Edible Peanut Butter Cookie Dough is rich, creamy, packed with peanut butter flavor, and safe to enjoy by the spoonful when made with heat-treated flour.
Author’s Notes
Raw Cookie Dough, But Safe!
If you’ve ever snuck a bite of raw cookie dough, this recipe gives you the same satisfying flavor without the risk. It’s egg-free and uses heat-treated flour so you can enjoy it straight from the bowl.
This peanut butter version is a twist on the author’s popular chocolate chip edible cookie dough. It’s extra peanut-buttery and easy to customize with mix-ins like chopped Nutter Butters, Reese’s Pieces, chopped Reese’s Cups, or mini chocolate chips.
This is one of several edible batter recipes — other options include edible brownie batter and edible cake batter.
Peanut Butter Cookie Dough Ingredients
| Ingredient | Notes |
|---|---|
| Flour | Heat-treat before using so it’s safe to eat. Let it cool completely so it doesn’t melt the dough. |
| Butter & peanut butter | Use room-temperature unsalted butter for a smooth mix. Creamy peanut butter gives the best texture. |
| Granulated sugar & brown sugar | Brown sugar adds moisture and softness; granulated sugar keeps the dough from being too dense. Use fresh, soft packed brown sugar. |
| Heavy cream & vanilla | Heavy cream makes the dough scoopable and smooth. Vanilla is optional but adds depth. |
| Salt & mix-ins | A pinch of salt balances sweetness. Add chocolate, Reese’s, cookies, or other mix-ins to taste. |
How to Heat-Treat Flour
Raw flour can contain harmful bacteria, so heat-treating is essential. Here are safe, simple methods:
- Pre-treated flour: Purchase flour that is already labeled heat-treated.
- Microwave method: Place flour in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until the internal temperature reaches 165°F. Watch carefully to avoid burning or clumping.
- Oven method: Spread flour on a parchment-lined baking sheet and bake at 300°F, stirring every minute or two, until it reaches 165°F throughout.
Quick Tip
Heat a little extra flour in case some of it clumps or browns while treating.
Chelsea’s Notes
Cookie Dough Mix-In Ideas
The dough is delicious on its own, but these additions are fun and tasty:
- Peanut butter fans: Fold in chopped Reese’s Pieces and mini Reese’s cups.
- Fluffer Nutter: Stir in marshmallow fluff, mini chocolate chips, and chopped Nutter Butters.
- Other combinations: Try chocolate chips, peanut butter chips, M&M’s, chopped Oreos, brownie pieces, or small cheesecake bites.
Storage
Store the cookie dough in an airtight container in the refrigerator for up to 5 days. For longer storage, portion and freeze for up to 3 months; thaw overnight in the fridge before serving.
More Peanut Butter Treats:
Snacks
Homemade Peanut Butter Cups
Desserts
Peanut Butter Bars
Desserts
Chewy Peanut Butter Cookies
Desserts
Peanut Butter Cup Brownies
Edible Peanut Butter Cookie Dough
Equipment
-
Stand mixer or hand mixer
Ingredients
- 1-1/4 cups all-purpose flour (heat-treated)
- 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
- 1/2 teaspoon salt
- Optional additions see notes for mix-in ideas
Instructions
-
Heat-treat the flour first. Use a thermometer to ensure it reaches 165°F throughout. Let it cool completely before measuring. Do not use flour that is browned, burnt, or clumped.
-
In a large bowl with a stand mixer or hand mixer, beat the room-temperature butter and peanut butter until smooth, about 2–3 minutes. Add both sugars and beat until light and fluffy, 3–4 minutes. Mix in the heavy cream, vanilla (if using), and salt until combined.
-
Add the cooled heat-treated flour and mix until just combined, scraping the bowl as needed. If the dough feels dry, add extra heavy cream 1 teaspoon at a time. If too wet, add 1–2 tablespoons more heat-treated flour.
-
Fold in any desired mix-ins. Enjoy the dough fresh, chilled, or roll into bite-size balls and freeze for a cool snack.
Recipe Notes
Note 2 — Microwave method: Place flour in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until it reaches 165°F throughout. Treat an extra 1/2–1 cup to allow for any clumps.
Note 3 — Oven method: Preheat oven to 300°F. Spread flour on a parchment-lined sheet pan and bake, stirring every 1½ minutes, until the flour reaches 165°F, about 3–6 minutes. Treat an extra 1/2–1 cup as a precaution.
Storage: Refrigerate in an airtight container for up to 5 days or freeze portions for up to 3 months.
Nutrition
Nutrition information is an approximation.