PB2 is powdered peanut butter that has been defatted. It is the invention of the smart folks at Bell Plantation in Tifton, GA. You can use PB2 dry, as I have done here, or mix it with water, jam, honey, and anything else you can think of.
The resulting cookies were as rich and decadent as any cookies made with full fat peanut butter. They were chewy on the inside and crisp on the outside, studded with the occasional decadent chunk of peanut butter cup.
Freezing the peanut butter cups beforehand helps slow their melting in the oven, with the resulting cookies just slightly chewy and oozing with peanut butter and chocolate.
If you've got leftover peanut butter cups and some PB2 on hand, give these cookies a try. You won't regret it.
PB2 Peanut Butter Cup Cookies
Yield: 32 cookies
1 c dark brown sugar
1 c sugar
1 Tbsp vanilla extract
2 tsp baking soda
1 1/2 tsp kosher salt
4 Tbsp cane syrup
1/2 c water
2 c PB2
1 1/2 c unbleached flour
8 0.75 oz Reese's peanut butter cups, cut into sixteenths and FROZEN, divided with approximately half the pieces for the dough and half for garnishing tops of cookies.
Oven @ 350 degrees.
- Line three cookie sheets with parchment.
- In mixer bowl, mix eggs, sugars, vanilla, baking soda, salt, syrup, water and PB2 until smooth.
- Gradually add flour to mixture, mixing til well combined.
- Gently stir in half of the peanut butter cups.
- Drop by 1 1/2 Tbsp onto cookie sheets.
- Press two pieces of Reeses pb cups onto the tops of each cookie.
- Bake for 12 minutes. Rotating pans half way through baking time.
- Cool in pan for 2 - 3 mins, then transfer to a rack to cool completely.