Edible Peanut Butter Cookie Dough
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Raise your hand if you like to sample the cookie dough before it makes its way into the oven? Yeah, me too. It’s my favorite thing, actually. But let’s be real, raw cookie dough can be a bit of a gamble, can’t it?
Well my friend, I’ve got the perfect solution for you—my new edible peanut butter cookie dough. This recipe is safe, scrumptious, and oh-so-dough-satisfying.
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What You Need For Edible Peanut Butter Cookie Dough
- Unsalted butter
- Peanut butter
- Brown sugar
- Vanilla extract
- Sea salt
- Heat-treated flour
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The Super Simple Mixing Process
- Cream the Butter, Peanut Butter, and Brown Sugar: In a small mixing bowl, use the back of a spoon to cream together the butter, brown sugar, and peanut butter until the mixture is smooth and well-combined. There’s no need for a mixer or fancy equipment here.
- Add Vanilla Extract and Sea Salt: Next, stir in 2 teaspoons of vanilla extract and 1/8 teaspoon of sea salt. Continue to cream the mixture until it’s nice and smooth.
- Incorporate the Flour: Finally, add in 1/2 cup of heat-treated all-purpose flour. Stir well until the flour is fully incorporated and you have a smooth looking dough.
- Serve or Store: You can serve this cookie dough immediately in two small bowls or refrigerate it for 3-4 days.
Why You’ll Love This Recipe
- Nostalgia: There’s just something about cookie dough. It brings back memories of baking with my mom, stealing spoonfuls of dough when she wasn’t looking.
- Quick and Easy: With just six ingredients and a few simple steps, you can whip up this cookie dough in no time. It’s perfect for a quick dessert without any hassle (or cleanup).
- Safe to Eat: Unlike traditional cookie dough, this yummy version is safe to eat raw. No raw eggs and heat-treated flour mean you can indulge without worry whenever you want to.
- Customizable: This is the fun part. Feel free to get creative with this recipe. This peanut butter cookie dough is a great base for all sorts of mix-ins, if that’s your jam.
Tip
You can heat-treat the flour in advance and store it in an airtight container for later use. If you heat-treat it while making the cookie dough, make sure to let it cool completely before adding to the dough.
Serving Suggestions
While eating this cookie dough straight from the bowl is perfectly acceptable (and highly recommended, if you ask me), here are a few fun ideas to fancy it up:
- Cookie Dough Bites: Roll or scoop the dough into small balls and chill them in the fridge for a bite-sized treat.
- Cookie Dough Dip: Serve it with pretzel sticks, apple slices, or graham crackers for a fun hands-on treat.
- Ice Cream Topping: Crumble it over vanilla ice cream and drizzle chocolate sauce over the top for an extra indulgent sundae. It’s SO good with vanilla ice cream.
Vintage Sundae Cups
These sturdy clear glass 4.5 ounce sundae cups are the perfect way to serve edible cookie dough.
Tip
If you store this peanut butter cookie dough in the refrigerator, make sure to let it come up to room temperature before you eat it, so it can regain its perfect, spoonable texture (and not be rock hard, haha).
My Final Thoughts
Life is short, and sometimes we just need cookie dough. Simple as that. This edible peanut butter cookie dough is the perfect choice—without any of the fuss of baking. It’s creamy, rich, and satisfying.
So next time you’re in the mood for something comforting and delicious, whip up a batch of this cookie dough. Trust me, you won’t regret a single bite. A little cookie dough can make a big difference in your day!
Edible Peanut Butter Cookie Dough
Ingredients
- 1/4 cup unsalted butter (softened)
- 1/4 cup peanut butter
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1/2 cup flour (all-purpose and heat-treated)
Instructions
- In a small bowl, use the back of a spoon to cream the butter, peanut butter, and brown sugar together until smooth.1/4 cup unsalted butter, 1/2 cup brown sugar, 1/4 cup peanut butter
- Add vanilla extract and sea salt and stir to mix thoroughly.2 tsp vanilla extract, 1/8 tsp sea salt
- Add flour and mix well, until fully incorporated.1/2 cup flour
- Serve immediately in two small bowls or refrigerate for 3-4 days. Allow cookie dough to come up to room temperature before enjoying from the fridge.
Notes
Nutrition
Tagged:
- No-Bake
- /
- Small-Batch
- /
- Spring
- /
- Summer
This recipe is wonderful! It’s easy to make and perfect for when I need cookie dough, which is often! Thank you!
Thank you so much, Heather! I have that same problem, haha. I’m so glad you enjoyed the cookie dough!
We used to eat cookie dough all the time as kids, but now that I know better I don’t let my kids do it. Soooo excited to find this recipe so they can have the experience too!
I’m so glad too, Paula—it’s nostalgic and every kid should have those memories. Thank you for the review and sharing your story, I appreciate it!
This is perfect! I love cookie dough but like you said – it’s a gamble. Not anymore!
Thank you so much, Chenee! Yep, exactly!
So incredibly satisfying and easy to make. Really hit the spot.
Thank you so much Erik! I’m glad you enjoyed the cookie dough too. 😁
Buttery smooth and delicious, thank you for sharing this recipe. 🩵
WOOOO! I’m so glad you loved the cookie dough too—it’s one of my favorites. Thank you so much for the review, I really appreciate it. 🙂