Peanut Butter Cookie Dough Grahamwiches
Peanut butter cookie dough grahamwiches combine crunchy graham crackers with an edible peanut butter cookie dough that gets dunked in chocolate for good measure!
Servings: 15 people
Equipment
Ingredients
- 15 graham cracker sheets
- 1/2 cup softened butter 1 stick
- 3/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour heat treated
- 2 cups semi-sweet chocolate chips
- 2 tbsp vegetable oil
Instructions
- Line a 9x13 baking pan with parchment paper or plastic wrap, making sure to leave some overhang on the sides.
- Break each graham cracker sheet in half so they’re now in squares, then cover the bottom of the pan with half of the graham crackers. I fit 15 squares in the bottom of mine.
- In a medium mixing bowl, combine softened butter, peanut butter, granulated sugar, and brown sugar. Mix until smooth and creamy, then mix in the milk and vanilla extract.
- Add the flour to a microwave safe bowl and microwave for 45-60 seconds. Sprinkle in the heat-treated flour, then mix to form a dough.
- Evenly distribute the cookie dough on top of the graham crackers, then gently press down to compact the cookie dough into an even layer.
- Place the remaining squares of graham crackers on top, trying your best to lightly press into the cookie dough layer without breaking them.
- Lift the plastic wrap overhang up to cover the surface, then transfer to the fridge to chill for a minimum of 30 minutes.
- Once chilled, slice into squares, then transfer to a baking sheet lined with parchment paper or a silicone baking mat.
- In a microwave safe bowl, combine semi-sweet chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
- Dip each grahamwich halfway into the melted chocolate, then return to the prepared baking sheet. Transfer to the fridge to set the chocolate before enjoying!