Powdered Peanut Butter Cookies
Peanut butter cookies made with extra chunky peanut butter and powdered peanut butter.
Servings 24 Cookies
Cost 5
Ingredients
- 1 stick unsalted butter, room temperature (114 grams)
- ¾ cup brown sugar, packed (light) (150 grams)
- ¼ cup sugar (50 grams)
- ¾ teaspoon vanilla extract
- ¾ cup peanut butter (190 grams)
- 2 tablespoons peanut butter powder (13 grams)
- 2 tablespoons lightly beaten egg (27 grams)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ⅓ cup all-purpose, bread or gluten free flour** (165 grams)
- 1 cup peanut butter chips
- ½ cup chopped peanuts (optional)
Instructions
- Preheat oven to 350°.
- In a mixing bowl, combine the softened butter, both sugars and vanilla. Beat until creamy and smooth, then beat in the peanut butter, and the peanut butter powder, scraping the side of the bowl often.
- Add the egg and beat until evenly blended, then beat in the salt, baking powder and baking soda, scraping side of the bowl and making sure everything is evenly blended.
- Stir in the flour until fully mixed, then stir in the peanut butter chips.
- Using a medium size cookie scoop, scoop out about 24 mounds and arrange 2 ½ inches apart on parchment lined baking sheets. Alternatively, scoop the mounds onto a plate lined with plastic wrap. Cover and chill until ready to bake (or freeze).
- These cookies don't spread much, so you may want to flatten them just slightly for thinner cookies.
- Bake for about 12 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool. Note: I've been baking them in a convection oven, so you may need a couple of minutes more depending on the oven.
Notes
If using gluten-free flour, be sure to weigh out 165 grams rather than measure by volume.
