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PB2 is an amazing peanut butter product Chad introduced me to and it has revolutionized my baking with peanut butter! It has 85% less fat and oil than regular peanut butter and is just as good, if not better, than traditional peanut butter. I wanted to create a peanut butter chocolate chip cookie that wasn’t just gooey and delicious but a little better for you than traditional cookies. A special snack that wouldn’t make moms feel bad about eating. It took me several months to get this recipe right, but after spending lots of time with peanut butter bars instead of perfectly formed cookies, I finally got it right. It is very important to keep the ratio of liquid to solids correct as I found out the hard way your cookies can very quickly go from ooey gooey to gooey mess. Done properly these cookies are light, fluffy and delicious.
1 Cup Flour
2 Tablespoons PB2 Powdered Peanut Butter
1 Teaspoon Salt
½ Teaspoon Baking Soda
¼ Cup Butter
¼ Cup Coconut Oil
½ Cup Brown Sugar
¼ Cup Turbinado Sugar
1 Teaspoon Vanilla Extract
1 Large Egg
1 Cup Dark Chocolate Chips (I LOVE Guittard)
PB2 makes a chocolate version of their powder that will take these cookies to a whole new level of chocolaty goodness and since you are reducing your fat and oil so much it really sets these apart from the traditional cookie.
1. Preheat the oven to 375 degrees.
2. In a medium bowl whisk together the flour, PB2, salt and baking soda.
3. In a large bowl whisk the sugars, butter and coconut oil together. Add the vanilla and egg, continue to mix until light and fluffy.
4. Pour the flour mix into the large bowl and stir together until smooth.
5. Form balls with an ice-cream scoop out of the dough and space evenly on a cookie sheet.
6. Place in the oven and bake for 10 minutes or until edges are golden brown.