New Year doesn’t mean sacrificing all sweets. Everything in moderation, including dessert. I had some PB2 powder in the pantry as well as some leftover Chocolate Kisses so I decided to tweak the traditional Peanut Butter cookie recipe to add more protein. My family gobbled up these Protein Packed Peanut Butter Cookies With Peanut Powder (PB2 recipes) and didn’t even notice.
Simply make your recipe and replace up to 1/3 of your flour for the Peanut Butter Powder. I replaced less just to be sure they didn’t fall apart after baked.
Protein Packed Peanut Butter Cookies With Peanut Powder 2 Ways
For traditional peanut butter cookie, use a fork and press down lightly in a criss cross pattern.
These will spread out slightly after baking so place them a few inches apart.
For Peanut Butter Blossom or Peanut Butter cookies with Chocolate kiss,
Also using a small scoop, roll them out but keep them in a ball to bake.
When they are finished baking, immediately add a Chocolate Kiss and allow to cool.
I could not resist making half of the cookie batter into traditional peanut Butter cookies while making the other half with the left over Hershey kisses.
By using PB2 in our cookie recipe we did not notice any significant changes. If anything, it has more peanut butter flavor, not to mention more protein.
How do you like to adapt recipes to make them a little more healthy? Be sure to check out our Low Fat Chocolate Zucchini Bread recipe, the kids will have no idea you snuck veggies in their chocolate quick bread. Other PB2 Recipes include these High Protein Peanut Butter Banana Muffins.
No matter how you like your peanut butter cookies, warm with some almond milk is always tasty, add a little protein punch.
Peanut Butter Cookie with Peanut Powder Recipe
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/2 Cup Peanut Powder
- Granulated sugar
- Hershey Kisses (optional)
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Whisk together the flour and peanut powder, set aside.
Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined.
Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. For traditional cookies, use the tines of a fork and flatten balls by making crisscross marks on top.
For Blossom cookies, bake in a ball and then immediately place a chocolate kiss on top and allow to cool.
Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
Serving Size:1 cookie
Amount Per Serving: Calories: 93 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 12mg Sodium: 74mg Carbohydrates: 9g Fiber: 0g Sugar: 6g Protein: 2g
Be sure to pin these when you are ready to make a more healthy sweet treat!