No-Bake Peanut Butter Breath Chocolate Chip Cookie Dough

Equipment

• 4-quart Mixing bowl
• Kitchen scale
• Rubber spatula
• Measuring cups and measuring teaspoons (1 c, ½ c, 1/3 tsp. & 1 tsp.)
• Hand Mixer or Kitchen Aid
• Strong wooden spoon for folding in chocolate chips
• Rubber gloves
• Baking sheet for portioning into balls -or- airtight container for bulk storage for scooping on demand

Ingredients

• ½ pound softened and slightly melted butter or coconut oil
• 6 ounces peanut butter
• ½ cup granulated sugar
• ½ cup dark brown sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 3 drops Mendo Breath by True Terpenes
• 2.5 cups flour
• 1 – 11-ounce package milk chocolate chips or other preference

Directions

1. Cream sugars and peanut butter.
2. Heat butter or coconut oil until slightly melted but not fully melted, add to peanut butter and sugars, continue to cream until batter begins to “ribbon”.
3. Once, sugars and butters are creamed, incorporate well: salt, vanilla, and Mendo Breath Terpenes.
4. About 1 cup at a time, add flour to already combined ingredients, incorporating fully and scaping bowl edges with each new addition of flour.
5. Once all flour is incorporated, fold in chocolate chips.
6. Portion into approximately 1-inch balls for a quick terpy cookie dough bite, or store bulk in an airtight container to portion as you please on demand.

*Refrigerate or freeze until firm before storing balls of dough to prevent sticking. Store in refrigerator for up to 2 weeks or freeze for up to 3 months.