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
Print This Recipe
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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!)
- 2 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.
Wendy says
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!
Meghan says
Do these taste raisin-y?
Belinda says
I added a little ground flax, oatmeal and gluten free rice puffs. Delish dessert in a flash!
Kristina says
Haven’t tried them yet but I enjoyed reading your commentary probably as much as you enjoyed writing it!
Danielle says
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!
Irma Gallegos says
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!
Unofficial CCK Helper says
1/4 cup raisins plus 3 tbsp raisins.
Serena says
Love pb. And love your blog!! (Thanks from an Italian reader)
Katie B. says
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. =)
marissa brueshaber says
Im allergic to grapes so cant eat rasins. Have you ever made these with figs or dates instead?
Rachel Page says
Made them using PB2 and splenda granulated. Turned out super!
Madeleine says
I know this is one of your older posts, but I LOVE this cookie dough so much. It’s one of my favorite recipes on your blog. You’ve been an inspiration to me in many ways and I wanted to thank you for everything you’ve done on this blog 🙂
Kai says
These SMELL just like Butterfinger candy bars, and taste just like them…however, they are not crispity-crunchity. They lack chocolate, too. But good grief, are they peanut-buttery. Perhaps a little too much for me (I mean, considering the ingredients, you expect it, so it’s not a complaint, haha). Turned out beautifully, but it’s way too rich for me to eat more than one at a time. I’d like to try these in any way with banana, because I lo~ve PB and banana. 🙂
Margaux says
Hi! These look delicious, but could you please add the measurements in grams? I’ve noticed you haven’t done it in the last recipes you posted (I discovered your blog a few weeks ago and already tried many recipes which were all yummy!), but some of us live in countries where cups don’t exist 🙂
Also, do you think it is possible to use dattes instead of raisins?
Thanks for your answer.
Lauren says
Is it possible to sub a handheld blender or actual blender for the food processor?
Kerri Todd says
More of a question then a comment and i apologise if this has been asked previously however…..
As i am looking at keeping these as a food source to b carried in my BOB do you have a rough shelf life for them? If it helps i vacuum pack all foods for long storage.
TIA!
A H says
I’ve had mine in the freezer for six months; so far, great each time and still going.
Silvia says
How many cookies should this recipe make approximately?
A H says
It depends on how big you make them.
Lorraina says
Can you bake these somehow if you want the actual cookie part?
Hannah Schmitt says
I cannot wait to try these! Larabars has been my faaaavourite go to snack lately. I’m so excited to make my own version. 🙂
Mary Thomas says
I am pregnant and trying to work dates into my diet (don’t like them alone)… do you think I could use dates instead of the raisins?
Jason Sanford says
This is an older post, but the recipe is still delicious and uses dates: https://chocolatecoveredkatie.com/2009/10/30/peanut-butter-babies/