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Peanut Butter Chocolate Chip Cookie Dough

We’ve all done it. Stuck our finger in the cookie dough and indulged in salmonella-laden delight. Human willpower is an extraordinary force, but it’s defenseless against cookie dough. That gritty, sweet taste and smooth, buttery texture – it’s irresistible. While it may be tempting to eat the entire bowl, would you really want to? Probably not. I don’t think your stomach (inside or outside) would appreciate that. So let’s make it a little lot healthier so you can lick that bowl with a clean conscience. This idea came from a fellow blogger. He calls it “dessert hummus” but I think it deserves more credit. This stuff tastes like raw cookie dough. Not 100%. But 90%. My addition was to use homemade cinnamon-sugar chips for dipping. Yes, you should have this for breakfast tomorrow.



1. Transform the corn tortillas into chips by using this recipe: Homemade Tortilla Chips. Remember to sprinkle the cinnamon and sugar on top of the chips before baking.

2. Meanwhile, add the first four ingredients to a food processor and blend until smooth and creamy. If your chocolate chips are large, add them to the mixture and process until they are chopped. Taste, and add more maple syrup if desired. Place the dough in a bowl in the fridge and serve cold or at room temperature, with cinnamon-sugar tortilla chips.