Name: Peanut Butter Cookie Dough
Yield: 4
Ingredients: 1½ cups all-purpose flour (spooned and leveled); ¾ cup creamy peanut butter (your favorite brand (I used Jif)); ½ cup salted sweet cream butter (softened); ¾ cup light brown sugar (tightly packed); ½ cup granulated sugar; 4 tablespoons heavy cream; 1½ teaspoons pure vanilla extract; 2 cups mini peanut butter cups (chopped)

Peanut Butter Cookie Dough

Tags: Dessert

Yield: 4

Ingredients

1½ cups all-purpose flour (spooned and leveled)
¾ cup creamy peanut butter (your favorite brand (I used Jif))
½ cup salted sweet cream butter (softened)
¾ cup light brown sugar (tightly packed)
½ cup granulated sugar
4 tablespoons heavy cream
1½ teaspoons pure vanilla extract
2 cups mini peanut butter cups (chopped)

Steps

Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Evenly spread the flour over the parchment paper. Allow the flour to “bake” for 5 minutes. This will kill any pathogens that may be present in the flour. Allow the flour to cool completely. You may need to sift the flour before adding it to the peanut butter mixture.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the peanut butter and softened butter for 1 to 1½ minutes until smooth.
Add the sugars, heavy cream, and vanilla extract. Continue beating for another 1½ to 2 minutes until the mixture is smooth.
Lower the mixer speed to medium. Add in the flour and mix just until well incorporated.
Add the chopped mini peanut butter cups and mix just until combined. Cover and chill for 30 minutes before serving.