Peanut Butter Cookie Dough

Meet the eggless cookie dough, that will be best friends with your favorite jam or jelly; just a little bit will enhance your ice cream[, milkshake, toast-or work as the filling for a cookie sandwich (smush some of the dough in between two vanilla wafers).]

Total Time:
10 min
10 min

about 1 1/2 cups

  • 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
  • Whisk the flour, baking powder and salt together in a medium bowl and set aside.

  • Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.

  • Refrigerate in an airtight container for up to 5 days.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: This eggless dough can also be baked. Roll tablespoons of the dough into balls. Space out evenly on a parchment-lined baking sheet, press into 1/2-inch-thick discs and bake at 350 degrees F until the bottoms are golden brown, 10 to 12 minutes.

Consumption of raw or undercooked flour may increase the risk of foodborne illness.

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