PB2 Chocolate Chip Cookies.

OHHHHH MMMMMM GEEEEEE!  These turned out so good, I’m still in cRaZy love!  My kids are addicted.  They are over-the-top!

Adapted from Guittard Super Cookie Chip Cookie Recipe.

Ingredients:

1 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter, softened
6 tablespoons granulated sugar
6 tablespoons of light brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons of PB2 chocolate peanut butter
10 ounces of Guittard Super Cookie Chips

Directions:

Preheat oven to 375 degrees.

In a separate bowl, combine flour, soda and salt.  Set aside.

In your stand mixer, paddle attached, cream butter and sugars.  Then beat in the egg and vanilla until creamy.  Add the flour mixture, blend.  Then add the PB2.  Blend well.  By hand, stir in the chocolate chips.  Drop rounded cookie dough onto your baking sheet.  Bake for 10 minutes or until lightly golden.  Let cool and then store in a container with a lid.

— Knead to Cook

Comments

  1. wow weeeee so happy you discovered that bestest PB2 Chocolate Chip Cookies., going to bake them at the weekend and will let you know what we all think…I think it is a keeper, thank you xoxo

  2. Why haven’t I heard of PB2 yet? Gotta go find this the next time I go shopping…

  3. I have always wanted to try PB2 and this looks like the perfect application! Do you buy it online or have you found it at a grocery store?

  4. these were really tasty! i used regular pb2 since it’s what i had on hand but i’d love to try them with the chocolate.

  5. just curious, when you say 2 Table spoons of PB2 do you mean 2 dry? or 2 once it is made into Peanut Butter form?

    thanks! I just got my first jar and cannot WAIT to try this!

  6. How many cookies does this make?

  7. I made these today. They are tasty, light and bake well. Not much PB taste though. I calculated the calories as i wanted to see if they are any better than a regular PB cookie. although I haven’t checked a regular PB cookie (1″ ball size), this recipe made 26 cookies and calculated out to be 76 calories/cookie.

    • Regular pb will add a huge punch of flavor but along with that the oils and fats. These were a nice light substitute without the guilt. :) I’ve recently lost 25 lbs and want it away, as you can imagine. You can always add a bit more to taste and see if it works better for you. oxoxo

  8. Just pulled some out of the oven, delicious! I substituted half the butter for coconut oil, and all sugar for Coconut Palm sugar. Cookies were a little darker than normal because of palm sugar, but very tasty!

  9. As anyone tried these with sugar substitutes? Or with almond flour? They are good the way they are but just wondering about subbing ingredients.

  10. Making these now! The batter is amazing :)

  11. Judy Bass says:

    I can’t wait to try this… but I wish you all would remember that a LOT of us do not own a Kitchen-Aide appliance or any with all the bread/dough making attachments to work with the recipe.

  12. how many cookies does this recipe make (on average)? I’m making them for a party and need to double/triple the recipe as necessary based on the average number of cookies. Thanks!

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