Edible Peanut Butter Cookie Dough is rich, creamy, loaded with peanut butter flavor, and totally safe to eat by the spoonful!
Author’s Notes
Raw Cookie Dough, But Safe!
If you’ve ever been told not to eat raw cookie dough but do it anyway, this one’s for you! 🙂
My original chocolate chip edible cookie dough has been one of the most popular recipes on my site for years, and so many of you have made and loved it. I seriously love hearing what you think!
And since so many of you asked for more flavors, I’ve been working on a few new ones. This one is a personal favorite since I love all things peanut butter.
So here it is: Edible Peanut Butter Cookie Dough. Eat it plain or load it up with favorites like crushed Nutter Butters, Reese’s Pieces, chopped Reese’s Cups, or mini chocolate chips. Anything you love in peanut butter cookies works great here!
P.S. I’ve also got a couple more flavors: Edible Brownie Batter and Edible Cake Batter.
Peanut Butter Cookie Dough Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Flour | Heat-treat before using so it’s safe to eat. Let it cool fully so it doesn’t melt the dough. |
| Butter & peanut butter | Use room-temperature butter for a smooth mix. Creamy peanut butter works best for texture. |
| Granulated sugar & brown sugar | Brown sugar adds moisture and softness while white sugar keeps it from being too dense. Be sure to use super soft and fresh brown sugar! |
| Heavy cream & vanilla | Cream makes this peanut butter edible cookie dough smooth and beautifully scoopable. Vanilla adds extra flavor, but you can skip it. |
| Salt & mix-ins | Salt balances sweetness. Add chocolate, Reese’s, or cookies for texture. |
How To Heat Treat Flour For Peanut Butter Cookie Dough
Heat-treating flour is essential for making Edible Peanut Butter Cookie Dough safe to eat, since raw flour can contain harmful germs like E. coli. Here are three easy methods:
- Buy pre-treated flour: Look for flour labeled “heat-treated” at the store or online.
- Microwave method: Add flour to a microwave-safe bowl. Microwave in 30-second bursts, stirring between each one, until it reaches 165°F. Watch closely so it doesn’t burn or clump.
- Oven method: Spread flour on a lined sheet pan and bake at 300°F. Stir and check the temperature every 1 to 2 minutes until it reaches 165°F.
Quick Tip
Always heat a little extra flour just in case some burns or clumps.
Chelsea’s Notes
Cookie Dough Mix-In Ideas
Edible Peanut Butter Cookie Dough is delicious as is, but if you want to switch things up, here are a few fun ideas:
- Peanut butter lovers: Stir in chopped Reese’s Pieces and mini Reese’s cups.
- Fluffer Nutter: Add marshmallow fluff, mini chocolate chips, and chopped Nutter Butters.
- Mix it up: Try chocolate chips, peanut butter chips, M&M’s, chopped Oreos, brownie pieces, or cheesecake bites.
Storage
Store Peanut Butter Cookie Dough in an airtight container in the fridge for up to 5 days. For longer storage, wrap portions tightly and freeze for up to 3 months. Thaw overnight in the fridge.
More Peanut Butter Treats:
Edible Peanut Butter Cookie Dough
Video
Equipment
- Stand mixer or hand mixer
Ingredients
- 1-1/4 cups all-purpose flour
- 8 tablespoons unsalted butter at room temperature
- 3/4 cup creamy peanut butter like Skippy
- 1/4 cup granulated sugar
- 1/2 cup + 2 tablespoons light brown sugar firmly packed
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract optional
- 1/2 teaspoon salt
- Optional additions see note 1
Instructions
- Heat treat the flour first (see note 2-3). Check with a thermometer to make sure it reaches 165°F throughout. Let cool completely before using. Do not use flour that looks browned, smells burnt, or has clumps. It should stay light in color and fluffy. Once cooled, spoon flour into a measuring cup and level off the top with the back of a knife.
- In a large bowl using a stand mixer or hand mixer, beat the room temperature butter and peanut butter until smooth and creamy, about 2 to 3 minutes. Add both sugars and beat again. Continue mixing for 3 to 4 minutes, until light and fluffy. Add the heavy cream, vanilla, and salt and mix until combined.
- Add the flour and mix until just combined. Scrape down the sides as needed and avoid overmixing. If the dough seems dry, add a little more heavy cream, 1 teaspoon at a time. If it seems too wet, add 1 to 2 tablespoons more heat-treated flour.
- Stir in any desired mix-ins and enjoy! This dough is delicious freshly made, chilled, or rolled into bite-size balls, frozen, and eaten straight from the freezer.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
