Easy Peanut Butter Cookie Dough
- Level: Easy
- Yield: approximately 3 cups
- Nutritional Information Per Serving (1 of 12 servings): Calories 261, Total Fat 13 g, Saturated Fat 5 g, Carbohydrates 32 g, Dietary Fiber 1 g, Sugar 19 g, Protein 5 g, Cholesterol 16 mg, Sodium 29 mg
- Total Time: 2 hours
- Active Time: 20 minutes
Ingredients
- 6 tablespoons unsalted butter, softened to room temperature
- 1/3 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, toasted
- 1/2 cup milk
- 1/2 cup chopped honey-roasted peanuts
Note: Toasting the flour is essential to make this cookie dough safe for raw eatingdon't skip it!
Instructions
- Imagine the irresistible creamy bliss of fresh peanut butter cookie dough, ready to devour straight from the bowl. In a large bowl, beat the softened butter, peanut butter, granulated sugar, brown sugar, and vanilla on low speed until just combined. Crank up to medium-high and whip for 3 minutes until light and fluffypure perfection awaits.
- Drop to low speed, gradually mix in the toasted flour until incorporated (about 30 seconds). Add the milk, then beat on medium for another 30 seconds until creamy. Gently fold in the chopped honey-roasted peanuts for that delightful crunch. Chill in the fridge for at least 1 houror overnight for maximum flavor infusion.
How to Toast the Flour
Spread the flour evenly on a parchment-lined baking sheet. Bake in a preheated 350F oven until lightly golden, 12-15 minutes. Mound it up and check with a thermometerit must hit 160F for safety. If not, spread and bake more, checking every 3-5 minutes. Cool completely, about 30 minutes. Your reward: safe, scoopable dough that screams indulgence!
Photograph by Ryan Dausch
