These Two Point Chocolate Reese’s Peanut Butter Cookies are soft, yet chewy, chocolatey, and have Reese’s peanut butter chips all throughout!  If you are a chocolate lover and peanut butter lover, then these are for you!!

Makes 22 cookies

Do you enjoy delicious low point cookies? Be sure to check out more cookie recipes:

Two Point Soft Ginger Cookies

Two Point Lemon Drop Cookies

Two Point Chocolate Crinkle Cookies

What ingredients do I need to make these Two Point Chocolate Reese’s Peanut Butter Cookies?

• Kodiak Cakes Dark Chocolate Pancake mix
• Zero point brown sugar substitute  Sukrin Gold or Lakanto Monkfruit Golden Sweetener 
• Zero Point white sugar substitute- I use Lakanto Monkfruit Classic Sweetener
• Reduced fat peanut butter: I use Better N’ Peanut Butter or American Dream Nut Butter
• Egg or 2 egg whites 
• 1 tsp peanut butter extract or 2 Tbsp powdered peanut butter, or vanilla extract
• Reese’s peanut butter chips 

 

What low point peanut or nut butter do you recommend?

Well, my two favorite whipped peanut butters Jif Whips and Peter Pan 1/3 less fat whipped have both been discontinued-but I have since found a few other brands that I LOVE!

This Better’n Peanut Butter Peanut Butter is only 100 calories, 3 Points for 2 Tablespoons, 4 grams of protein, and is Gluten Free, Dairy Free, Palm Oil Free, and Kosher.

You can find it online on Amazon HERE.

YWhat can I substitute the Kodiak Cakes Dark Chocolate Pancake Mix with?

You can find the Dark Chocolate Pancake mix on Amazon HERE.

If you wanted you can substitute the Kodiak Cakes Dark Chocolate Pancake mix for all purpose flour or Kodiak Cake Flapkack Mix, 1 tsp of baking powder, and 2 Tbsp unsweetened cocoa powder. 

What are sweetener do I use for these cookies? 

The sugar substitute that I love and use is Lakanto Monkfuit Sweetener.

Egg vs. Egg Whites: You can use either 2 egg whites or one large whole egg. They taste the exact same regardless of the one you use.

Can I freeze these cookies?

Yes, they freeze great, so you can make them ahead of time. After cooling place the cookies in an airtight container and freeze for up to 2 months.

How do I make these Two Point Chocolate Reese’s Peanut Butter Cookies?

Preheat your oven to 350 degrees.  Line two cookie sheets with parchment paper.

In a large mixing bowl combineKodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix,  and brown sugar substitute. Set aside.

In a small mixing bowl, cream together the white granulated sugar substitute and peanut butter. Mix until thoroughly combined.

Whisk in the egg or egg whites, water and extract or powdered peanut butter until smooth.

Gradually pour wet ingredients into dry ingredients and stir until fully combined.

Fold 1/2 of the Reese’s peanut butter chips into batter. Mix until well combined. 

Drop the cookie dough by 1 rounded tablespoon onto prepared cookie sheets, about 2 inches apart.

Distribute evenly the remaining Reese’s peanut butter chips and press into the top of each cookie. 

Cook for 8-10 minutes or until edges are lightly golden.

Let them cool for 5 minutes before transferring them to a wire rack.

Enjoy!

Ingredients:

• 1 1/2 cup Kodiak Cakes Power Cakes, Dark Chocolate Flapjack and Waffle Mix
• 1/4 cup zero point brown sugar substitute  Sukrin Gold or Lakanto Monkfruit Golden Sweetener 
• 1/2 cup zero point white sugar substitute – I use Lakanto Monkfruit Classic Sweetener
• 1/4 cup Better’n Peanut Butter Peanut Butter
• 1 large egg or 2 egg whites 
• 1/2 tsp peanut butter extract, 2 Tbsp powdered peanut butter, or 1/2 tsp vanilla extract
• 1/2 cup water
• 3 oz. or about 1/2 cup Reese’s peanut butter chips

Directions:

1. Preheat your oven to 350 degrees. 
2. Line two cookie sheets with parchment paper.
3. In a large mixing bowl combineKodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix,  and brown sugar substitute. Set aside.
4. In a small mixing bowl, cream together the white granulated sugar substitute and reduced fat peanut butter. Mix until thoroughly combined.
5. Whisk in the egg or egg whites, water and extract or powdered peanut butter until smooth.
6. Gradually pour wet ingredients into dry ingredients and stir until fully combined.
7. Fold 1/2 of the Reese’s peanut butter chips into cookie batter. Mix until well combined. 
8. Drop the cookie dough by 1 rounded tablespoon or using a small cookie scoop onto prepared cookie sheets, about 2 inches apart.
9. Distribute evenly the remaining peanut butter chips and press into the top of each cookie. 
10. Cook for 8-10 minutes or until edges are lightly golden.
11. Let them cool for 5 minutes before transferring them to a wire rack.

Notes:

You can substitute the Kodiak Cakes Dark Chocolate Pancake mix for:

• 1 1/2 cup All-purpose flour or Kodiak Cakes Flapjack mix 
• 1 tsp of baking powder
• 2 Tbsp unsweetened cocoa powder. 

These cookies freeze great, so you can make them ahead of time. After cooling place the cookies in an airtight container and freeze for up to 2 months.

Makes 22 cookies

2 Points® per cookie

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.