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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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Ingredient Notes
- I like to use unsalted butter for this recipe, so I can control the amount of salt. If you only have salted butter, it’ll work fine. Just remember to omit the salt from the recipe.
- Since we’re eating this dough raw, it’s important to heat treat the flour. You can do this ahead of time or when you make the dough.
Why Heat-Treat the Flour?
Let’s chat briefly about heat-treating the flour. This step is a must if you want your dough to be truly edible and safe to eat. Raw flour can sometimes contain harmful bacteria, so popping it in the microwave for a minute or two before using it is a simple way to make it safe. Let it cool before adding it to your dough, and you’re good to go.
Tip
You can make a big batch of heat-treated flour at once and store it in an airtight container—in a cool dry place, so you’ve always got some ready to make edible cookie doughs.
Step-By-Step Instructions
- 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.
- 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.
- 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.
- You can serve this cookie dough immediately in two small bowls or refrigerate it for 3-4 days.
Vintage Sundae Cups
These sturdy clear glass 4.5 ounce sundae cups are the perfect way to serve edible cookie dough.
Recipe Tips & Notes
- If your dough feels too thick, try adding an extra splash of milk to soften it up. If it’s too thin, toss in a little more flour. Since we aren’t baking cookies, you can play around with the texture here.
- Use regular peanut butter or even crunchy, but not natural peanut butter. Natural peanut butter will make the dough looser and oily.
- If the dough feels too soft to scoop, pop it in the fridge for 10–15 minutes to firm up.
Storage Recommendations
Store edible cookie dough in the refrigerator for 2-3 days. Let it come up to room temperature before eating. Edible cooke doughs can also be frozen in an airtight container for up to 3 months. Let the frozen dough thaw at room temperature.
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
- This recipe is egg-free and is safe to eat raw as long as the flour has been properly heat-treated.
- To heat-treat flour: Place the flour in a microwave-safe bowl and heat it on high in 30-second intervals, stirring between each interval, until the flour reaches 165°F. This usually takes about 1 to 2 minutes. OR: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. The internal temperature should reach at least 165°F to kill any potential bacteria. Let the flour cool completely before adding it to the cookie dough.
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. 🙂
This cookie dough is amazing, with the first bite I really felt like I was biting into a warm chewy peanut butter cookie, just without the time and mes of making real ones, thank you for this recipe!
I love this recipe. I get hard pieces of flour when adding it, is there something I am doing wrong to cause that? Thanks
Try using a sifter to get the clumps out! It makes a tremendous difference in cookies
soooo good, exactly what I was looking for and easy to make!
Perfect texture- used salted butter but opted for natural peanut butter. Came out great- added to homemade chocolate ice cream