Easy PB2 Peanut Butter Cookies
Soft and protein packed peanut butter cookies with fewer calories than traditional peanut butter cookies. These cookies are super easy to make and topped with Nutella for the best flavor!
Equipment
- 1 set of mixing bowls https://amzn.to/3xwjvpT
- 1 electric hand mixer https://amzn.to/39lYrud
- 1 Cookie Scoop https://amzn.to/3ML7QsR
- 2 sheet pans https://amzn.to/3Qxa5TI
- 1 stand mixer optional, https://amzn.to/3OjfmMJ
- 1 cooling rack https://amzn.to/3O59SVS
- 1 parchment paper https://amzn.to/39lK6xB
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.
Nutrition
Calories: 331kcalCarbohydrates: 40gProtein: 6gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 38mgSodium: 295mgPotassium: 105mgFiber: 2gSugar: 24gVitamin A: 413IUCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!