If you like raw cookie dough, you’ll love these mini cookie dough bites studded with chocolate chips.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- ½ cup siggi’s Vanilla Non‑Fat Yogurt
- 4 tablespoons butter, softened
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- ⅓ cup creamy peanut butter
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup whole-wheat pastry flour
- 1 cup quick cooking oats
- ⅓ cup mini chocolate chips
Line a baking sheet with parchment paper. Cream butter and brown sugar in a large bowl using a hand mixer. Whisk in vanilla extract, yogurt and peanut butter. In a separate bowl, mix together salt, flours and oats. Slowly add dry ingredients to wet ingredients and stir until fully combined. Fold in chocolate chips. Scoop 1 tablespoon batter, roll into a ball and place on parchment-lined baking sheet. Continue with remaining batter. Place baking sheet in freezer to firm dough balls, at least 1 hour. Serves 19 to 20.
Serving size: 2 balls
CALORIES 101; TOTAL FAT 6g; SAT. FAT 2g; CHOL. 6mg; SODIUM 41mg; CARB. 11g; FIBER 1g; SUGARS 5g; PROTEIN 3g