Peanut Butter Cookie Dough Recipe

Level: Easy
Yield: about 1 1/2 cups
Nutritional Analysis Per Serving (1 of 10 servings): Calories 237 | Total Fat 14 g | Saturated Fat 5 g | Carbohydrates 26 g | Dietary Fiber 1 g | Sugar 14 g | Protein 5 g | Cholesterol 12 mg | Sodium 73 mg
Total: 10 min
Active: 10 min

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
2/3 cup chunky peanut butter
1/3 cup granulated sugar
1/4 cup packed light brown sugar
4 tablespoons unsalted butter, at room temperature
1 tablespoon plain yogurt
1/2 teaspoon non-alcohol vanilla extract

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Ready for no-bake cookie bliss? Heat the flour in a small microwave-safe bowl for 1 minute. Stir thoroughly, then microwave another minute or until it reaches 180 degrees F. Sift into a medium bowl and whisk in the baking powder and salt (see Cook's Note). This step makes it safe and ready to devour raw!
Fire up your electric mixer and beat the peanut butter, granulated sugar, brown sugar, butter, yogurt, and vanilla on medium-high until irresistibly smooth, about 2 minutes. Add the flour mixture and mix on low until fully blended use your hands if needed for that perfect dough!
Chill in an airtight container in the fridge for up to 5 days. Grab a spoonful anytime the craving hits!

Pro tip: Heating flour to 180 degrees F reduces foodborne illness risk from raw flour. No eggs here, so it's eat-now safe! For warm cookies, roll tablespoon-sized balls, flatten to 1/2-inch discs on parchment, and bake at 350 degrees F for 10-12 minutes until golden-bottomed. Pure peanut butter heaven awaits get mixing!