Edible Peanut Butter Cookie Dough
Edible Peanut Butter Cookie Dough: an easy recipe made with a rich brown butter base, peanut butter, cinnamon, vanilla and your favorite chocolate. Perfect for leftover Halloween candy!
Servings: 6 servings
Calories: 302kcal
Ingredients
- 5 tablespoons unsalted butter room temperature OR browned and cooled to room temperature
- 1/2 cup brown sugar light or dark
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 teaspoon cinnamon optional
- 1/2 teaspoon salt
- 3 tablespoons whole milk or heavy cream or heavy cream, add more if needed
- 1/2 cup of your favorite chocolate and or peanut butter candy
Instructions
- Heat treat the flour. Microwave the flour in a microwave safe bowl for three or four 30-second intervals, stirring in between or until flour reaches 165°F on an instant read kitchen thermometer. Alternatively, spread flour on a baking sheet and bake at 350°F for 6 minutes. Give flour a stir then set it aside for a couple of minutes to cool down.
- This recipe can be enjoyed using room temperature butter or brown butter that has been cooled to room temperature. If you want to use room temperature butter, skip the brown butter step.
- To brown the butter, melt the butter in a wide, shallow saucepan over medium heat. (Use a light colored pan if possible as this will help you better notice the butter change color). Start whisking it occasionally after the butter has melted and when the butter starts bubbling. The bubbles will turn to foam after 4-9 minutes. Once the butter starts foaming, you'll want to whisk constantly so that you can better see what is going on underneath the foam. When brown bits begin forming on the bottom, remove from heat and pour it into a mixing bowl. Allow it to cool til it's room temperature.
- In a large bowl or in the bowl of an electric mixer, cream the sugar, peanut butter and butter on medium until creamy and combined. (Beat for two minutes if using room temperature butter or just until combined if using brown butter).
- Add the vanilla followed by the milk or heavy cream. Turn the mixer on low and add gradually add the flour, cinnamon and salt until combined. Stir in the chocolate. Enjoy with spoons or scooped or rolled into cookie dough truffles or balls. Store in an air tight container in the fridge.
Notes
Butter: Use slightly cooled brown butter or room temperature butter.
Brown butter: If browning the butter, use a light colored pan if possible. This will help you see the butter change color.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 249mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 402IU | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 1mg