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).
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 1 1/2 cups |
Ingredients
- 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
Instructions
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking powder and salt (see Cook’s Note).
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 237 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 73 mg |
Reviews
Good stuff