Who doesn’t need a way to legitimately eat cookie dough and not wonder in the back of your mind if you are going to fall deathly ill?
I actually created this recipe so that I could make cookie dough and brownie homemade ice cream. There never seems to be enough cookie dough pieces in pints of ice cream you find at the store. To make things even more interesting, I also like to add peanut butter and sometimes Nutella to the mix.
I love making homemade ice cream. You can get super creative and make a bunch of interesting flavors. My ice cream machine was bought as an anniversary present by my fiance. It was a whole date night idea he planned for us to make different types of ice cream, etc. Pretty special considering he hates being in the kitchen.
The funny part is, we ended up finding out the hard way that you have to let the ice cream freezer bowl freeze for 12 hours before you can use it. The story of our lives. Now I just store my freezer bowl in the freezer at all times, so if I am ever craving ice cream, I get instant gratification, which just happens to be one of my favorite things!! 🙂
This is recipe is easy-peasy. You don’t have to be super strict on your measurements either, which I always appreciate.
Let me know how you like it!
Peanut Butter Chocolate Chip Edible Cookie Dough
|Prep time||5 minutes|
- 1/4 cup Butter, softened
- 1/4 cup Creamy peanut butter
- 3/4 cups Brown sugar (you can sub for Swerve sugar replacement)
- 1 cup All-purpose flour (you can sub low-carb baking flour)
- 1/2 teaspoon Sea salt
- 2 teaspoons Vanilla extract
- 1/4 teaspoon almond extract (this just adds a hint of nuttiness)
- 1 cup Mini chocolate chips
- dash Milk (Adjust amount as needed)
|In a mixing bowl, mix together butter, peanut butter and sugar until fluffy. Add vanilla and the dash of milk and mix well.|
|Sift together the flour and salt and add into the butter mixture. Add a tad more milk if needed. Then finally the chocolate chips and fully incorporate them into the dough.|