Peanut butter fans can now indulge in the guilty pleasure of eating cookie dough right from the bowl with this creamy and decadent peanut butter cookie dough.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Keyword: Peanut Butter Cookie Dough Recipe
1½cupsall-purpose flour,spooned and leveled
¾cupcreamy peanut butter,your favorite brand (I used Jif)
½cupsalted sweet cream butter,softened
¾cuplight brown sugar,tightly packed
1½teaspoonspure vanilla extract
2cupsmini peanut butter cups,chopped
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Evenly spread the flour over the parchment paper. Allow the flour to “bake” for 5 minutes. This will kill any pathogens that may be present in the flour. Allow the flour to cool completely. You may need to sift the flour before adding it to the peanut butter mixture.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the peanut butter and softened butter for 1 to 1½ minutes until smooth.
Add the sugars, heavy cream, and vanilla extract. Continue beating for another 1½ to 2 minutes until the mixture is smooth.
Lower the mixer speed to medium. Add in the flour and mix just until well incorporated.
Add the chopped mini peanut butter cups and mix just until combined. Cover and chill for 30 minutes before serving.
You can also heat the flour in a microwave-safe bowl in the microwave in three 30-second intervals.
If you want to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.
Place peanut butter cups in the fridge for 10 minutes to make them much easier to cut in half.