Soft and protein-rich PB2 peanut butter cookies made with powdered peanut butter for fewer calories and full flavor—perfect for guilt-free snacking.

2 cups all-purpose flour

½ tsp baking soda

1 tsp kosher salt

1 cup unsalted butter (room temperature)

1¼ cups brown sugar

1 egg (room temperature)

2 tsp vanilla extract

1 cup PB2 peanut butter powder, reconstituted with water

Optional toppings: Nutella, chopped peanuts, flaky sea salt

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Whisk together flour, baking soda, and salt in a medium bowl.

In a separate bowl, cream butter and brown sugar with an electric mixer for about 60 seconds.

Mix in the egg and vanilla until incorporated.

Reconstitute PB2 by whisking the powder and water in a small bowl until smooth; blend into the wet mixture.

Fold in the dry ingredients gently until just combined—avoid overmixing.

Use a 2.75‑oz cookie scoop to portion dough onto a parchment-lined tray; chill the dough for 4 hours.

Preheat the oven to 375 °F. On parchment-lined sheets spaced 2–3 inches apart, bake for 16–18 minutes.

Let cookies cool for 3–4 minutes on the tray, then transfer to a cooling rack.

Once completely cooled, top with Nutella, then sprinkle with chopped peanuts and flaky sea salt.