Edible cookie dough with peanut butter and M&M's
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 500 gr.
Complexity: easily
Quantity: 500 gr.
If you loved sneaking in your mom's or grandma's cookie dough as a kid, now you can do it completely legally! This edible cookie dough is served as a dessert and will appeal to both adults and children. It contains no eggs, baking powder, or baking soda, and the flour is heat-treated before being added to the other ingredients. Mix the dough with peanut butter, add M&Ms and oatmeal, and serve by scooping it into ice cream scoops and spooning them into bowls. This edible dough also keeps well in the refrigerator in an airtight container.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups premium flour
- 0.5 cup creamy peanut butter
- 0.5 cup brown sugar
- 0.5 cup granulated sugar
- 110 g unsalted butter, room temperature
- 2 tbsp. heavy cream
- 1 tbsp vanilla extract
- 1/4 teaspoon coarse salt
- 1 cup quick-cooking oatmeal
- 3/4 cup coated chocolate candies, such as M&M's
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Cooking the dish according to the recipe:
- Place the flour in a microwave-safe bowl and microwave on high power to 180°F (82°C) for 1-1.5 minutes. Whisk the flour to break up as many lumps as possible.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, brown and refined sugars, butter, heavy cream, vanilla extract, and salt and beat on medium-high speed, scraping down the sides of the bowl occasionally, until smooth and fluffy, 3 to 4 minutes.
- Add the flour and oats and stir to distribute evenly. Add the M&M's and stir to distribute evenly. Form the dough into balls and store in an airtight container in the refrigerator for up to a week.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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