Peanut Butter Chocolate Chip Cookie Dough Balls

These Peanut Butter Chocolate Chip Cookie Dough Balls are a quick way to satisfy a sweet tooth craving all week long. They taste just like cookie dough but are egg free and safe to eat. 

Sometimes I pride myself in being in the know, liking something way before the rest of the world realize it's awesomeness. Other times I am so far behind. Instagram only came to me a few months ago, years after everyone else signed up.

These balls are also something I waited way too long to explore. Peanut Butter and chocolate chips mixed together with a few other key ingredients to make a safe cookie dough.  You make bite size balls and stick them in the fridge to enjoy as you please.

All this week I have had little cookie dough balls in my fridge.  Available whenever I so please to pop one in my mouth. 


Have you ever seen Field of Dreams?  When the baseball players walk out to the baseball field and ask if this is heaven?  These balls are a bit of heaven. Right in my fridge.


Awesomeness to say the least.

I can only say that these will probably be making a weekly appearance in the foreseeable future.

*This recipe is only slightly adapted from Averie Cooks' cookbook Peanut Butter Comfort. She is beyond the expert on all things peanut butter. If you haven't check out the book or her blog you must!

Peanut Butter Chocolate Chip Cookie Dough Balls

by Emily Morris, Slightly adapted from Peanut Butter Comfort

Prep Time: 10 minutes

Cook Time: N/A

Keywords: dessert chocolate peanut butter

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Ingredients (8-10 balls)

• 3 tablespoons Creamy Peanut Butter
• 2 tablespoons butter, softened
• 1/4 cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• pinch salt
• 1/4 cup all-purpose flour
• 1/4 cup quick oats
• 3 tablespoons mini semi-sweet chocolate chips

Instructions

In your mixer's bowl, combine peanut butter, butter, and sugars; cream on high speed for 3 to 4 minutes, or until light and fluffy.

Add vanilla and salt and continue to mix until well combined.

Set your mixer on low and gradually add flour and oats, one tablespoon at a time, beating until thoroughly incorporated.

Fold in the chocolate chips by hand.

Form 1-inch diameter balls by rolling the dough in between the palms of your hands.

Serve immediately or refrigerate in an airtight container for up to 1 week. The balls can also be frozen.

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Brownies With Cookie Dough Frosting

I was in the mood for brownies. It being St. Patrick's Day and all I thought about creating some amazing boozy, mudslide type treat. I was about two seconds away from starting when I realized it was time for some cookie dough. After being sick and all last week I didn't get any cookies. A rare occurrence for me. I think it finally caught up and my body was revolting.

I wish cookie dough could be a food group. I have eaten my fair share of cookie dough in my time. The real stuff - eggs and all. I haven't ever gotten sick besides from the occasional way, way, way over indulgence. My mom would always get super upset. She has this thing about the safety of food. I kind of think she would prefer to throw out all food a day before it is set to expire just to be safe. Don't even get her started on deli meat. Needless to say raw dough is a no, no.

No fears here though. This cookie dough is egg free and taste just like the real stuff. There was enough to layer on a thick bit for the brownies' frosting and some leftover. Of course Mr. J and I had some taste tests and I am already dreaming about adding the rest to ice cream. The recipe that keeps on giving.

These brownies were fabulous. The perfect brownie/cookie dough combination when you bite in. I am already foreseeing a fight in my future over the last one.

Brownies with Cookie Dough Frosting

by Emily Morris, Sourced from Sally's Baking Addiction

Prep Time: 20 minutes

Cook Time: 25 minutes

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Ingredients (serves 12)

For the Brownies:

• Use your favorite brownie recipe or boxed mix

For the Cookie Dough Frosting:

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 1/4 cup flour
• 1/2 teaspoon salt
• 5 Tbsp milk
• 1 cup mini chocolate chips

Instructions

For the Brownies:

Cook brownies according to directions for a 9X13 pan. Allow to cool for several hours.

For the Cookie Dough Frosting:

In the bowl of a stand mixer, cream together the butter and sugar at medium speed.

Add the vanilla and beat well.

Sift the flour and salt and add to the butter mixture. Mix until combined. Add the milk gradually until desired consistency is reached and beat until fluffy.

Gently fold in chocolate chips. Frost cooled brownies by gently spreading the frosting across the brownies. I used a combination of a knife and fingers.

You will have extra. Store in refrigerator.

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Chocolate Chip Cookie Dough Frozen Yogurt

This can also be called the Man Grabber Frozen Yogurt. Or maybe the Happy Wife Frozen Yogurt. I found this recipe in the Better Homes and Garden Bridal Cookbook.  They sure had a winner in this one making both the wife and husband happy through cookie dough. Cookie dough that is safe and refreshing to eat.

Mr J's first response was that it really does taste like cookie dough. More cookie dough than frozen yogurt to be exact. Well yea! Silly man.

After making the dark cherry chocolate chip Greek frozen yogurt last week in the ice cream maker I decided to try a new method for this go around. Mix all of the ingredients together and then simply freeze. No machine necessary.

The results were a much creamier, smoother consistency.  One I enjoyed more than the ice cream maker version. However, this was much more dense. It makes about two cups or four servings.  

As for the happy wife and husband. We have spent a few nights eating together on the couch out of the same bowl.  Those smart folks at Better Homes and Garden sure know how to bring a couple together. Quite literally.

Chocolate Chip Cookie Dough Frozen Yogurt

by Emily Morris

Prep Time: 15 minutes

Cook Time: 12 hours freeze time

Keywords: dessert chocolate ice-cream

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Ingredients (serves 4)

• ½ cups Unsalted Butter, Softened
• ½ cups Packed Dark Brown Sugar
• ¼ cups Granulated Sugar
• 2 teaspoons Vanilla Extract
• 1 cup All-purpose Flour
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¾ cups Mini Chocolate Chips
• 1 cup Vanilla Greek Yogurt

Instructions

In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.

In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips and stir until incorporated.

Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again until combined.

Place in a container and cover with lid. Freeze until set, preferably overnight, about 12 hours.

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Source: Bridal Edition: Better Homes and Garden Cookbook

Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting with Eat.Drink.Love

Are you ready for day two?  I warned you that there were some very good treats coming up this week.  For today we have Stephanie at Eat.Drink.Love.  Stephanie not only comes up with some genius ideas in the kitchen, she recently received her Ph.D. in Psychology.  Smart pants right?  This is one talented woman and the recipe shares today is a true example of that, Cupcakes...chocolate....cookie dough. I couldn't ask for a more delightful birthday treat.

Hello Life on Food readers! My name is Stephanie and I blog over at Eat. Drink. Love.! I’m so excited to be posting for Emily today. When she emailed me to ask if I would want to do a cake post for her birthday week, of course I said yes! First, my birthday is also coming up next week and secondly, um, it’s an opportunity to make cake! 

On my blog, I typically like to make healthier recipes, but I fully believe that you have to indulge on special occasions and a birthday is most definitely a special occasion! Today I have made some chocolate cupcakes with chocolate chip cookie dough frosting. Yes, chocolate chip cookie dough frosting.  And what I love most about these cupcakes is how easy they are to make! I don’t consider myself to be the best baker, so for the cake, I made my favorite doctored up cake mix recipe.  And for the cookie dough frosting, I used my chocolate chip cookie recipe and just left out the eggs. Seriously, the frosting is the best thing that has ever happened. Ever.  I want every cupcake I ever eat again to have this frosting! 

Happy Birthday, Emily!

Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting

Ingredients:

For the cupcakes:

1 box devil’s food cake mix

1 cup sour cream

1 cup vegetable oil

4 eggs

½ cup milk

1 box instant chocolate pudding mix

1 tsp. vanilla extract

For the frosting:

1 ½ sticks unsalted butter, softened

3/4 cup brown sugar

1/3 cup granulated sugar

1 1/2 cups all-purpose flour

1 tsp. vanilla extract

Pinch of salt

¾ cup mini semi-sweet chocolate chips

Milk (if needed to thin out the frosting)

Instructions:

For the cupcakes:

1. Preheat oven to 350 degrees.
2. Combine all of the ingredients in a large bowl. Mix together until everything is well-combined, but try to avoid over-mixing the batter.
3. Line a muffin tin with cupcake liners; fill each liner a little more than ¾ of the way full with batter. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.

For the frosting:

1.       In a bowl, beat together the butter and sugars until creamy with a hand or stand mixer.

2.       Mix in the vanilla extract, flour, and salt. Stir in the chocolate chips.

3.       Spoon some of the frosting on top of each cooled cupcake and spread with a knife.

*Note: I like for my cupcakes to be a little bigger, so I got about 18 cupcakes out of this recipe instead of the usual 24. You can certainly make them smaller if desired, but you may also want to mix up some extra of the cookie dough frosting.

Thanks Stephanie!  In case that wasn't enough be sure to check out this and this over at Eat.Drink.Love.