Description
Peanut butter edible cookie dough is an egg free cookie dough recipe that’s easy to make. It’s bursting with creamy peanut butter and studded with chocolate chips.
Ingredients
Scale
- 1.5 tablespoons unsalted butter, room temperature
- 3.5 tablespoons natural Creamy peanut butter
- 1/2 cup + 2 tablespoons blanched almond flour
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 1/3 cup dark chocolate chips (any kind of chocolate chips you like would work, even peanut butter)
Instructions
- Prepare: Allow your butter to sit at room temp for at least 4 hours so that it’s nice and soft,
- Mix: To a large mixing bowl add the room temp butter, peanut butter, almond flour, salt, maple syrup, and vanilla – use a hand mixer (or a stand mixer) to whip everything together until it’s nice and smooth and a thick dough forms. Note: you could just use a spatula to mix everything together if your butter is super soft, this can depend on the temperature of your kitchen).
- Add chocolate chips: Use a spatula to stir in the chocolate chips!!!
- Eat/store: You can either eat this cookie dough right away. Dig in with a spoon – delicious! Or you can store it in an air tight container in the fridge for up to 1 week. If serving it from the fridge you may want to let it sit at room temp for 5 minutes to allow the butter to soften slightly.
Notes
Freeze: I haven’t tried freezing the cookie dough yet, but I imagine it would freeze just fine. Let me know if you give it a try.
