Peanut Butter Cookie Dough Balls

This post may contain affiliate links. Please read my disclosure policy.

Throughout the food blogging world there’s a well known woman named Sarah that sometimes goes by the name Mama Pea. Sarah has a wonderful blog named Peas and Thank You where she entertains with stories of being a stay-at-home mom and kitchen magician. Sarah is also famous for her creative recipe for Peanut Butter Cookie Dough Balls. Many, many bloggers have raved about these cookies, so being the inquisitive type, I just had to try them for myself.

Peanut Butter Cookie Dough Balls.

For Mama Pea’s complete vegan recipe, click HERE. If you prefer the non-organic, non-vegan recipe using real butter please see the recipe listed at the end of this post. To make my version you will need butter, peanut butter, brown sugar, powdered sugar, vanilla, baking powder, baking soda, salt, whole wheat flour, unbleached flour, peanut butter chips and chocolate chips.

First add the butter (or margarine), peanut butter, and sugars.

Add vanilla (I used the good stuff!)

Beat until fully incorporated.

In a separate bowl combine baking powder, baking soda, salt and flours.

Add the dry mixture to the bowl a little at a time.

Mix until a dough forms.

Add the chocolate and peanut butter chips.

Mix well and chill the dough for 30 minutes.

Preheat oven to 350 degrees.

Using an ice cream scoop or tablespoon, form into dough balls.

Or you can eat them unbaked since there is no egg.

This should make many of the husbands of the world happy.

Traveling husband always wants to taste the dough but I worry about the raw egg thing.

Place dough balls on a cookie sheet lined with parchment paper.

If you’ve never used parchment paper – put it on your grocery list.

You’ll love it!

Here is where you put the cookies in the oven and watch them bake through the oven window.

Unless you don’t have a new oven and are not ridiculously fascinated by watching them bake!

Sorry – I am just so happy to have an oven.

In only twelve minutes you have beautiful cookies with a unique texture and wonderful taste.

Not too sweet and just the right size.

Leave them on the baking pan a few minutes before transferring to the rack to cool.

As I always say, be sure to share with someone you love! Traveling husband and I had a few cookies and took the rest to my son’s apartment while we helped them move. We also gave away the Chocolate Pecan pie to his best friend and new roommate. Two for two this week – now I can focus on eating healthy since I’ve already had dessert. I am planning pie No. 4. Any suggestions or recommendations?

Peanut Butter Cookie Dough Balls

(Adapted from Sarah’s recipe from Peas and Thank You)

1/2 cup butter
3/4 cup peanut butter (I used natural Skippy)
1/2 cup brown sugar
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
1 cup whole wheat pastry flour
1/2 cup unbleached flour
1/2 peanut butter chips
1/2 cup chocolate chips

Mix margarine, peanut butter, sugars and vanilla together until fully incorporated.
In a separate bowl, combine baking powder, baking soda, salt and flours.
Add dry mixture to the bowl a little at a time.
Mix until a dough forms.
Add the chocolate and peanut butter chips.
Preheat oven to 350 degrees. Scoop dough with a mini ice cream scoop 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 over bake. Let the cookie dough balls rest on the pan for a few minutes before transferring to a cooling rack.

Thanks so much for the recipe Mama Pea! They are great!

Thanks for stopping by ~ Tricia

Free Email Bonus

Weeknight Dinners Made Easy

Reader Interactions

Leave a Comment Cancel reply

2 Comments