- 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
Cook Mode (Keep screen awake) NEW: Switch to keep your screen awake while you create this irresistible treat!
- 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!
Copyright 2015 Television Recipe Iseasy, G.P. All rights reserved.
