Edible Peanut Butter Cookie Dough

5 from 6 votes

Edible Peanut Butter Cookie Dough is rich, creamy, egg-free, and made with heat-treated flour for safe snacking straight from the bowl!

Prep Time25

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: Peanut Butter Edible Cookie Dough

Servings: servings

Author: Chelsea Lords

Cost: $5.26

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

US - Metric

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.

Video

Notes

Note 1: Mix-in ideas: chocolate chips, chopped chocolate, mini Reese's, Reese's Pieces, chopped Nutter Butters, or marshmallow fluff.

Note 2: Microwave method: Add flour to a microwave-safe bowl and heat in 30-second bursts, stirring between each. I recommend treating an extra 1/2 to 1 cup. Check several spots and heat until the flour reaches 165°F throughout.

Note 3: Oven method: Preheat oven to 300°F. Spread flour on a parchment-lined sheet pan (treat an extra 1/2 to 1 cup). Bake, stirring every 1½ minutes, until flour reaches 165°F throughout, about 3 to 6 minutes.

Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition