If you’re a regular reader of Saturday Sweets, then you know I’m all about guilty pleasure foods. One guilty pleasure I think most people can agree with is raw cookie dough. Is it possible to bake cookies and not eat at least 3 cookies worth (or sometimes half a batch) of dough in the process? It’s not at all possible in my kitchen.

While we’ve been told raw dough isn’t safe to eat – even though I’ve never actually gotten sick from it and it usually doesn’t stop me – Hampton Creek, the makers of Just Mayo, Just Dressing, Just Cookies are launching Just Cookie Dough this week at familiar retailers aka Publix and Whole Foods. Just Cookie Dough has been created by a team of Michelin Star Chefs. It comes in three favorite flavors: Birthday Cake, Chocolate Chip, and Peanut Butter Chocolate Chip. 

Hampton Creek is very aware of the roughly 15 million Americans that suffer from food allergies - egg and dairy accounting for 90% of those. Just Cookie Dough is egg and dairy free, which are traditionally used in most store-bought cookie doughs. Instead, they use healthier and sustainable (plant-based) food products made by harnessing the untapped power of our plant kingdom. 

Just. Cookie Dough can be eaten raw right out of the container with a spoon or it can even be baked like a regular cookie. They’ve even gone as far as creating and testing tons of easy recipes that can be used to enjoy their new cookie dough.

When I tested their cookie dough flavors, I happened to be in a very peanut butter-y mood so the Peanut Butter Chocolate Chip gave me all the feels.

Here’s one of my favorite recipes using their peanut butter cookie dough:

Peanut Butter Pie

Ingredients:

1 (14 oz) jar Just Chocolate Chip Cookie Dough

3 cups powdered sugar, sifted

2 tablespoons coconut oil, melted

1 cup chunky peanut butter

7 tablespoons water

1 cup semi-sweet chocolate chips

Bake the cookie crust: Using the jar of Chocolate Chip Cookie Dough

Heat oven to 350°F. Scoop out the entire jar of Just Chocolate Chip Cookie Dough and evenly press onto the bottom of an ungreased 9-inch springform pan. Bake for 15 minutes or until golden brown. Allow to cool in the pan.

Make the peanut butter filling:

In a food processor, process the powdered sugar, coconut oil, peanut butter and water until paste forms. Don't over-process the mixture, there should still be some texture from the crunchy peanut butter. Spread the mixture evenly over the cookie crust. 

Melt the chocolate topping:

Melt the chocolate chips in the microwave in 30-second intervals, stirring in-between, until completely melted. Spread the melted chocolate over the top of the pie.

Alternatively, you can melt the chocolate with a double boiler. To set up a double boiler, put about 1 inch of water in a medium saucepan and bring to a simmer over low heat.  Set the chocolate chips in a heat-proof bowl over the simmering water. Stir occasionally until chocolate is fully melted. Spread melted chocolate over peanut butter mixture.

Chill the pie:

Refrigerate for about 1 hour until set, then slice and serve.

Kind of makes you want to get in the car and head to the store to buy some, doesn’t it? Be sure to check out Just Cookie Dough landing in stores all over Miami this week!