Edible Peanut Butter Cookie Dough Recipe
Ingredients
- ¾ cup all-purpose flour (90 grams)
- ¼ teaspoon ground cinnamon
- ¼ cup creamy peanut butter (68 grams)
- ¼ cup unsalted butter (57 grams, room temperature (½ stick))
- ¼ cup granulated sugar (50 grams)
- ¼ cup dark brown sugar (53 grams)
- ¼ teaspoon kosher salt (3 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1½ tablespoons milk (21 grams)
- ½ cup peanut butter baking chips (85 grams)
Instructions
- 1
Microwave
- 2
In a microwave-safe bowl, heat the flour in the microwave on high for 30 seconds. Stir and repeat at 15-second intervals until the internal temperature is 160°F (see note).
- 3
Add the cinnamon and whisk until incorporated. Set the flour aside to completely cool.
- 4
Cream
- 5
In a large mixing bowl, using a hand mixer, cream the peanut butter and butter together until incorporated, about 2 minutes.
2 min - 6
Beat
- 7
Add the sugar and brown sugar and beat for 3 minutes.
3 min - 8
Mix
- 9
Add the salt, vanilla, and milk. Mix until fully incorporated.
- 10
Incorporate
- 11
Add the cooled flour/cinnamon mixture and mix just until the flour is incorporated.
- 12
Stir
- 13
Add the peanut butter chips and stir just until incorporated.(Optional) Roll the dough into 1-inch balls for an easy on-the-go snack.
Nutrition
Per serving (based on 6 servings)
