Now you can savor peanut butter cookies with 85% less fat than the usual PB recipe. They use a new product we just discovered, PB2 (and its fabulous sister, Chocolate PB2). These are made from slow roasted American peanuts, which are then pressed and ground into a flour-like product that smells and tastes just like the peanut butter we all grew up eating. In fact, it stuck to the roof of my mouth just like a scoop of regular peanut butter does – because it’s so full of protein! I like these chewy ones with a tall, cold glass of milk…..ah, to be a guilt-free kid again!
PS: If the idea of Chocolate Peanut Butter cookies sounds good to you (and it does to me), replace the regular PB2 with PB2 Premium Chocolate. Oh yes, you can find it by following the link below. (I’m about to order some more of both!)
Chewy PB2 Cookies
- 1/3 cup granulated sugar
- 1/3 cup + 1 Tbsp. light brown sugar, packed
- 1 egg
- 1 tsp. pure vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. dark corn syrup
- 1/4 cup water
- 1 cup PB2 (powdered peanut butter)
- 1-1/3 cup whole wheat flour
Preheat oven to 350. Line 2 baking sheets with parchment paper. In a medium-sized bowl, cream together granulated and brown sugar, egg, vanilla, baking soda, salt, corn syrup, water and PB2. Beat until smooth. Add flour, a little at a time, until well mixed. Dough will be very sticky.
Drop tablespoon-sized balls onto prepped baking sheets. Press top of each cookie lightly with a fork in both directions to make cross hatch (#) design, flattening cookies to about 1/3 to 1/2 ” thick.
Bake cookies for 10 minutes, reversing pans midway through (top to bottom / bottom to top). Remove from oven; allow to sit for about 1 minute, then remove cookies to cooling rack. Yields about 30 cookies.