Friday, September 23, 2011

Who Needs a Cookie, When you Can Have a Dough Ball?

In the words of Kylie:
"These are my most favorite cookies I've ever had, because I love peanut butter cookies, but I have never had ones WITH chocolate chips before!"

...poor, deprived child.

So, take it from the child, these (Vegan!) cookie dough balls are delicious! Well, vegan if you follow the recipe exactly...I strayed from it quite a bit.
Very peanut buttery and rich so be sure to have a glass of milk (er....not vegan) nearby!

This is another recipe from my new favorite (Vegan) blog:  Peas and Thank

On with the recipe!

Peanut Butter Cookie Dough Balls
inspired by Annie the Baker’s Cookie Dough Balls
Makes 12-18 dough balls
  • 1/2 c. non-dairy margarine (i.e. Earth Balance) - I bought this to try, and it tastes just like margarine; and while it has more fat, than the reduced fat spreadable butter I buy, the oils it is made with are much healthier for you. ...Use whatever kind you like.
  • 3/4 c. natural peanut butter (or Jif Reduced Fat, haha, because that is what we had)
  • 1/2 c. organic brown sugar (or get the idea...)
  • 3/4 c. organic powdered sugar
  • 1/2 t. vanilla extract
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 3/4 t. salt
  • 1 c. whole wheat pastry flour  (yeah, I just used regular All Purpose Flour this time...)
  • 1/2 c. unbleached organic flour
  • 1/2 c. natural peanut butter chips
  • 1/2 c. non-dairy chocolate chips  (you can guess.....just regular, delicious Ghirardelli milk chocolate chips

Beat margarine, peanut butter, sugars and vanilla until fully incorporated.
In a separate bowl, combine baking powder, baking soda, salt and flours.
Add dry mixture to the mixer bowl a little at a time.
Mix until a dough forms.
Add your chips.
Combine and chill dough for 30 minutes.

**Note: your dough may seem a little dry based on the type of peanut butter used.  If you cannot get it to come together by  mixing or packing it into your scoop tightly, you can try adding an additional tablespoon of peanut butter or milk.

Preheat your oven to 350 degrees.  Scoop dough with a mini ice cream scoop (or your fingers) and place balls on a cookie sheet. 
Bake for 10-12 minutes. 

They’ll still be soft and look much like they did going in, but don’t overbake.  Let the dough balls rest on the pan for a minute before transferring to a cooling rack.

Please see the website this is from for more details and more photos:

So there.