These.
Are.
Addictive.
Very addictive.
So addictive you can’t eat just one.
So addictive you can’t eat just two.
So addictive they should come with a warning label.
Oh so very addictive.
Not for sharing.
Normally, I am very good about sharing my desserts with any friends who show up at my door. (And due to the fact that my friends know I make desserts for a living, inevitably someone will always show up at my door.) But as soon as I made these cookies, I knew I had something special on my hands. Therefore, I barred the door shut.
And contemplated building a moat around my house.
With crocodiles.
Hungry crocodiles.
I’ve had way too much fun with the commentary on this post.
Peanut Butter Cookie Dough Cookies
Peanut Butter Cookie Dough Cookies
Ingredients
- 1/4 cup peanut butter
- 1/4 cup plus 3 tbsp raisins
- salt to taste (I used a little over 1/4 tsp, but I like salty pb cookies!)
- 2Â tbsp roasted, unsalted peanuts (If you can only find salted, reduce or omit added salt)
- 1/8 tsp pure vanilla extract
Instructions
Throw everything into your food processor (I used an Osterizer) and combine until very smooth. Roll into balls, cookies, bars, or simply eat shovel the dough into your mouth, straight from the machine. Dough can be stored on the counter, in the fridge, or in the freezer.
Or in your belly.
These cookies taste like eating unbaked peanut butter cookie dough.
Mmmmmmm a giant ball of peanut butter cookie dough.
Question of the Day: Hmmm I can’t think of one. I’m too busy dreaming about how addictive these peanut butter cookies are!
Thanks for all the comments today on the Chocolate Covered Katie Facebook Page.
This is an amazing recipe! I tweaked it some because I like a gooey cookie. I added a couple big scoops of date paste and some ground up oatmeal. Divine! This is going to help my sweet tooth get through the Daniel Fast. Thank you!
Do these taste raisin-y?
I added a little ground flax, oatmeal and gluten free rice puffs. Delish dessert in a flash!
Haven’t tried them yet but I enjoyed reading your commentary probably as much as you enjoyed writing it!
I’m doing the Clean cleanse, so I substituted almond butter for the peanut butter, raw cashews for the roasted peanuts, and added a bit more salt. Amazing! Thank you for the great recipe!
Hi Katie, I have a question about your PB cookie dough recipe. I’m confused with the 2nd ingredient. Is it another 1/4 cup of PB plus the raisins?
thanks, and I love your blog!
1/4 cup raisins plus 3 tbsp raisins.
Love pb. And love your blog!! (Thanks from an Italian reader)
Haha, never complain about your commentary, Katie!! It’s one of the main reasons I love your blog so much!!! Your happy rambles cheer me up so often and make my day. =)
Im allergic to grapes so cant eat rasins. Have you ever made these with figs or dates instead?
Made them using PB2 and splenda granulated. Turned out super!