Make Edible Peanut Butter Cookie Dough dipped in vegan chocolate using just 9 wholesome ingredients and 10 minutes of your time to prepare. It's the perfect quick dessert to satisfy a sweet tooth and can even be stashed in the freezer for the next time a cookie dough craving hits. Peanut butter fans will rave about this one!
Cream together the vegan butter and both sugars until smooth.
Beat in the applesauce, peanut butter, vanilla, and salt.
Dissolve the baking soda in hot water and then add it to the batter.
Stir in the flour.
Shape cookie dough into 1-inch balls and place on a parchment paper-lined baking sheet.
Then melt the vegan chocolate using a double boiler or microwave. Using two forks, dip each peanut butter ball into the vegan chocolate and spin to coat. Work fast because the dairy-free chocolate hardens.
Place on a sheet and freeze until ready to serve.
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Notes
Use softened vegan butter. Cold, straight-from-the-fridge butter will not mix well into the batter. To make well-creamed, soft cookie dough, use softened vegan butter. Cold vegan butter typically takes 1-2 hours to soften at room temperature. If short on time, fill a drinking glass or mixing bowl with boiling hot water. Let the water sit for 1 minute, then discard. Immediately place the hot drinking glass or bowl over the vegan butter and let the hot steam soften the dairy-free butter until soft enough to use.
Use a cookie scoop. Speed up the prep work required by using a cookie scoop. This will allow you to scoop evenly-sized dough balls with ease.
Avoid over mixing. Once the dry ingredients are added to the batter, mix at a low speed. Over-mixing will make the cookie dough tough and stringy. Mix until just combined, then stop!