Monster Cookie Dough Recipe | Molly Yeh
Level: Simple
Makes: 1 pint
Nutrition Facts Per Serving Serving Size: 1 of 14 servings
- Calories: 295
- Fat: 15 g
- Saturated Fat: 7 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Sugar: 23 g
- Protein: 5 g
- Cholesterol: 21 mg
- Sodium: 46 mg
Total Time: 25 minutes Hands-on: 25 minutes
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup creamy unsweetened peanut butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup quick oats
- 3/4 cup candy-coated chocolate pieces (such as M&M's)
Instructions
Put the flour in a microwave-safe bowl and heat on high until it reaches 180F, about 1 to 1 minutes; whisk thoroughly to remove lumps and let it cool.
In a stand mixer fitted with the paddle attachment, beat the peanut butter, brown sugar, white sugar, butter, heavy cream, vanilla, and salt on medium-high. Scrape the bowl with a rubber spatula a few times and mix for about 34 minutes until light and fluffy.
Add the cooled flour and the quick oats, mixing only until combined. Gently fold in the candy-coated chocolates.
Scoop the dough into portions or roll into balls and store in an airtight container in the refrigerator for up to one week.
Tip: Use your favorite mix-ins or swap the candy for chocolate chips or chopped nuts to customize the dough.
