Edible Peanut Butter Cookie Dough with Tart Cherry Topping

Name: Edible Peanut Butter Cookie Dough with Tart Cherry Topping
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: American,
Ingredients: 1/2 cup all-natural peanut butter; 1/4 cup pure maple syrup; 3/4 cup oat flour; 3/4 tsp kosher salt; 2 tbsps light brown sugar; 1 tbsp pure vanilla extract; 1/4 cup puffed rice cereal; 1/4 cup chocolate chips; 1 1/2 cups fresh or frozen sour cherries, thawed (about 8 ounces); 2/3 cups light brown sugar packed; 2 tbsps fresh lemon juice (1 ounce); 1/2 tsp kosher salt; 1/2 tsp red pepper crushed; 1/4 tsp coconut extract

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 PB&J vibes. 100% plant based, it’s a ... Read More Read Less

20m

PREP TIME

10m

COOK TIME

14

INGREDIENTS

Servings: 6

Ingredients

Edible Peanut Butter Cookie Dough
1/2 cup all-natural peanut butter
1/4 cup pure maple syrup
3/4 cup oat flour
3/4 teaspoon kosher salt
2 tablespoons light brown sugar
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1/4 cup puffed rice cereal
1/4 cup chocolate chips
Tart Cherry Jam
1 1/2 cups fresh or frozen sour cherries, thawed (about 8 ounces)
2/3 cups light brown sugar, packed
2 tablespoons fresh lemon juice (1 ounce)
1/2 teaspoon kosher salt
1/2 teaspoon McCormick® Crushed Red Pepper
1/4 teaspoon McCormick® Coconut Extract With Other Natural Flavors

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.