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Double Chocolate Chip Cookies made with PB

Double Chocolate Chip Cookies made with PB2

Inspired by eat drink love.
Course Dessert
Cuisine Cookies
Keyword chocolate chips
Author TheSpicedLife


  • 1 cup butter softened
  • 1/4 cup reduced fat sour cream
  • 1 T honey
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 T vanilla extract
  • 2 eggs
  • 1 cup PB2 powdered peanut butter with chocolate
  • 2 1/2 cups (315 g) AP flour
  • 2/3 cup unsweetened natural cocoa powder, I subbed 1 T with double Dutch cocoa for color but is not necessary
  • 1 t baking soda
  • 1 t salt
  • 2 cups semi-sweet chocolate chips (to increase the peanut flavor, substitute in some peanut butter chips and/or add some chopped salted and roasted peanuts)
  • vanilla salt for sprinkling on the cookie dough


  1. Whisk together the PB2 powdered peanut butter with chocolate, flour, natural cocoa powder, baking soda and salt. Set aside.
  2. Beat the butter until creamy. Add the sour cream and honey and beat it in.
  3. Add the sugars and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
  4. Beat in the eggs, one at a time. Beat in the vanilla. Scrape the bottom and sides of the bowl.
  5. Gently stir in the flour mixture until it is mostly incorporated. Add the chocolate chips (or mix of chips and chopped peanuts or peanut butter chips) and mix until completely incorporated and no streaks of flour remain.
  6. Cover the dough with plastic wrap and place in the refrigerator to chill for at least 1 hour, preferably overnight.
  7. When you are ready to bake, preheat the oven to 350 F. I liked these cookies best in scant 1/4-cup scoops, 6 to a cookie sheet. Flatten each cookie dough mound and sprinkle with vanilla salt.
  8. Bake for 11-12 minutes, until both set and cracked. Let cool for 5 minutes on the cookie sheet before transferring to a cooling rack.