A few months ago I posted this recipe for an individual peanut butter chocolate chip cookie cake. The other day I was in the mood for just that, but was disappointed to find that I was out of real peanut butter (I know…who am I?!). I ended up using PB2 Powdered Peanut Butter instead, which I was given a sample of a few weeks ago.
The result? An equally delicious cookie cake, which just happens to be a lightened-up version.
- 6 tablespoons boxed chocolate chip cookie mix OR yellow cake mix
- 2 tablespoons PB2
- 1/4 cup milk
- 1-2 tablespoons chocolate chips (optional)
directions: Preheat oven to 350 degrees. First combine PB2 and milk in a bowl, then add the cookie (or cake) mix. Mix well. Transfer dough/batter into a greased 6-inch diameter ramekin. Bake for 18-20 minutes.
You’ll notice that I used cookie mix instead of cake mix this time, which turned out really great. I also loved using the PB2 instead of regular peanut butter for a change. It was a lot easier and “cleaner” to bake with, but it still gave that great peanut butter flavor.
My other favorite ways to eat PB2 is mixed into Greek yogurt or oatmeal. But, let’s be real…
…cookie cake >