Peanut Butter Cookie Dough Blondies

Peanut Butter Cookie Dough Blondies 

Blondies:
113g / 1/2 cup butter
125g / 1/2 cup peanut butter
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1/2 tsp salt
125g / 1 cup flour

Cookie Dough Frosting:
60g / 1/4 cup butter, softened
60g / 1/4 cup peanut butter
50g / 1/4 cup soft light brown sugar
30g / 1/4 cup powdered sugar
95g / 3/4 cup flour
1/4 tsp salt
1/2 tsp vanilla extract

1) Preheat oven to 180C / 350F.  Line a 20 x 20cm / 8 x 8 inch baking pan with parchment paper or use a silicone pan.

2) In a medium saucepan, melt together butter and peanut butter. Add light brown sugar and stir until smooth. Let cool for a few minutes and add egg, vanilla and salt and stir to combine.  Add flour and mix just until combined.

3) Bake for 20 to 25 minutes, or until the edges are lightly browned.

4) Allow to cool completely before frosting. While cooling, prepare the frosting.

5) To make the frosting, beat together butter, peanut butter and light brown sugar until fluffy. Add powdered sugar, flour, salt and vanilla and beat until very smooth.

6) Frost the cooled blondies and place in the fridge to set. Slice and serve. 

Recipe by collecting memories

Healthy Peanut Butter Cookie Dough

Healthy Peanut Butter Cookie Dough

62g / 1/4 cup unsweetened homemade peanut butter
50g / 2 1/2 tbsp agave nectar
400g / 1 can chickpeas, drained
1 tsp vanilla extract
A handful of chocolate chips

1) Add peanut butter, agave nectar, chickpeas and vanilla extract into your food processor and blend until smooth and creamy. Mix in the chocolate chips.

Makes 1 1/2 cup.

Recipe by collecting memories

Cookie Dough Cheesecake

Cookie Dough Cheesecake

Crust:
190g / 1 1/2 cups graham crackers crumbs
95g / 7 tbsp butter, melted

Cookie Dough:
113g / 8 tbsp unsalted butter, softened
100g / 1/2 cup soft light brown sugar
50g / 1/4 cup white sugar 
1/4 tsp salt
1 tsp vanilla
125g / 1 cup flour
2 tbsp milk
90g / 1/2 cup chocolate chips

Cheesecake: 
750g / 26 oz cream cheese, room temperature
150g / 3/4 cup white sugar
2 large eggs, lightly beaten
1 tsp vanilla

1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven.

2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. (You could also make this ahead of time and leave in the fridge for a few hours or overnight.) When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.

3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth.

4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.

Recipe by collecting memories

Cookie Dough Frosted Brownies

Cookie Dough Frosted Brownies

Brownies:
140g (1 1/4 sticks) butter
275g sugar
80g unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
2 large eggs, lightly beaten
70g (1/2 cup - 1 tbsp) flour

Cookie dough:
56g (1/4 cup) butter
100g powdered sugar
1/4 tsp salt
1/4 tsp vanilla extract
2 tbsp (30ml) heavy cream*
60g (1/2 cup) flour

*I believe full-fat milk would also work.

1) Preheat oven to 160C / 320F. Prepare a 20x20cm / 8x8 inch baking pan.

2) Make the brownies: In a medium saucepan, combine together butter, sugar, cocoa powder, and salt. Set over medium-low heat and cook, stirring constantly, until the butter is melted and the ingredients are combined. The mixture should look shiny and be hot, but not too hot. You should still be able to touch it.

3) Remove from heat and let cool a little bit. Add vanilla extract and stir in the eggs. When the mixture looks smooth, add flour and stir just until incorporated. Spread the mixture evenly in the pan. 

4) Bake for 20-25 minutes. Cool before frosting.

5) While the brownies are cooling, prepare the frosting: In a large bowl with a mixer on high speed, beat butter until light and fluffy. Add powdered sugar, salt, vanilla and beat until well incorporated. Add heavy cream followed by flour. Beat a few more minutes until the cookie dough looks fluffy.

6) Spread cookie dough on the brownie. Refigerate for at least one hour to let it set (I like leaving it in the fridge overnight). Cut into squares and serve. 

Store in the fridge. You can store them at room temperature as well, but the frosting will be softer.

Makes 16 bars.

Recipe by collecting memories