PB2 Chocolate Chip Cookies

I love scooping a little PB2 in my daily shakes every now and then, but I never thought about baking with it! I was inspired by how similar the taste of powdered peanut butter is to real peanut butter. These cookies are super easy to whip up for an event or just for yourself! We needed something to keep our minds off of the news and everything going on out in the world right now, so we decided to bake. Now because of these ingredients, the cookies aren’t as sweet as a Panera cookie, but they do still taste delicious and are a great treat!


  • 2 cups Bob’s Red Mill Flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup grass-fed butter, softened
  • 1/2 cup brown sugar, packed
  • 3/4 cup cane sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 4 tbsp PB2
  • 1 1/2 cup semi sweet chocolate chips


  1. Preheat the oven to 350 degrees, and line your baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda and salt.
  3. In a large bowl, use an electric mixer to beat together the butter, sugars, and vanilla extract. Beat in the eggs one at a time.
  4. Slowly mix the flour into the large bowl. I like to do about a 1/2 cup of the dry mixture at a time. Then fold in your chocolate chips once everything is mixed! The mixture should be a little tough to fold the chocolate chips into. This is what makes it easy to make your cookie dough balls.
  5. Use a small cookie scoop, about 1-1 1/2 tbsp per scoop of dough and roll them into balls. Place them about 2 inches apart onto the cookie sheet.
  6. Bake for 7-9 minutes. I know that doesn’t seem long but this is how I got them to be the perfect consistency all the way through! Remove from the oven and allow to sit on the sheet for about five more minutes. Then move them to a cooling rack.


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