Last updated on
Peanut Butter Cookie Dough
Enjoy eating cookie dough with this delicious edible peanut butter cookie dough recipe! Just combine your ingredients and you’re done.
Jump to Recipe
Table of Contents
This edible Peanut Butter Cookie Dough is absolutely mouth-watering. Best of all, there’s no waiting for cookies to bake! Just combine your ingredients and you’re done.
MORE RECIPES: Butterscotch Toffee Cookies | Peanut Butter Lava Cookies | Butter Cookies
Everyone loves eating cookie dough, even though we know we shouldn’t. Sure, cookies are great, but with this edible Peanut Butter Cookie Dough, you can indulge in the guilty pleasure of snacking on cookie dough without any risk!
Peanut Butter Cookie dough is ideal for keeping in your fridge so that you always have some of your favorite snack on hand for friends or family. Or even just for yourself, for a midnight snack.
There’s no need to sneak bits of cookie dough anymore! And this Peanut Butter Cookie Dough is absolute heaven for peanut butter lovers! With this Peanut Butter Cookie Dough, you can skip the cookies and go straight for the dough!
Peanut Butter Cookie Dough Ingredients
- Flour - all-purpose flour
- Peanut butter - creamy peanut butter, your favorite brand (I used Jif)
- Butter - salted sweet cream butter
- Sugar - light brown sugar
- Sugar - granulated sugar
- Heavy cream
- Vanilla - pure vanilla extract
- Peanut butter cups - mini peanut butter cups
This Peanut Butter Cookie Dough is made with basic ingredients you probably already have in your pantry. Feel free to add some of your favorite mix-ins like M&Ms, chocolate chips, chopped peanuts, etc, to make this recipe uniquely yours!
Peanut Butter Cookie Dough has no eggs and heat treats the flour to make it completely safe to eat. Heat treating your flour is a piece of cake (or in this case, dough) and can be done ahead of time. Aside from “baking” the flour, as described in steps 1 and 2, you can also microwave the flour in 30-second increments in a microwave-safe bowl.
When making your Peanut Butter Cookie Dough, make sure that you beat the butter and sugar well. This helps prevent your dough from being grainy. You don’t want to overmix your dough after you’ve added the heat-treated flour. The flour will activate the gluten, and overmixing will cause your cookie dough to end up like play dough.
How to Make Peanut Butter Cookie Dough
FIRST STEP: Preheat the oven to 300°F. Line a baking sheet with parchment paper.
SECOND STEP: Evenly spread the flour over the parchment paper. Allow the flour to “bake” for 5 minutes. This will kill any pathogens that may be present in the flour. Allow the flour to cool completely. You may need to sift the flour before adding it to the peanut butter mixture.
THIRD STEP: Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the peanut butter and softened butter for 1 to 1½ minutes until smooth.
FOURTH STEP: Add the sugars, heavy cream, and vanilla extract. Continue beating for another 1½ to 2 minutes until the mixture is smooth.
FIFTH STEP: Lower the mixer speed to medium. Add in the flour and mix just until well incorporated.
SIXTH STEP: Add the chopped mini peanut butter cups and mix just until combined. Cover and chill for 30 minutes before serving.
Why is it unsafe to eat traditional cookie dough?
Any food with raw eggs or raw flour contains bacteria that can make a person sick. The process of heat treating the raw flour ensures that there are not any harmful bacteria in the flour if it is not being baked, such as part of this raw cookie dough recipe.
Can I bake cookies using this cookie dough?
This cookie dough is specifically for eating and not meant for baking. Without the eggs and leavening agent (baking soda or powder), you would end up with very flat cookies.
Can I freeze this edible cookie dough?
You can freeze this great recipe stored in an airtight container for up to 3 months.
How to Store Peanut Butter Cookie Dough
IN THE FRIDGE: Peanut Butter Cookie Dough can be stored in an airtight container in the refrigerator for up to 1 week.
IN THE FREEZER: Peanut Butter Cookie Dough can be stored in an airtight container in the freezer for up to 3 months. Make sure that you thaw the dough in the refrigerator before serving.
Peanut Butter Cookie Dough
Enjoy eating cookie dough with this delicious edible peanut butter cookie dough recipe! Just combine your ingredients and you’re done.
Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- ¾ cup creamy peanut butter, your favorite brand (I used Jif)
- ½ cup salted sweet cream butter, softened
- ¾ cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 4 tablespoons heavy cream
- 1½ teaspoons pure vanilla extract
- 2 cups mini peanut butter cups, chopped
DIRECTIONS
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Evenly spread the flour over the parchment paper. Allow the flour to “bake” for 5 minutes. This will kill any pathogens that may be present in the flour. Allow the flour to cool completely. You may need to sift the flour before adding it to the peanut butter mixture.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the peanut butter and softened butter for 1 to 1½ minutes until smooth.
- Add the sugars, heavy cream, and vanilla extract. Continue beating for another 1½ to 2 minutes until the mixture is smooth.
- Lower the mixer speed to medium. Add in the flour and mix just until well incorporated.
- Add the chopped mini peanut butter cups and mix just until combined. Cover and chill for 30 minutes before serving.
Nutrition
Calories: 1700kcal | Carbohydrates: 191g | Protein: 31g | Fat: 97g | Saturated Fat: 38g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 912mg | Potassium: 887mg | Fiber: 9g | Sugar: 138g | Vitamin A: 1009IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 5mg
Tried this recipe? Don't forget to rate it! Leave recipe feedback in the comments below
Leave a Comment