Edible Peanut Butter Cookie Dough with Tart Cherry Topping
By: McCormick Kitchens
Made With:
Prepare for full-on snack attack mode with this all grown-up, edible protein cookie dough. Made with an oat flour and peanut butter complete meal base, and topped with a tart cherry jam, bite after delicious bite delivers major PBandJ vibes. 100% plant based, It's a better-for-you indulgence whenever the craving hits.
Prepare for full-on snack attack mode with this all grown-up, edible protein cookie dough. Made with an oat flour and peanut butter complete meal base, and topped with a tart cherry jam, bite after delicious bite delivers major PBandJ vibes. 100% plant based, It's a better-for-you indulgence whenever the craving hits.
Key products
Instructions
Instructions
- For the Cookie Dough, mix all ingredients except puffed rice cereal and chocolate chips in a small bowl until blended. Gently stir in puffed rice cereal and chocolate chips.
- For the Tart Cherry Jam, place cherries in blender or food processor. Cover and puree until smooth. Transfer cherry puree to small saucepan. Add brown sugar, lemon juice, salt and crushed red pepper. Bring to a boil on medium heat. Reduce heat; simmer, stirring occasionally, until temperature reaches 225°F on an instant read thermometer and mixture is thickened. Remove from heat. Stir in coconut extract. Cool completely.
- To assemble jars, spoon 2 tablespoons of Cookie Dough in bottom of 6 mini jars (4-ounce), small ramekins, or very small serving bowls. Divide Jam evenly among jars, spreading evenly over top of dough. Serve immediately or cover tightly and refrigerate up to 1 week.
