Need a quick and easy yummy treat that little kids or yourself can grab and pop in your mouth? Then make these dough balls.
They contain no egg so eat the dough (and swoon) to your little heart’s content, bake some, eat, and then swoon again.
I made these for a dear friend who is due to have her baby any minute because she has two other little ones at home and I figured these would be great for portion control when those kiddos keep asking for more servings.
This recipe yields about 50 dough balls, or more so freeze some unbaked ones and then pop into the oven when you need a quick sweet fix, have a potluck you forgot about, or you have unexpected people pop over to your house.
Happy Monday, friendlies!
Peanut Butter Chip Dough Balls
adapted from Peas and Thank You
1/2 c butter
3/4 c peanut butter
1/2 c dark brown sugar
3/4 c powdered sugar
1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1/2-1 Tbsp milk
1 1/2 c all purpose flour
3/4 c peanut butter chips
1/4 c semi-sweet chocolate chips
Preheat oven to 350 degrees.
Mix sugars, butter, peanut butter and vanilla extract until creamy. In separate bowl combine all your dry ingredients except for your chips.
Add to wet mixture, half at a time until combined. Your mixture will be crumbly. Add your milk and your chips until a dough forms.
Refrigerate dough for 30 minutes.
Remove dough from refrigerator, form into one inch balls and place on lined or sprayed baking sheet.
Bake at 350 degrees for 7-9 minutes or until edges are beginning to turn golden brown. Remove from oven, let cool for a couple of minutes and then place dough balls on cooling rack to cool completely.