PEANUT BUTTER COOKIE DOUGH

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Peanut Butter Cookie Dough image

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).

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 9

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

Steps:

  • 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.

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