![Peanut butter and Jam Edible Cookie Dough](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/35ddab076a3a3f06dbaa114b9ecf15d6.jpg?itok=MDYb6Sxh)
Edible Chocolate and Peanut Butter Cup with jam swirlEdible Chocolate and Peanut Butter Cup with jam swirl
- Shelf life:
- 1 week
- Conservation:
- Refrigeration
Containing: 1 Component
PB&J Edible Cookie Dough
Ingredients: PB&J Edible Cookie Dough
-
136 gSugar
-
664 gBrown Sugar
-
200 gButter
-
430 gMilk
-
840 gPeanut Butter
-
10 gSůl
-
616 gFlour
-
8 gVanilla Extract
-
560 gCHD-CI-6006801
-
Q.S.raspberry jam
Preparation: PB&J Edible Cookie Dough
- Toast the flour to a temp of 165F to pastuerize. Cool. Sift dry ingredients together.
- Cream together the peanut butter, butter, sugars and salt.
- Add the milk (room temperature) and combine.
- Add Peanut Butter Cups and Dark Chunks.
- Add the dry ingredients and mix until just combined.
- Swirl in raspberry jam prior to serving, as desired.
Tools
- Stand Mixer
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