Kitchen Mishaps + Chunky Peanut Butter Cookies

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
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


7 Responses

  1. I baked a batch last night (the only change I made was that I doubled the recipe), and I got rave reviews from both my family and my fiance! I love these, and they are so easy to make :) Thank you so much for sharing this awesome recipe!

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