Savor the peanut buttery goodness of this edible peanut butter cookie dough recipe. Easy, delicious, and oh-so-addictive. A perfect treat!
If you love peanut butter cookies, you’ll love this edible peanut butter cookie dough recipe! While most people will sneak a little bite of cookie dough before baking a batch of cookies, it’s actually not safe to eat due to the eggs and untreated flour.
Thankfully, if you love unbaked peanut butter cookie dough, this recipe tastes just like it but has no eggs and we heat treat the flour so it is safe to eat raw!
Similar to edible sugar cookie dough and edible brownie batter, this peanut butter version is a simple and delicious no-bake treat.
Why you’ll love it:
- Safe to Eat: This cookie dough can be enjoyed without worry!
- Quick and Easy: This easy treat that can be whipped up in less than 10 minutes!
- Versatile and Fun: From spooning straight from the bowl as late night snack, to using as a filling for cakesicles or making truffles, it’s a fun and versatile dessert!
Ingredients
- Peanut butter: I personally prefer the smooth, no stir peanut butter such as JIF of Skippy, but you can use any type of peanut butter you want. Natural peanut butter works, and even crunchy peanut butter if you like little bits of actual peanuts in your dough.
- Butter: Both salted butter and unsalted butter work in this recipe.
- Milk: Any type of milk will work. Whole milk, low fat, non-fat and non-dairy milks such as oat milk, soy milk ,and almond milk.
- All-Purpose Flour: this recipe uses regular, all-purpose flour. Be sure to heat treat the flour to kill any bacteria.
How to make
Similar to these no-bake peanut butter cookies, this is a quick and easy peanut butter snack, that can be make it less than 15 minutes!
Step 1: Heat Treat Flour
Because raw flour can harbor bacteria, you’ll need to heat it up before using. Heat treating the flour will kill anything unwanted and makes the flour safe for consumption. You’re looking to get it to at least 165℉. There are 2 easy ways to achieve this:
- Microwave for 1 minutes, stirring every 15-20 seconds (my favorite method).
- Spread the flour on a baking sheet and bake the flour at 350℉ for 3-5 minutes.
Be sure to let the flour cool a few minutes before adding to the dough or it can melt the butter. You can also sift it to get rid of any lumps.
Step Batter: Make Cookie Dough
Cream Butter, Peanut Butter, and Sugar: Using a standing mixer with a beater attachment, or using a large bowl with a hand held mixer, mix the softened butter, peanut butter, and white sugar and brown sugar on medium speed for 2-3 minutes until very light and fluffy. This will also help reduce the grittiness a bit. Be sure to scrape down the sides of the bowl with a spatula to ensure all the butters and sugars have mixed.
Add in Flour, Vanilla, and Milk: Turn off the mixer and add in the cooled all-purpose flour, vanilla extract, and 1 tablespoon milk. Remix until fully combined, scraping down the sides of the bowl as necessary.
Check the consistency: If it is too dry, add a bit more milk 1 tablespoon at a time. If it’s too thin add a bit more heat-treated flour. Mix in any optional add-ins like chocolate chips or M&Ms and enjoy!
Tips and Tricks
- Make sure to let the flour cool before adding to the cookie dough or it can melt the butter. You can also sift to get rid of any lumps.
- To make this even easier, you can microwave the butter and simply mix all the ingredients together in a bowl with a spoon, spatula, or whisk! It won’t have exactly the same texture as traditional cookie dough but it is still delicious!
- Regular cookie dough is a little gritty, and so is this edible cookie dough version. But, refrigerating the dough can help improve the texture by softening some of the grittiness.
- This recipe makes 4 generous servings, but can easily be scaled down for a single serving, or doubled or tripped for a crowd!
Variations
- Peanut butter and jelly: Gently swirl in 1/4 cup of jam or jelly.
- Chocolate Peanut Butter: Add in ¼ cup of cocoa powder along with the all-purpose flour.
- Peanut Butter Chocolate Chip: Add in ½ cup of your favorite chocolate chips (dark chocolate, milk chocolate, semi-sweet, and white chocolate chips all works!) you can also use chopped chocolate bars or candy like Reece’s Peanut Butter Cups.
Uses
As with my other edible cookie dough, there are so many fun things you can make.
- Truffles: Roll into a small balls and coat with chocolate for fun and easy peanut butter cookie dough truffles.
- Cake Pop and Cakesicle Filling: This is one of my favorite ways to use this edible dough! Simple substitute the cake and frosting for the prepared sugar cookie dough in cakesicles and cake pops.
- Cake and Cupcake Filling: Yup, you can use this in addition to or in place of frosting in between cake layers! You can also use it as a cupcake or jar cake filling.
- Dessert Topping: You can use this on top of, or mixed into brownies, ice cream, rice krispie treats, and other desserts!
- Chocolate Peanut Butter Bark: Use in between two layers of melted chocolate for an easy Peanut Butter Bark Recipe.
FAQ
Technically, raw cookie dough is not safe to eat due to the raw eggs and raw flour. But, this recipe is egg free and we heat treat the flour so it’s safe to eat as is.
According to the CDC, flour is raw and hasn’t been treated to kill germs that can cause food-poisoning like Salmonella or E. Coli. And while you can buy heat treated flour, it’s expensive and it’s super easy to heat treat regular flour all home. All you need to do is microwave it or bake it until it reaches 165 ℉.
No, this cookie dough is meant to be eaten raw so I do not recommend baking these like normal cookies.
Storing and Making Ahead
This edible sugar cookie dough recipe can be made 1-2 days in advance and will last another 1-2 days in the refrigerator once made.
It is also very freezer friendly, and the edible dough can be frozen 1-2 months. Let defrost in the refrigerator and come to room temperature before consuming.
Looking for more peanut butter recipes? Check these out!
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Edible Peanut Butter Cookie Dough
Equipment
- Mixer
INGREDIENTS
- 1 cup all-purpose flour 125 grams
- 3 tbsp softened butter salted or unsalted
- ⅓ cup creamy peanut butter
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 2-4 tbsp milk
- Pinch salt
- ½ cup mix-ins optional
Instructions
- Microwave the flour in 20 second intervals until it reaches 165℉ degrees, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake the flour in a 350 ℉ degree oven or 3-5 minutes. Wisk or sift to remove any lumps and let cool.
- Using a standing mixer, a large bowl with a hand held mixer, or a spatula cream the butter, granulated sugar sugar, brown sugar, and peanut butter on medium speed until light and fluffy.
- Add in flour, vanilla, salt. Add in milk 1 tablespoon at a time until desired consistency is reached.
- Gently fold in any mix ins using a spatula or spoon. Enjoy!
Notes
- Make sure to let the flour cool before adding to the cookie dough or it can melt the butter. You can also sift to get rid of any lumps.
- This recipe can be halved or doubled as needed.
- This recipe will last 3-4 in an airtight container in the refrigerator and can be frozen up to two months.
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