Holy Cookie Dough Balls

January 4, 2011 at 1:21 pm Leave a comment

One of my favorite parts of baking cookies is devouring testing the raw dough before baking. Don’t try to deny it, you do it, too. I sometimes reckon that cookies taste better before they are baked.  Who else is with me?

The one thing between me and eating all my cookies in raw form is eggs. Who wants to get sick from raw eggs? I sure don’t.

With the creation of vegan cookies (i.e. cookies with no eggs or other animal products), we all have the freedom to eat cookie dough raw whenever we want and how ever much we want. But alas, part of me still misses the texture and fresh-out-of-the-oven flavor of fresh baked cookies.

So, how can I get the flavors and textures of both raw and baked cookies, and make them right in the comfort of my own home? Well, I couldn’t… until now.


Inspired by Annie the Baker’s Cookie Dough Balls, Mama Pea over at Peas and Thank You came up with her at-home variety, Peanut Butter Cookie Dough Balls. Mama Pea’s cookie dough balls don’t contain eggs (and the original recipe is even vegan), so you can’t get sick from “under baking” them. In addition, by refridgerating, not flattening, and under baking the cookies, what results is perfection in so many ways. A slightly hard exterior and a doughy interior leads to a cookie that will melt in your mouth and lead to, dare I say it, a foodgasm. Trust me, after reading this, you will want to try baking them for yourself.

For the original recipe, check out Peas and Thank you. Here, you will find the original recipe plus the changes I made. I promise you though, which ever way you decide to make them, these cookies will be absolutely delicious. At the end, I will share how these cookies are healthier than your average cookie. Don’t get me wrong though, these cookies definitely aren’t diet food.

Peanut Butter Chocolate Chip Cookie Dough Balls

Makes 12-18 cookies: I made 26 because my balls were smaller


  • 1/2 c. non-dairy margarine (i.e. Earth Balance) – I used regular butter since I didn’t have non-dairy margarine.
  • 3/4 c. natural peanut butter
  • 1/2 c. organic brown sugar
  • 3/4 c. organic powdered sugar
  • 1/2 t. vanilla extract
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 3/4 t. salt
  • 1 c. whole wheat pastry flour
  • 1/2 c. unbleached organic flour
  • 1/2 c. natural peanut butter chips – I didn’t have PB chips and couldn’t buy any because my family was kinda snowed in since we were still in Tahoe City at this point. So, I just used 1/2 c. more of the chocolate chips.
  • 1/2 c. non-dairy chocolate chips – I used semi-sweet chocolate chips.


Step 1: In a medium bowl, mix butter/margarine, peanut butter, sugars and vanilla until thoroughly combined. The original instructions suggest using a stand mixer. However, since I was at a rented cabin and didn’t have access to one, I used my sweat and blood a wooden spoon to mix everything. It took a bit longer, but the results were the same. A hand mixer would work, too.

Using a wooden spoon or a mixer, you too can turn this…

… into this!

Tip: Room temperature butter/margarine is easier to mix with the other ingredients than when it’s fresh-out-of-the-fridge. You can let the butter/margarine sit outside until it reaches the right point, or you can be lazy and microwave the butter until it reaches the right softness (but not much more). I nuked my butter for 20 seconds, but you may need to do it less or more depending on your elevation (I was at somewhere around 6200 feet) and microwave. Also, save the wrapper to butter the baking pan later if you don’t have parchment paper, like me.

Step 2: In a small bowl, combine baking powder, baking soda salt and flours.

Step 3: Now, slowly add the dry ingredients to the wet ingredients a little at a time and mix until you end up with something like this (aka until a dough forms):

Tip: If using a stand/hand mixer, make sure to start off at a slower fastness unless you enjoy looking like a ghost.

Step 4: Add your PB and/or chocolate chips and combine. I agree with Mama Pea when she adds that exact measurements aren’t needed… if you know what I mean. 10 cups of chocolate chips, please.

The Chips get their close-up.

In they go!

Time to stir things up.

Try a bite… you know, for quality assurance purposes. 😉

Step 5: Cover in plastic wrap (or something else) and put it in the fridge for 30 minutes. See the original recipe for notes on how to fix dough that is too dry.

Step 6: While you wait, preheat your oven to 350 degrees.

Step 7: Using a mini ice cream scoop or your fingers, form dough into balls…

…and place onto a oiled, buttered or parchment paper covered cookie sheet.

Note: Since I don’t have my cookie scoop with me, I used my fingers. I formed twenty-six 1.5-2 inch balls. My recipe yielded more cookies than the original recipe, which was probably due to a smaller cookie size. The cookies still came out amazing, but remember that the smaller size may cause a need for a shorter baking time.

Step 8: Bake for 10-12 minutes. I baked mine for 9 minutes, due to higher elevation and smaller cookie size. They will look similar to their pre-baked selves. They will be soft and a tiny bit brown underneath, but will harden slightly after they cool. Do not over bake.

Step 9: Let the cookies cool on the pan for a minute, since they are pretty delecate at this point. Then, transfer to a cooling rack and cool completely.

Tip: Feel free to eat one or a few or all fresh out of the oven, but wait a minute or two so you don’t burn yourself. They are gooey, warm and delicious.

Step 10: Eat and enjoy!!

The end result is a cookie that is slightly hard and baked on the outside…

… and has a soft, dough-like texture on the inside.


But don’t just take my word for it, try them for yourselves. You can thank me (and Mama Pea and Annie the Baker) later. 🙂

The Down-Low:

These cookies definitely aren’t diet food, but in ways, they do pack more nutritional value than your average cook, or maybe I should say, at least they aren’t as bad as normal cookies.

  • Many cookie recipes often use ~ 3/4 c. to 1c. of margarine/butter. This recipe only has  1/2 c.
  • Instead of using a full 3/2 c. of all purpose flour, 1 c. of it is whole wheat flour. Yay for whole wheat! It’s less processed and less nutrition then regular flour.
  • Peanut butter may be filled with calories, but it’s also very nutritious. It has fiber, protein (8g per 2tbsp service), low in sugar, and packed with minerals and vitamins (iron, potassium, iron, calcium, Vitamin E). Also, although fat makes up for 71% of the calories in PB, the fat is healthy fat. More info below.
  • Also, the more organic ingredients, the better for you and for the planet. Yeeha!

Healthy Fat in PB

Peanut-Butter.org has this to say about the fat in PB:

“Most of the fats contained are however monounsaturated, and have been shown to improve the cholesterol profile by lowering “bad” LDL cholesterol. This effect is compounded by peanut butter containing polyunsaturated fats, which in turn help raising the “good” HDL cholesterol; the synergistic effect makes this spread a very good cholesterol regulator.”

Many of us think all fat is bad fat. But, when you eat healthy, it’s important to incorporate (heatlthy) fat into your diet. It’s good to know that some fats are healthy and that you should be eating it! Pass the PB here.

Question: What is your favorite type of cookie??


Entry filed under: Chocolate, Cookies, Dessert, Recipe. Tags: , , , , , , , .

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