Frozen - Cookie Dough - Peanut Butter Miso*

Enjoy freshly baked cookies at home with this delicious cookie dough.  It is delivered frozen, so you can keep it in your freezer for a rainy day, or thaw immediately to enjoy freshly-baked cookies at home! This twist on a classic peanut butter cookie results in a savory and sweet cookie that is crispy on the outside yet chewy throughout. Made with high-quality Kerrygold butter, organic peanut butter, chickpea miso and even a bit of sesame oil, you won't want to miss out! Size & Packaging Size: 1 pint/1 lb 1 lb of cookie dough makes about a dozen cookies. Packaged in plastic. Ingredients Ingredients: Peanut butter O, Miso Masters chickpea miso (handmade rice koji O, whole chickpeas O, salt, water, koji spores), Kerrygold butter, raw* Bob's Red Mill GF flour (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum), sesame oil, raw* egg L, raw cane sugar, brown sugar, vanilla, baking powder, baking soda, and salt. O = organic L = local *Consuming raw or undercooked meats, poultry, seafood, shellfish, flour or eggs may increase your risk of foodborne illness. Cook fully before eating. Please be aware that all products are made in a kitchen that uses products such as peanuts, tree nuts, coconut, dairy, eggs, wheat/gluten, fish, shellfish and soy. While we take steps to minimize the risk of cross-contamination, there is always risk of contamination, therefore we cannot guarantee that any of our products are safe to consume for people with severe allergies. Preparation Preheat oven to 350F. Line baking sheet with parchment. Scoop out about 2 Tbs of cookie dough, roll into ball, dip into cane sugar and place onto parchment, leaving space for cookies to spread. Bake 8 minutes. Remove from oven and rap a couple of times on the countertop to deflate the cookies. Place back into oven for 5-7 minutes, until edges are golden. Let cool and enjoy on their own or with a glass of milk! Serving Suggestions Bake smaller cookies by using 1 Tbsp of dough each, and decrease baking time slightly. Allow vanilla, or salted caramel ice cream to soften slightly. Now, spread a scoop of ice cream between two cookies. Roll the sides in chopped peanuts for an added layer of decadence. Make a Cookie Sundae by placing freshly baked cookies in a bowl, adding a scoop of ice cream and drizzling with caramel sauce, nuts or even toasted sesame seeds. Crumble cookies and blend them with vanilla ice cream, a scoop of peanut butter and milk for a cookie milkshake!