This food-safe Peanut Butter Cookie Dough is creamy, rich, and indulgent! It’s easy to make and perfectly safe to consume (heat-treated flour and no eggs!).
Peanut Butter Cookie Dough
If you’ve ever been told not to eat raw cookie dough but do it anyway, this one’s for you. It’s been one of the most popular recipes on my site this month—and for good reason. So many of you have already made it and loved it!
I’m a big believer that a good treat can fix a lot. This edible cookie dough is easy to whip up with things you probably already have—no store run needed.
And good news: I didn’t stop at one. This past week, I made three more versions—Peanut Butter Cookie Dough, Edible Brownie Batter, and Edible Cake Batter. My boys are obsessed, and I hope you love them too!
Ingredients In Peanut Butter Cookie Dough
- White Flour: It’s heated to kill germs so it’s safe to eat raw.
- Butter: Leave out so it’s at room temp when you use it.
- Peanut Butter: Look for a creamy peanut butter like Jif.
- White and Brown Sugar: Sweeten the dough. Brown sugar also makes it moist.
- Heavy Cream: Adds creaminess.
- Vanilla Extract: For extra flavor.
- Salt & Baking Soda: Salt boosts flavor, and baking soda is for a cookie dough taste.
How To Make Peanut Butter Cookie Dough
- Heat Flour: Heat treat the flour to kill germs and let it cool.
- Dry Mix: Combine cooled flour with salt and baking soda.
- Wet Mix: Cream together butter and peanut butter, then add white and brown sugars, heavy cream, and vanilla.
- Combine: Mix dry and wet ingredients together.
- Extras: Stir in optional ingredients like chocolate chips.
- Enjoy: Eat the dough fresh, chilled, or frozen.
Heat Treating Flour
Heat treating flour is essential for safe edible cookie dough, as raw flour can contain harmful germs like e. coli. There are three methods:
- Buy Pre-Treated Flour: Look for flour labeled as heat-treated. Read more about it here.
- Microwave Method: Place extra flour in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until it reaches 165°F. Be careful to avoid burning.
- Oven Method: Spread extra flour on a lined baking sheet and bake at 300°F. Stir and check the temperature every 1 and 1/2 minutes until it reaches 165°F.
Variations
Personalize this Peanut Butter Cookie Dough
- Basic Version: Start with the plain base recipe.
- Peanut Lovers’ Version: Add chopped Reese’s Pieces® and Reese’s minis to the base.
- Fluffernutter Version: Mix marshmallow fluff, mini chocolate chips, and chopped Nutter Butter® cookies into the base.
- Other Mix-ins: Try milk, dark, or white chocolate chips, peanut butter chips, M&Ms, chopped Oreos®, brownie bits, or cheesecake bites.
Storage
You can cut the recipe down, but I recommend making the full batch and freezing the extra—it’s that good straight from the freezer!
Divide the peanut butter cookie dough into portions, wrap each tightly in plastic wrap, and store in an airtight container or bag. Label and freeze.
It’ll stay fresh for up to 5 days in the fridge or 3 months in the freezer.
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
Peanut Butter Cookie Dough
This edible Peanut Butter Cookie Dough is creamy, rich, and totally safe to eat—heat-treated flour, no eggs, and pure indulgence. So easy to whip up!
Equipment
- Stand mixer or hand mixer
Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda optional
- 8 tablespoons unsalted butter at room temperature
- 3/4 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/2 cup + 2 tablespoons light brown sugar firmly packed
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract optional
- Optional additions see note 1
Instructions
- You can heat treat flour in the microwave (see note 2) or in the oven (see note 3). Test the flour to ensure it’s reached a safe temperature of 165°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’s burnt). The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife.
- Add the spooned and leveled flour, salt, and baking soda to a medium 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!)
- In a large bowl with a stand mixer (or use a hand mixer), beat the room temperature (not melted) butter and peanut butter. Beat until very smooth and creamy, about 2–3 minutes. Add granulated sugar and brown sugar and beat to combine. Beat for an additional 3–4 minutes or until mixture becomes light, smooth, and fluffy. Add heavy cream and vanilla (if using) and mix until combined.
- Add the dry ingredients to the wet ingredients. Beat until just combined; do not overmix. Use a spatula to scrape the sides as needed. If the dough is at all dry, add a bit more heavy cream; if it is wet, add a tablespoon or 2 more of the heat-treated flour.
- Stir in any of desired mix-ins and enjoy! I love this dough freshly made, chilled, or even frozen!
Video
Recipe Notes
Note 1: Optional add-in suggestions: coarsely chopped chocolate or chocolate chips, chopped mini Reese’s, coarsely chopped Reese’s pieces, coarsely chopped Nutter Butters, swirl of marshmallow fluff.
Note 2: Heat treat flour 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) to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring between each burst. Take your time 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°F throughout all the flour.
Note 3: Heat treat flour in the oven: Preheat the oven to 300°F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread flour on the pan (treat 1/2 to 1 cup more than you’ll use). 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°F, it’s safe. (This takes about 3–6 minutes in my oven.)
Storage: Keep this cookie dough in the fridge for up to 5 days. To freeze, divide the dough into portions, wrap each tightly with plastic wrap, and place them in an airtight bag or container in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 31.5g | Protein: 9.5g | Fat: 33g | Cholesterol: 43.5mg | Sodium: 140.6mg | Fiber: 2.2g | Sugar: 11.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing. I tried another recipe and it just didn’t hit the spot. This recipe tasted exactly like cookie dough. So good!
So thrilled to hear this! Thanks so much Sandra! 🙂
can i make this without heavy cream?
I haven’t personally tested anything other than the heavy cream; but you could try using milk. I wouldn’t leave out liquid all together; it will turn out too dry.
same amount of milk as the heavy cream?
I had no idea about heat treating flour! Such good info and this recipe is KILLER. Thank you!
Thanks Sarah!
This looks so incredible. Me and my kids love cookie dough but try not to eat it because of the risk. They will be thrilled to have one we can make and eat. Thank you!
I can see why it’s blown up!! SO yummy! And, dangerously addicting!!
This is so good! Love the flavor and how easy it is to make!
Oh my gosh, this looks amazing. I want to eat the whole thing straight with a spoon!