I know, I know — it’s the New Year and everyone is like, “Let’s join a gym! Let’s get back on Weight Watchers! Let’s start eating clean!”
And I’m like . . . here are some fake cookie dough balls. Enjoy?
I say “fake” because they contain no egg, so it’s safe to eat them straight out of the fridge. Or the mixing bowl. They really do taste like cookie dough, but with none of the residual guilt/rebellion I usually feel from eating the real stuff against medical orders.
If you also enjoy eating your feelings, these are portable and very pop-able. With the kids and I dealing with back-to-back illnesses since November, I definitely need sugar therapy.
And so, behold: peanut butter chocolate chip cookie dough balls from Mary Younkin of Barefeet in the Kitchen, who is my recipe guru. I live by her cookbooks, which are the basis for my weekly meal plans. Seriously: Mary is it.
This has been adapted just slightly to add peanut butter chips, because … why not?
Also: hi! Miss you guys. Think about you often. Try to scrape together energy to blog again and usually come up empty, but always plan to return.
Peanut Butter Chocolate Chip
Cookie Dough Balls
1/2 cup butter, room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
2 tsp vanilla extract
1/4 tsp baking soda
1 1/2 cups all-purpose flour
3/4 cup quick oats
2 tbsp milk, as needed (I used half and half)
1 cup mini chocolate chips
1/2 cup peanut butter chips
In a bowl, beat the butter, peanut butter, brown sugar, and vanilla until smooth and creamy. Add the baking soda, flour, and oats. Stir to combine. If the mixture is too dry to roll into balls, add the milk. Stir in chocolate chips and peanut butter chips.
Scoop out the dough and roll with hands into 1-inch balls. Store covered in the refrigerator until ready to eat. Will keep three days in the fridge, or up to two months in the freezer.