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This edible peanut butter cookie dough recipe is a delicious and safe way to get your cookie dough fix! Less than 10 minutes to prep, packed with peanut butter and lots of options for add-ins like Reese’s pieces, peanut butter cups, chocolate chips and more.
We were never allowed to eat the cookie dough off of the spoon growing up–not to say that we didn’t, oops, ha.
I have been making my favorite Edible Sugar Cookie Dough so much so obviously, a peanut butter cookie dough is necessary as well!
Want actual baked cookie recipes? Try these as well: Chocolate Lava Cookies, Brownie Mix Cookies, Iced Sugar Cookies, Pistachio Chocolate Chip Cookies or theseChocolate Chip Pecan Cookies!
Why We Love This Edible Peanut butter Cookie Dough
I wasn’t allowed to eat the cookie dough as a kid, but this 10-minute peanut butter cookie dough is egg free and includes heat treated flour–so mom can’t yell at me now, right??
This peanut butter cookie dough:
- is so quick and easy to prep
- only requires a handful of simple ingredients–kitchen staples in our house too
- has all the flavor of peanut butter cookies but no baking required like your typical cookie recipes!
- is super freezer friendly
- is a fun, kid-friendly treat you can add all the extras into as well!
Ingredient Notes
- All-purpose flour is what we use in this cookie dough recipe. An all-purpose 1:1 gluten free baking powder should substitute well!
- For a richer flavor, you can use dark brown sugar. I typically use light brown sugar.
- If using a natural peanut butter, the kind you stir, you may need a bit more flour to absorb the extra oil. I use Skippy brand–the natural, no-stir variety in mine.
Ways To Vary This rEcipe
- roll them into cookie dough bites: the original way I made this recipe was as cookie dough bites/balls. This is certainly an option. Chill the dough for about 15 minutes after prepping and then roll into bite-sized balls. Enjoy!
- add-ins: lots of options to toss into the cookie dough to change it up: crushed peanut butter cups, chocolate chips, peanut butter chips, sprinkles, white chocolate chips, crushed up pretzels, and more!
Step-By-Step Instructions
Step 1: Start by heat-treating your flour and cooling it (*see notes in the recipe card for this!) Add the butter, sugars, vanilla extract, peanut butter and one tablespoon milk to a medium bowl. Using an electric mixer, beat on medium-high until smooth and creamy.
Step 2: Add in the flour and sea salt. You can whisk them together before adding, but it’s really not a major deal if you don’t for this recipe.
Step 1: Beat until incorporated. If the mixture seems too thick or dry, you can add another 1-2 tablespoons of milk to desired texture. Fold in Reese’s Pieces or desired add-ins.
Step 2: Eat straight from the bowl or chill for about 15 minutes to allow it to set up a bit more and for the flavors to really set in. Enjoy!
Recipe Tips
Heat treat the flour for safety before making this cookie dough. It has been noted that the risk of food-borne illness from raw flour may be higher than from raw eggs.
You can adjust the thickness of this cookie dough to your liking. Add some extra milk if it’s too thick and extra flour if it seems too thin.
Storage
Store this edible cookie dough in an airtight container in the refrigerator for up to a week and a half (if it even lasts that long!) You can also freeze it for up to 3 months. It’s great eaten straight from the freezer if you like! I usually let it sit out to soften for about 15 minutes from the fridge before eating.
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Disclaimer: The FDA warns that eating uncooked flour can cause illness. Please eat cookie dough at your own risk.
Edible Peanut Butter Cookie Dough
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 Tbsp sugar
- ½ c creamy peanut butter
- 1½ tsp vanilla extract
- 1-2 Tbsp milk , more if desired
- 1 cup heat-treated flour *see notes,, spooned and leveled
- ¼ tsp sea salt
- ⅓ cup crushed Reeses Pieces Candy, or other add-ins like peanut butter cups, chocolate chips, etc.
Instructions
- For your safety, before starting, heat treat and cool the flour as suggested in notes.
- Add the butter, sugars, vanilla extract, peanut butter and one tablespoon milk to a medium bowl. Using an electric mixer, beat on medium-high until smooth and creamy
- Add in the flour and sea salt and beat until incorporated. If the mixture seems too thick or dry, you can add another 1-2 tablespoons of milk to desired texture.
- Fold in Reese's Pieces or desired add-ins. Eat straight from the bowl or chill for about 15 minutes to allow it to set up a bit more and for the flavors to really set in. Enjoy!
- Store leftovers in the refrigerator for about 7-10 days or frozen for 3 months. Allow to sit out for several minutes to soften slightly before serving.
Notes
- In the oven: spread the flour on a cookie sheet and pop the pan in the oven for about 10 minutes at 300°F. Pull it together to the center and make sure it reads 160°F with an instant read thermometer.
- Microwave: Place flour in a microwave-safe bowl and heat in 30 second increments, stirring between each, until internal temperature is 160°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Um YUM!!!! Love a good edible cookie dough!