No oven needed.
Triple Peanut Butter No-Bake Cookie Dough
Chef Stephanie Banyas
30 minutes
15 minutes
American
Desserts
These may be no-bake, but they still need to chill for 8 hours!
Ingredients
- 2½ cups heat-treated all-purpose flour (see Note)
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 sticks unsalted butter, softened
- 1½ cups smooth peanut butter (preferably Skippy)
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup pasteurized egg whites, room temperature (see Note)
- 1 tbsp vanilla extract
For the Mix-Ins
- Triple P
- 1 cup Reese’s pieces or peanut butter m&m’s, chopped
- 10 Reese’s Peanut Butter Cups, cut into pieces
- Fluffernutter
- 1 cup Marshmallow Fluff
- 1¼ cups chopped dark or milk chocolate
- PB&J
- 1 cup chopped peanuts
- 1 cup seedless jam
Directions
- Whisk the flour, cornstarch, baking soda and salt together in a medium bowl.
- Combine the butter and peanut butter in the bowl of a stand mixer fitted with paddle and beat until smooth, scraping bowl a few times.
- Add sugars and beat until light and fluffy, about 3 minutes, scraping the bowl a few times. Add the egg whites and vanilla and mix well until incorporated, ~3 minutes longer.
- Add the flour in two batches, mixing well after each. Remove the bowl from stand and fold in additional ingredients (see below).
- Chill for at least 8 hours, then shape and eat.