Edible Peanut Butter Cookie Dough
- Level: Easy
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 29
- Total: 2 hr
- Active: 20 min
Ingredients
6 tablespoons unsalted butter, at room temperature
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, toasted
1/2 cup milk
1/2 cup chopped honey-roasted peanuts
Directions
- Beat the butter, peanut butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the peanuts. Refrigerate at least 1 hour or overnight.
Cook’s Note
You?ll need to toast the flour to make this dough safe for eating. Spread the flour on a parchment-lined baking sheet and bake at 350 degrees Funtil slightly darkened, 12 to 15 minutes. Gather the flour into a mound and insert a thermometer into the center; it should register at least 160 degrees F. If it doesn?t, spread out the flour and continue baking, rechecking the temperature every 3 to 5 minutes. Let cool completely, about 30 minutes.