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Peanut Butter Cookie Dough

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


  • 1 and 1/4 cups (150g) white flour
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 3/4 cup (160g) creamy peanut butter
  • 1/4 cup (50g) white sugar
  • 1/2 cup + 2 tablespoons (130g) light brown sugar, packed
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract, optional
  • 1/2 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


  • HEAT 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!


Note 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)


Serving: 6servings | Calories: 437kcal | Carbohydrates: 31.5g | Protein: 9.5g | Fat: 33g | Cholesterol: 43.5mg | Sodium: 140.6mg | Fiber: 2.2g | Sugar: 11.8g