Home > Desserts > Peanut Butter Cookie Dough Peanut Butter Cookie Dough April 8, 2020 | 8 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This food-safe peanut butter cookie dough is creamy, rich, and indulgent tasting! It’s easy to make and perfectly safe to consume (no eggs and heat treated flour!) Peanut butter cookie dough Ever since stay-in-home suggestions or orders have been in place, this edible cookie dough has blown up on my site. It’s become the most popular recipe this last month, and so many of you have tried and loved it. A lot more of you are baking from home, trying new recipes, and enjoying comfort food — I know we are! I completely subscribe to the idea that during a time of uncertainty and so much abnormalcy, having a good treat can offer some comfort. Edible cookie dough is also a recipe that you likely have all or most of the ingredients for at home already, so it’s a perfect dessert candidate. This last week I worked hard on creating not just one more cookie dough recipe, but three — this peanut butter cookie dough, edible brownie batter, and edible cake batter. I hope these recipes bring some joy to you at this time, they have certainly made my boys’ days! This peanut butter cookie dough version has been voted the favorite by the family, so I had to share it first. (Brownie batter is my personal favorite, but are you surprised?!) Eating raw cookie dough Regular (raw) cookie dough isn’t considered safe to eat because of health concerns revolving around both the flour and uncooked eggs. So this peanut butter cookie dough recipe is specially formulated to be safe while also tasting just like regular cookie dough. There are no eggs in this recipe and we heat treat the flour to ensure everything is up to safety standard for consumption. Heat treating flour A lot of people are surprised to find flour a culprit for sickness in unbaked cookie dough. Flour doesn’t look like a raw food, but it actually is. This means it hasn’t been treated to kill germs (think e. coli) which can cause food poisoning (source). So, when making cookie dough that is edible, we need to first cook the flour (or heat treat it) to ensure we kill any potential bacteria. There are 3 options for heat treating your flour. Purchase flour that has already been heat treated. Heat treat it in the microwave: add the flour to a microwave safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds). Heat treat it in the oven: preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you’ll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe. Tips for heat treating flour Let flour cool completely before using. If you use hot flour, this cookie dough won’t turn out right. Let the flour cool completely at room temperature, or speed up the process by placing the tray in the fridge or freezer. If baking or microwaving left your flour with any clumps, break up those clumps with your fingers. Discard any clumps that won’t break up easily. If flour stuck to the sides or bottom of the pan, don’t scrape it up for the dough. If there are discolored sections (brown or light brown flour) discard that flour, it will make the dough taste like burnt popcorn! (This is why we heat treat a bit more flour than we’ll need!) You want the heat treated flour to look just like regular flour (light, fluffy, & white) — discard parts that don’t look like this. Peanut butter cookie dough tips Use room temperature (not melted) butter: for this dough to whip together beautifully and not be grainy, we want the perfect temperature butter. For best results, leave your butter out at room temperature an hour before using. To speed up the process of getting room temperature butter, use this great hack. Take time beating the dough: to avoid grainy cookie dough or dough that will separate, take your time beating the ingredients until they’re well incorporated, light, and fluffy. Store the dough in the fridge or freezer (more on this below), but this dough is so delicious eaten after being chilled or straight out of the freezer! Here’s perhaps an annoying tip, but just because I’ve been here (a time too many), don’t eat a ton of this dough in one sitting. While it’s safe to eat the entire batch (and you do you), this dough is extremely sweet and large quantities consumed will likely give you a pretty good stomachache. (I’m speaking from too much experience here haha!) Storage While you can reduce the amount of each of the ingredients called for in this recipe to make a smaller batch of dough for one, I recommend skipping the trouble, making this recipe as is, and then dividing it into portions, and freezing. In fact, this peanut butter cookie dough is divine straight out of the freezer! Divide the dough in portions (an ice cube tray makes this easy for smaller portions!), wrap portions tightly with plastic wrap, and place in an airtight bag or container. Label the bag and freeze until you are ready to eat it. This way you have edible peanut butter cookie dough on hand whenever you need it! When wrapped and stored correctly, this cookie dough will stay fresh in the fridge for up to five days, or in the freezer for up to 3 months. Personalize this peanut butter cookie dough I made a few different versions of peanut butter cookie dough to give flavor suggestions, but feel free to get creative with your favorite add-ins! Regular peanut butter cookie dough: the base recipe doesn’t have any additions, it’s plain peanut butter cookie dough and a great canvas for add-ins. Peanut lovers’ cookie dough: we take the base and add coarsely chopped Reese’s pieces and coarsely chopped Reese’s minis. Fluffernutter peanut butter dough: we take the base recipe and add in marshmallow fluff, mini chocolate chips, and coarsely chopped Nutter Butter cookies. Other mix-in ideas: milk chocolate chips, dark chocolate chips, white chocolate chips, peanut butter chips, M&Ms, chopped Oreos, brownie bits, chopped up cheesecake bites More peanut butter treats: Peanut Butter Granola delicious snack or breakfast! Peanut Butter Blossoms peanut butter cookies with chocolate kisses The BEST Chewy Peanut Butter Cookies (reader favorite recipe!) Peanut Butter Rice Krispies Treats with chocolate topping No Bake Peanut Butter Cheesecake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Cookie Dough 5 from 5 votes - Review this recipe This food-safe (edible) peanut butter cookie dough is creamy, rich, and indulgent tasting! It's easy to make and perfectly safe to consume (no eggs and heat treated flour!) SAVE TO RECIPE BOX Print Recipe Peanut Butter Cookie Dough 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This food-safe (edible) peanut butter cookie dough is creamy, rich, and indulgent tasting! It's easy to make and perfectly safe to consume (no eggs and heat treated flour!) Course Dessert Cuisine American Keyword peanut butter cookie dough Prep Time 25 minutes Total Time 25 minutes Servings 6 servings Calories 437kcal Cost $3.26 Ingredients1 and 1/4 cups (150g) white flour8 tablespoons (113g) unsalted butter, at room temperature3/4 cup (160g) creamy peanut butter1/4 cup (50g) white sugar1/2 cup + 2 tablespoons (130g) light brown sugar, packed2 tablespoons heavy cream1 teaspoon pure vanilla extract, optional1/2 teaspoon fine sea salt AND baking soda Optional add-in suggestions: coarsely chopped chocolate or chocolate chips, chopped mini Reeses, coarsely chopped Reese's pieces, coarsely chopped Nutter Butters, swirl of marshmallow fluff InstructionsHEAT TREAT FLOUR: See note 1; you can heat treat flour in the microwave or in the oven. Test the flour to ensure it's reached a safe temperature of 165 degrees F. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Use a spoon to spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a butter knife.DRY INGREDIENTS: Add the spooned and leveled 1 and 1/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to a medium size bowl and stir. (While we aren't baking this dough, the baking soda gives it an authentic cookie dough flavor; leave it out if desired, just don't forget the salt!)WET INGREDIENTS: In a large bowl with a stand mixer (or use hand mixers beat), add the 8 tablespoons room temperature (not melted) butter and 3/4 cup peanut butter. Beat until very smooth and creamy, about 2-3 minutes. Add the 1/4 cup white sugar and 1/2 cup + 2 tablespoons brown sugar and beat to combine. Beat for an additional 3-4 minutes or until mixture becomes light, smooth, and fluffy. Add the 2 tablespoons heavy cream and 1 teaspoon vanilla and mix until combined.COMBINE: Add the dry ingredients to the wet ingredients. Beat until just combined; do not over-mix. Use a spatula to scrape the sides of the bowl as needed. If the dough is at all dry, add in a bit more heavy cream; if it is at all wet, add in a tablespoon or two more of the heat-treated flour.ENJOY: Stir in any of desired mix-ins and enjoy! We love this dough freshly made, chilled, or even frozen! Recipe NotesNote 1: Heat treat it in the microwave: add the flour to a microwave safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds). Heat treat it in the oven: preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you'll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. (This takes about 3-6 minutes in my oven) Nutrition FactsServing: 6servings | Calories: 437kcal | Carbohydrates: 31.5g | Protein: 9.5g | Fat: 33g | Cholesterol: 43.5mg | Sodium: 140.6mg | Fiber: 2.2g | Sugar: 11.8g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.