a sheet tray with parchment paper and use a 2.75oz scoop to scoop the dough in a single layer on the sheet tray
- Chill the dough for 4 hours
Baking the Cookies
- Preheat the oven to 375°F and line a second sheet tray with parchment paper
- Place the cookies 2-3 inches apart from each other on both trays then bake for 16-18 minutes
- Remove the cookies from the oven and let them cool on the tray for 3-4 minutes. Transfer them to a cooling rack to cool the rest of the way
Topping the Cookies
- Once the cookies are fully cooled, top each one with Nutella then sprinkle with chopped peanuts and flaky sea salt
Notes
- Do not skip the chilling step on these cookies. It's an easy recipe but the cookie dough does require chilling time for the dough so it holds its shape.
- Room temperature butter should be soft but not warm and greasy. It can have a slight chill to it still.
- Don't over cream the butter and sugar. Adding to much air can make these cookies even more cakey than they are.
- If you're skipping the Nutella on top then you can use a fork to make a crisscross pattern for design. Press lightly on the top of the cookie with a fork then turn it the other way and repeat.
- If you're doing the crisscross pattern then I would suggest rolling the peanut butter cookie dough in granulated sugar before making the design.
- If you're skipping the Nutella then I would suggest adding the peanuts into the dough with the flour mixture. They won't stick to the top of the cookie very easily without Nutella.
- Let the cookies cool completely before adding Nutella and before eating.
Goose
I see that the recipe says the serving size is 15, is that correct?? Also, after refrigeration there is no specification on what size the cookie balls should be before placing on the tray 2 inches apart. I’m assuming one would just divide the batter up into 15 balls since it’s only 15 serving sizes. Lol Unless if course that is why you specify a scoop size, and that is what it’s placed in a single layer on the cookie sheet?
Krista Stechman
Hi! The cookie recipe makes 15 servings, the serving size is 1 cookie. As for the size of the dough balls, use a 2.75 ounce scoop and you'll get 15 dough balls. If you don't have a scoop that size, I know it's pretty specific, you can just weigh the cookie dough on a digital food scale to get 2.75 oz balls. The cookies are then placed in a single layer on a cookie sheet for chilling. You don't want to stack them and also, placing them close together on one pan saves room while chilling. After chilling, they can then be placed on cookie sheets, 2 inches apart, for baking. I hope this helps clear things up a bit! 🙂
Robert Paris
I didn't use the topping.
what I did was using a small cookie scoop I put them into silicone muffin cups and baked them immediately.
they are very delicate and delicious.
Krista Stechman
Glad you liked them!
Lisa plunkett
What is the serving size? Is it 333 calories per cookie?
Krista Stechman
Yes, that is per cookie.
Nancy
Very good 👍 will make again