PB Fit Peanut Butter Cookies are delicious peanut butter cookies made with peanut butter powder as a substitute for a light, airy, and sweet-salty cookie.Jump to Recipe
This Easy PB Fit cookie recipe is for a classic peanut butter cookie recipe that’s made from simple ingredients like flour, sugar, butter, and peanut butter. The whole point of a peanut butter cookie is of course to emphasize and showcase the main ingredient of peanut butter.
It’s made for (and by) the peanut butter lover who has a sweet tooth needing to be satisfied too.
PB POWDER PEANUT BUTTER COOKIES
There is one difference with this recipe though that you might have already guessed. It uses powdered peanut butter, rather than regular peanut butter.
This slight change keeps the peanut butter flavor, but cuts out 4 grams of fat per cookie, since peanut butter is a fat. And by doing that, 35 calories are cut out of each cookie as well.
Aside from making the cookies lighter in terms of calories and fat content, it also makes an unbelievably soft cookie that’s so light it’s like a cloud.
I won’t call these healthy cookies because regular peanut butter cookies are just as healthy, since peanut butter is composed of healthy fats. However, it’s nice to have options that might fit into a smaller meal plan more easily
These little cookies are perfect to make for any occasion as they are easy cookies that take little time to mix together and bake.
WHAT IS PEANUT BUTTER POWDER
Simply put, peanut butter powder is just a dehydrated fine powder of peanuts before the oil gets mixed in. To make it into an actual butter, you just mix either water or oil into the powder to turn it into peanut buttery goodness.
Powdered Peanut Butter – You’ll need a good ¾ cup peanut butter powder to really bring out the PB flavor
Flour – I’ve used all-purpose flour here which helps make a deliciously soft and delicate cookie. If you sub almond flour to make it gluten free, or add ground oats for more texture – texture will change
Unsalted butter – will help to make the batter nice and moist. Interestingly, since peanut butter is classified as a fat, we don’t need much butter or even oil in this recipe, because the peanut butter adds some of its own moisture too.
Egg – you only need 1 egg to hold it all together and help
Sugar – Sweetens the dough. I find this even more important when using powdered peanut butter vs. regular peanut butter since the powdered kind doesn’t have any sugar added to it at all. Regular peanut butter usually already has some sweetness to it.
Vanilla extract – will give the batter more flavor
HOW TO MAKE
Here’s a quick breakdown of how to make this recipe. (See full recipe directions below):
- In a small bowl, add powdered peanut butter and mix with ½ cup of water until peanut butter is creamy.
- Then, in a large bowl, whisk together the flour, baking soda, and pinch of salt.
- In the bowl of your stand mixer or another large mixing bowl, cream butter until it’s whipped. Add in the sugar and beat until it’s fluffy about 2-3 minutes. Add in the vanilla extract and egg into the butter mixture and combine well. (If you don’t have a stand mixer, use a handheld mixer).
- Add the dry ingredients in equal parts and combine with the wet batter. Stop mixing once it’s all incorporated so you don’t overmix.
- With the speed off, fold in the peanut butter. Then freeze the cookie dough for at least 10 minutes so it’s not as sticky.
- Once the dough is firmer, take a small tsp of dough and roll dough into a ball. You may need slightly wet or damp hands to form balls if the dough is sticky.
- Place the cookies on a prepared baking sheet with either parchment paper, a silicone mat, or cooking spray. Press down with a fork in a crisscross pattern on the top of each cookie. If the dough is still sticky, wet the fork with some water before pressing into the dough. Repeat until the whole tray is filled, making about 1 inch balls.
- Bake in a preheated oven at 350 for 9 minutes. Keep the rest of the dough in the freezer while baking in batches.
Some variations for you to make:
Peanut Butter Oatmeal Cookies – simply replace ½ cup of flour with ½ cup of ground oats. Note that the texture will be coarser.
Chocolate Chips – most people would agree that chocolate and peanut butter are a match made in heaven. Toss some into the batter right at the end for a chocolatey variation.
Can I substitute the sugar in this recipe?
Yes, some things that work as a sugar substitute are maple syrup, honey, and brown sugar. I have not tested the recipe with these substitutes.
How do I store peanut butter cookies?
You can store your peanut butter cookies right in a zip lock bag on your counter or in an airtight container.
How long do peanut butter cookies keep for?
They’ll keep for about 5 days before they start to dry out.
Can I freeze the dough and bake it later?
Yes, absolutely. Thaw the dough before baking and the rest will be the same.
Each cookie contains 83 calories, 4 grams of fat, 9 grams of carbs, 2 grams of protein
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
PB Fit Peanut Butter Cookies
- ¾ cup peanut butter powder
- ½ cup water
- 1 cup flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
In a small bowl, add powdered peanut butter and mix with water until peanut butter is creamy.
In a large bowl, whisk together the flour, baking soda, and salt.
In the bowl of your stand mixer or another large bowl, beat the butter until it’s whipped. Add in the sugar and beat until it’s fluffy, about 2-3 minutes. Add in the vanilla extract and egg and combine well.
Add in the flour mix in equal parts and combine with the wet batter. Stop mixing once it’s all incorporated so you don’t overmix.
With the speed off, fold in the peanut butter. Then freeze the dough for at least 10 minutes so it’s not as sticky.
Once the dough is firmer, take a small tsp of dough and roll into about a 1” ball. Place the cookies on a prepared baking sheet, and press them down with a fork in a criss cross pattern. If the dough is still sticky, wet the fork with some water before pressing into the dough.
Bake at 350 for 9 minutes. Keep the rest of the dough in the freezer while baking in batches.
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