Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.
Breakfast, Recipes, Spreads

#Choctoberfest: Chocolate Cookie Dough Peanut Butter

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean’s Butter Flavored Coconut Oil.

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.

Have you made homemade nut butter yet? It’s one of those recipes that people give you a doubletake when you say, “oh, I made peanut butter this weekend.” It does sound fancy, I’ll admit. But can I tell you a secret? It’s not as impressive as it sounds! As long as you have a good food processor or blender, making nut butter is e-a-s-y. And it tastes amazing, especially since you can customize it a whole bunch. And that’s EXACTLY what I did here!

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.

I know almond, cashew, etc. butters are trendy, and they’re fun and good… but my personal favorite nut butter is the classic peanut butter! When I make it at home, I love throwing in some warm spices, chia seeds, and a little honey or maple syrup for sweetness. But since it’s #Choctoberfest, I had to go in the chocolate direction. Oh darn! But you know me… I didn’t want to JUST make chocolate peanut butter. I wanted to make it even more special. What to do?! Add some buttery goodness in the form of Barlean’s Butter Flavored Coconut Oil, along with some vanilla, brown sugar, and chocolate chips in a nod to cookie dough. Yes, please!

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.

Thanks to our fabulous #Choctoberfest sponsor, Barlean’s, this chocolate peanut butter really tastes great. Though you can make nut butter without any added oils, for homemade nut butter, a little oil really does help everything come together. Normally I use canola or olive oil, but this coconut oil (and its buttery taste) was so welcome. Barlean’s makes superfood nutrition easy, and that’s true with my chocolatey recipe!

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.

My family and I have been enjoying this Chocolate Cookie Dough Peanut Butter on the daily over the past week. I can’t decide on my favorite use. It’s great stirred into oatmeal or on a banana. But if I’m being TRULY honest… I’ve probably consumed half the jar by the spoonful. No joke. But it’s not just me! My two year old now says “spoon like Mama!” because he’s seen me sneaking spoonfuls of Chocolate Cookie Dough Peanut Butter a few too many times. Ooops! Guess that’s just an excuse to make a second batch. 🙂 I’ll have to experiment with different textures. I left this version a little chunky, but you can also smooth it out more if you prefer. I guess you’ll have to make a few batches too to see how it’s best! 🙂 Enjoy!

one year ago: Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method
two year ago: Banana Espresso Chocolate Crumb Cake
three years ago: Coconut Oil Dark Chocolate Chip Cookies
four years ago: Asian Turkey Meatballs with Carrot Rice
five years ago: Cream of Broccoli Soup with Cheese
six years ago: No Bake Tropical Energy Bites
seven years ago: Garlicky Pasta with Fresh Tomatoes and Basil
eight years ago: Pillow Cookies

Please check out other delicious #Choctoberfest recipes here! And enter our giveaway this week here! 🙂 

Chocolate Cookie Dough Peanut Butter

  • Servings: makes 2 cups
  • Print

Ingredients:

  • 16 ounces dry roasted unsalted peanuts
  • 3 tablespoons Barlean’s Butter Flavored Coconut Oil
  • 1/4 cup cocoa powder
  • 1/4 cup brown sugar, packed (or to taste)
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons mini chocolate chips

Directions:

In a food processor, pulse together peanuts and coconut oil until the peanuts are pretty broken down, but aren’t completely smooth yet.

Add cocoa powder, brown sguar, chia seeds, vanilla, and salt. Pulse a few more times until everything starts to come together, scraping the sides with a spatula as necessary. Repeat until mixture is smooth.

Add mini chocolate chips and pulse once to incorporate.

Store in a jar or other air-tight container in the refrigerator, up to one month.

For easier spreading, allow to sit at room temperature for about 15 minutes. Alternatively, microwave for 15-20 seconds or until stirrable. This peanut butter is delicious on toast, with apples or bananas, on oatmeal, or just by the spoonful!

Disclosure: I received free product from Barlean’s to use in this recipe for #Choctoberfest. I was not required to review them or provide positive feedback. All opinions are my own. You can learn more about Barlean’s and get great recipe ideas from them on PinterestFacebookInstagram, and Twitter.

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