I woke up ready to bake. I’ve had 2 jars of PB2 (powdered peanut butter) sitting in my pantry for about two weeks now and I’d been wanting to try my hand at some low calorie peanut butter cookies. I knew PB2 would be an awesome substitute for full-fat peanut butter in a lot of different recipes, but I wasn’t sure how well it would fare in baking. Let’s call this my noble attempt.
First off, the number 1 rule of baking is probably this: make sure you have all necessary ingredients in the house before you start mixing your dough. Oops! I had to run out for eggs with a half-measured bowl of peanut butter & sugar sitting on the counter. Not off to a great start.
Secondly, I’ve learned that you can’t judge a cookie by its cover. Once I had retrieved my valuable eggs and completed the cookie dough, I was feeling triumphant! I watched them puff to perfection in the oven and they looked delicious as I set them out to cool. It wasn’t until I took a sniff and a first bite that I realized these cookies smelled and tasted like wet dog. Wet dog. I’m not even exaggerating. I gave one to hubby and he was shocked at how accurately these cookies smelled like a dog. If there’s a contest I can enter with a dog-scented cookie, please let me know. I would win.
NOTE: the pretty cookies pictured in this post are not the wet dog cookies, they’re the result of my joyous 2nd attempt of the day - recipe at the bottom!
Deflated, I ran through the recipe again and couldn’t figure out where all the peanut butter scent and flavor had gone! To redeem myself, I washed all the dishes, found a new peanut butter cookie recipe, and got back to work.
My second round of baking for the day truly was a success. Using natural peanut butter resulted in a sweet, savory, buttery cookie with all the peanut flavor I was looking for. I even used chunky peanut butter to guarantee that my peanut craving was satisfied. This also added great texture to the cookies.
My quest for a low calorie peanut butter cookie wasn’t entirely thwarted - this recipe has no flour, which reduces calorie count quite a bit. These weigh in at about 104 calories per cookie. Not bad!
A quick tip to keep in mind: if you’re like me and you love baking but don’t love having tempting sweets scattered around the house, become the official break-room caterer for your (or your hubby’s) office! I boxed up the bulk of these cookies and shipped them off to work with hubby and his co-workers loved it!
Have you succeeded using PB2 in a cookie recipe? What baking blunders have you committed? Please share, or I’ll have to assume I’m the only one!
Chunky Peanut Butter Cookies
Adapted from Best Peanut Butter Cookies Ever on AllRecipes.com
Makes about 40 cookies
A 16 oz. jar of natural chunky/crunchy peanut butter - dump about half of the oil from the surface of the butter
1 cup + 1/4 cup white sugar (separated - put the 1/4 cup sugar in a small bowl)
1/2 cup brown sugar
2 large eggs
2 tsp baking soda
pinch of salt
1 tsp vanilla extract
Pre-heat oven to 350
In a medium bowl, combine your peanut butter, 1 cup white sugar and brown sugar with a hand mixer. Beat well.
Beat eggs in 1 at a time.
Add baking soda, salt and vanilla extract and mix thoroughly.
Shape dough into thick medallions, about 1 inch round, roll them in white sugar, and place them 2 inches apart on a parchment lined cookie sheet.
Bake for 10 minutes