Edible Peanut Butter Cookie Dough

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Peanut Butter Cookie Dough tastes even better than cookies and takes minutes to whip up. It’s safe to eat, easy to make, and makes the perfect dessert any time! Enjoy it by the spoonful, or add cookie dough pieces in ice cream, milkshakes, or frosted cakes or cupcakes.

PIN this edible Peanut Butter Cookie Dough recipe to try later!

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Peanut Butter Cookie Dough

Peanut butter lovers will love this edible Peanut Butter Cookie Dough because it’s packed with peanut butter flavor and will satisfy any sweet tooth. You only need a few minutes and basic ingredients that you most likely already have.

Every year I bake my husband a birthday cake and this year I baked a peanut butter cake with peanut butter frosting and topped the cake with this Peanut Butter Cookie Dough! I just used a small ice cream scoop to make little balls and placed them all around the cake. It was so delicious to say the least!

Every time I’d make homemade peanut butter cookies, the raw cookie dough was the best part. I used to always feel so guilty for eating regular cookie dough from the package, didn’t you? Now I don’t have to because we use heat-treated flour and there isn’t any raw eggs in this recipe, making it totally safe.

If you love peanut butter treats, you’ll also love my Peanut Butter and Jelly Cookies, Peanut Butter Cookie Bars, Peanut Butter Muddy Buddies, Peanut Butter Stuffed Pretzels, and Peanut Butter Cup Cookies!

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Why You’ll Love This Recipe

• Safe to eat: You don’t have to feel guilty eating cookie dough because this tasty treat is completely safe to eat.
• Easier to make than a batch of cookies: You don’t have to worry about the hassle of rolling, scooping any dough, or icing any cookies.
• Quick to make: This edible cookie dough recipe takes a couple of minutes to make, that’s it!
• Simple Ingredients: We use the same ingredients that are in Classic Peanut Butter Cookies except for eggs and leavening agents.
• Satisfying sweet treat: If you need a quick pick me up or craving a peanut butter dessert, this cookie dough is perfect and tastes better than cookies.

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Key Ingredients

• Butter: Unsalted butter is preferred so you can control the saltiness. Be sure the butter is softened at room temperature so it mixes well with the other ingredients.
• Sugar: We used both granulated white sugar and brown sugar to add the perfect amount of sweetness. Alternatively, you could also use coconut sugar if you wanted a healthier alternative.
• Vanilla extract: Enhances all of the flavors.
• Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily.
• Heat Treated All Purpose Flour: We heat-treat the flour to avoid any harmful bacteria so you won’t get food poisoning or feel sick. See how-to heat-treat flour in notes.
• Salt: Just a pinch to balance out the sweetness.

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How To Make Peanut Butter Cookie Dough

In a medium bowl, mix together the butter, sugars, vanilla extract, peanut butter, flour, and salt with an electric mixer until combined. Add in your favorite mix-ins and enjoy!

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Recipe Tips & Variations

• Crunchy Peanut Butter Cookie Dough: Swap the creamy peanut butter for crunchy peanut butter for a different texture.
• Add-ins: Chocolate chips, peanut butter chips, sprinkles, M&Ms, peanut butter cups, toffee bits, chopped nuts, and your favorite chopped up candy bar.
• Cookie dough bits: Roll cookie dough into mini ball shapes and place in the refrigerator or freezer to add to ice cream, milkshakes, or on top of cakes.
• Chocolate: I love loading my cookie dough with chocolate chips to give it a chocolate flavor. You can add either semi-sweet chocolate chips, dark chocolate chips, milk chocolate chips, or white chocolate chips. 
• Small batch recipe: If you want to make a smaller batch, only make 1/2 or 1/4 of the recipe.
• Thinner cookie dough: If you want your cookie dough to not be as thick, add milk or almond milk to the dough until you’ve reached desired consistency.

Is It Safe To Eat Cookie Dough?

YES! It is with this recipe because we use an egg-free cookie dough and we heat-treat the flour.

No need to worry, friends! Heating the flour will kill any bacteria present if theres any in the raw flour. To heat the flour simple, place on a baking sheet and bake at 350 degrees F for about 5-10 minutes. You can also place the flour in a microwave-safe bowl and heat on high for 20-45 seconds.

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Leftovers & Storage

• To-store: Place any leftover cookie dough in an airtight container or wrap tightly with plastic wrap and place in the refrigerator for up up to 1 week.
• To-freeze: You can freeze leftover cookie dough for up to 6 months. I love to roll the cookie dough out into cookie dough balls or small bits and have a stash to add to ice cream or snack on. You can also add cookie dough to the top of cakes, cupcakes, and stuff in-between cookies to make a cookie dough sandwich.

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Easy Cookie Recipes

• Chocolate Chip Cookies
• Cut-Out Sugar Cookies
• Easy Peanut Butter Cookies
• Toffee Cookies
• Strawberry Jam Cookies

Other Cookie Dough Recipes

• Chocolate Chip Cookie Dough Truffles
• Healthy Cookie Dough Energy Bites
• Edible Sugar Cookie Dough
• Sugar Cookie Truffles
• Cookie Dough Brownies
• Stuffed Cookie Dough Cupcakes

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