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    Home » Recipes » Cookies

    Peanut Butter Powder Cookies

    By Wendy Sondov · Published: Sep 30, 2022 · Modified: May 29, 2023 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Peanut Butter Powder Cookies are crunchy treats that get their fabulous peanut butter flavor from nutrient dense peanut butter powder. Make delicious homemade cookies with just a handful of simple ingredients in thirty minutes!

    Peanut butter cookies with cross hatch design on top and some with chocolate drizzle.

    Why you'll love this recipe

    This peanut butter cookie recipe uses powdered peanut butter (such as PB2 peanut powder) rather than regular peanut butter.

    Powdered peanut butter is made with roasted peanuts that have been pressed to remove most of the oil, then ground into a fine powder. The powder is low in fat and high in protein.

    However, this is a peanut butter cookie recipe. Butter and sugar are added to this recipe. It is meant as a treat, dessert or snack. Using powdered peanut butter provides these cookies with extra peanut flavor.

    If you love crunchy peanut cookies, you will love these. A drizzle of dark chocolate makes these cookies even tastier!

    Ingredients

    Ingredients: flour, powdered peanut butter, butter, egg, sugar, vanilla, baking soda, melting chocolate.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Instructions: make dough, scoop and roll balls, make crisscross pattern, bake until light brown.
    1. In the bowl of a stand mixer, cream butter and white sugar until light and fluffy using the paddle attachment. Mix in the egg and vanilla. Add the dry ingredients and mix until combined.
    2. Use a medium (1.5 tablespoon) cookie scoop to portion the cookie batter into balls. Roll dough portions into balls using your hands. Place the dough balls 2 inches apart on the prepared baking sheet.
    3. Use the tines of a fork to impress a crisscross pattern on the tops of the cookies and slightly flatten each cookie.
    4. Bake cookies at 350 degrees F oven for 10-12 minutes, until light brown.
    Place cookies on wax paper lined tray, drizzle with melted chocolate.
    1. To decorate: Place cookies on a wax paper lined tray. Melt chocolate in a small ziplock plastic bag. Cut off a tiny piece from one bottom corner of the bag.
    2. Drizzle the melted chocolate over the cookies. Firm in the refrigerator before storing.

    Storage

    Store in an airtight container at room temperature for up to 5 days.

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    If vacuum sealing for shipping, freeze the cookies so that they are hard before attempting to vacuum seal. These are soft cookies and can crumble if vacuum sealed at room temperature.

    Tips and variations

    • Add chopped peanuts into the batter or gently press them into the top of the cookies before baking.
    • Add mini chocolate chips into the batter.
    • Sprinkle with large crytal sugar before baking, if not using the chocolate drizzle.
    Stack of cookies in a bowl.

    Frequently asked questions

    What do you do with powdered peanut butter?

    Peanut butter powder is a different way to add peanut flavor to any recipe, especially if you want to avoid the added fat in traditional peanut butter. Use it in sauces, dips, frostings, smoothies and baking treats like these PB2 cookies.

    Can you substitute powdered peanut butter for regular peanut butter?

    Though peanut butter powder can be reconstituted with water to spreadable consistency, the texture is not as smooth. Most of the fat is removed from powdered peanut butter which would effect results if substituted in baking recipes.

    What is the difference between peanut butter powder and peanut butter flour?

    The two items are almost the same. Peanut butter powder, such as PB2, is peanut flour with a little sugar and salt added.

    Where can I find powdered peanut butter?

    Powdered peanut butter can be easily found in the peanut butter and jelly section at your local grocery store or online.

    Cookie halves on saucer of coffee cup showing inside cookie texture.

    Related Recipes

    Peanut Butter and Jelly Cookies use creamy peanut butter and your choice of jelly to make these soft, and chewy treats.

    Flourless S'mores Peanut Butter Cookies are naturally gluten free cookies with chewy marshmallows and chocolate chips.

    Toffee Peanut Cookies get extra crunch from a chopped peanut and toffee coating.

    Honey Roasted Peanut Cookies are a thin and extra crispy treat.

    Marathon Cookies are great options when you are looking for a delicious cookie filled with ingredients that will give you an energy boost.

    Peanut Butter Chocolate Chip Bars are thick, chewy cookie bars that taste like peanut butter cups!

    Chinese Peanut Cookies are traditional Chinese New Year cookies with lots of roasted peanut flavor! These bite sized cookies will melt in your mouth.

    Peanut lovers will adore Mazapan, a quick and easy Mexican peanut candy.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Peanut Butter Powder Cookie Recipe

    These crunchy cookies have even more peanut flavor than traditional peanut butter cookies by using peanut butter powder in the dough.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 24
    Calories: 159kcal
    Author: Wendy Sondov
    Adapted From: pb2foods.com

    Ingredients

    Cookie dough

    • ¾ cup powdered peanut butter
    • 1 ½ cups all purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup unsalted butter room temperature
    • 1 cup sugar
    • 1 large egg
    • 1 teaspoon vanilla extract

    Decorating

    • ½ cup melting chocolate discs dark chocolate

    Instructions

    Cookie dough

    • Preheat the oven to 350° F and line a cookie sheet with parchment paper.
    • In a medium mixing bowl, use a whisk to combine powdered peanut butter, flour, baking soda, and salt. Set aside.
    • In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
    • Mix in the egg and vanilla.
    • Add the flour mixture and mix just until combined.
    • Use a medium (1.5 tablespoon) cookie scoop to portion dough balls or use a scale to weigh 1 ounce/29 gram portions. Roll dough portions into balls using your hands.
    • Place the dough balls 2 inches apart on the prepared baking sheet. Use the tines of a fork to impress a crisscross pattern on the tops of the cookies and slightly flatten each cookie.
    • Bake in the preheated oven for 10-12 minutes. The cookies will be light brown and the top may still appear moist.
    • Remove from the oven and cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

    Decorating

    • Microwave the chocolate discs in a small bowl for 1 minute on 50% power. Stir. If all of the discs aren't melted, return the bowl to the microwave for ten second intervals at 50% power until melted.
    • Pour the melted chocolate into a plastic ziplock sandwich bag or a disposable plastic piping bag. Cut off a tiny bit of a bottom corner.
    • Place the cookies on a wax paper lined tray and drizzle with melted chocolate.
    • Place the tray in the refrigerator until the chocolate is set (about 4-5 minutes).

    Storage

    • Store in an airtight container at room temperature for up to 5 days.

    Notes

    • Add chopped peanuts into the batter or gently press them into the top of the cookies before baking.
    • Add mini chocolate chips into the batter.
    • Sprinkle with large crytal sugar before baking, if not using the chocolate drizzle.
    Packing tips
    • Wrap pairs of cookies, bottoms together, in plastic wrap. 
    • Stack the wrapped bundles in a freezer weight ziplock bag or airtight storage container.
    • If vacuum sealing for shipping, freeze the cookies so that they are hard before attempting to vacuum seal. These are soft cookies and can crumble if vacuum sealed at room temperature.

    Nutrition

    Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 490mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    Comments

    1. Flavorwise

      January 20, 2023 at 9:57 pm

      5 stars
      These were easy and delicious! I like that the batter is thick enough to roll without refrigerating. The peanut butter flavor & chewy, crispy texture is on point! We have been on powdered peanut butter for some time because it keeps longer. Now we can use it for more than just shakes! lol Thanks for the recipe!

      Reply
    2. saltandserenity

      October 02, 2022 at 11:54 am

      I discovered peanut butter powder last year when a recipe called for it to make a PB Swiss Meringue Buttercream. It really packs a punch. So glad to have another use for it. these cookies look yummy. I was surprised to see it here because I thought you were allergic to peanuts!

      Reply
    5 from 1 vote

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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