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!
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
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- 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.
- 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.
- Use the tines of a fork to impress a crisscross pattern on the tops of the cookies and slightly flatten each cookie.
- Bake cookies at 350 degrees F oven for 10-12 minutes, until light brown.
- 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.
- 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.
Frequently asked questions
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.
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.
The two items are almost the same. Peanut butter powder, such as PB2, is peanut flour with a little sugar and salt added.
Powdered peanut butter can be easily found in the peanut butter and jelly section at your local grocery store or online.
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.
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Peanut Butter Powder Cookie Recipe
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.
- 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.
Flavorwise
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!
saltandserenity
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!