Cottage Cheese Crunchy Peanut Butter Edible Cookie Dough

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 cup full-fat cottage cheese
  • 1/2 cup Justin’s Crunchy Peanut Butter
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup oat flour (or almond flour)
  • 1/4 cup Justin’s Mini Peanut Butter Cups, chopped

DIRECTIONS

  1. Blend cottage cheese, maple syrup, vanilla, and salt in a food processor or high-speed blender until smooth and creamy.
  2. Transfer to a bowl and stir in oat flour and Justin’s Crunchy Peanut Butter. Mix until a soft dough forms.
  3. Fold in Justin’s mini peanut butter cups. Pro tip: warm them slightly so they melt into the batter for extra peanut buttery goodness.
  4. Scoop and snack, use a cookie scoop, roll into balls, or just eat with a spoon.
INGREDIENTS
  • 1 cup full-fat cottage cheese
  • 1/2 cup Justin’s Crunchy Peanut Butter
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup oat flour (or almond flour)
  • 1/4 cup Justin’s Mini Peanut Butter Cups, chopped
DIRECTIONS
  1. Blend cottage cheese, maple syrup, vanilla, and salt in a food processor or high-speed blender until smooth and creamy.
  2. Transfer to a bowl and stir in oat flour and Justin’s Crunchy Peanut Butter. Mix until a soft dough forms.
  3. Fold in Justin’s mini peanut butter cups. Pro tip: warm them slightly so they melt into the batter for extra peanut buttery goodness.
  4. Scoop and snack, use a cookie scoop, roll into balls, or just eat with a spoon.
Great Summer Recipes
Edible White Chocolate Sugar Cookie Dough in a round white bowl with a wooden rubber spatula inside thumbnail image.

Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.

 

Frozen Chocolate PB Banana Pops with chocolate drizzle, rainbow sprinkles, Justin's honey peanut butter jar and two bananas

Contrary to what you may be thinking the “PB” in this Frozen Chocolate PB Banana Pops recipe stands for “perfectly blended (flavors)”. Ok not really, but that doesn’t make it untrue. This recipe is tasty and a great way to stay cool on hot days. I make them with JUSTIN’S® Honey Peanut Butter, fresh bananas, and decorate them with sprinkles. It’s a great project that you can make and eat with the kids!

 

Vegan Banoffee Pie

banoffee = bananas + toffee.

It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.

Honey Peanut Butter Old Fashioned with a piece of PB & J sandwich on a toothpick that is placed on the rim of the clear cup

Don’t settle for a boring Old Fashioned. Upgrade your favorite cocktail – and impress your guests – with homemade peanut butter-infused vodka, honey, and a pb&j garnish. After one sip of your Honey Peanut Butter Old Fashioned, you’ll become everyone’s favorite cocktail-party-host.