This edible peanut butter cookie dough is an easy, safe way to satisfy your cookie dough craving. Ready in under 10 minutes, it’s packed with peanut butter and can be customized with add-ins like Reese’s Pieces, peanut butter cups, or chocolate chips.
As kids we weren’t supposed to eat raw cookie dough—yet many of us did. This recipe removes the risk by using heat-treated flour and no eggs, so you can enjoy the classic peanut butter cookie dough flavor without baking.
I make edible sugar cookie dough often, so creating a peanut butter version was a natural next step. This recipe is quick, kid-friendly, and perfect for snacking straight from the bowl or rolling into bites.
Why We Love This Edible Peanut Butter Cookie Dough
This 10-minute peanut butter cookie dough is egg-free and uses heat-treated flour, making it a safer choice for eating raw. It delivers all the flavor of peanut butter cookies without any baking.
This peanut butter cookie dough:
- is quick and simple to prepare
- uses only common pantry ingredients
- has the flavor of peanut butter cookies with no baking required
- freezes well for later snacking
- is easy to customize with mix-ins for a kid-friendly treat
Ingredient Notes
- All-purpose flour is recommended; a 1:1 gluten-free all-purpose blend should substitute fine. Be sure to heat-treat the flour for safety (see Notes).
- Sugars: Light brown sugar works well, though dark brown sugar will add a richer, deeper flavor.
- Peanut butter: If using a natural no-stir peanut butter, the dough may need a bit more flour to absorb extra oil. A standard creamy peanut butter produces the creamiest texture.
Ways To Vary This Recipe
- Cookie dough bites: Chill the dough about 15 minutes, then roll into bite-sized balls for convenient snacks.
- Add-ins: Mix in crushed peanut butter cups, chocolate chips, peanut butter chips, sprinkles, chopped pretzels, or other favorite mix-ins.
Step-By-Step Instructions
Step 1: Heat-treat the flour and let it cool (see Notes). In a medium bowl, add the softened butter, brown sugar, sugar, vanilla, peanut butter, and 1 tablespoon milk. Beat on medium-high with an electric mixer until smooth and creamy.
Step 2: Stir in the heat-treated flour and sea salt until combined. If the dough seems too dry, add 1–2 additional tablespoons of milk until you reach the desired texture.
Step 3: Fold in your chosen add-ins—Reese’s Pieces, chopped peanut butter cups, chocolate chips, or pretzels. Mix until evenly distributed.
Step 4: Eat immediately from the bowl or chill about 15 minutes to let the dough firm up and the flavors meld. Enjoy!
Recipe Tips
Heat-treat the flour: Raw flour can carry risk; heat-treating it reduces that risk. See the Notes section for oven or microwave methods.
Adjust texture: Add milk if the dough is too thick, or a little more flour if it’s too thin. Small adjustments give the texture you prefer.
Storage
Store the cookie dough in an airtight container in the refrigerator for up to 7–10 days. You can also freeze it for up to 3 months—frozen dough makes a tasty frozen snack; allow refrigerated dough to sit 10–15 minutes to soften before serving.
HUNGRY FOR MORE? Subscribe to the newsletter and follow for new recipes and updates.
Disclaimer: Eating uncooked flour can cause illness. Please heat-treat the flour as described and eat this 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 cup creamy peanut butter
- 1½ tsp vanilla extract
- 1–2 Tbsp milk (more if desired)
- 1 cup heat-treated flour, spooned and leveled
- ¼ tsp sea salt
- ⅓ cup crushed Reese’s Pieces or other add-ins (optional)
Instructions
- Heat-treat and cool the flour before starting (see Notes).
- In a medium bowl, beat the softened butter, brown sugar, sugar, peanut butter, vanilla, and 1 tablespoon milk until smooth and creamy.
- Add the heat-treated flour and sea salt and beat until incorporated. If too thick, add 1–2 tablespoons milk to reach the desired consistency.
- Fold in Reese’s Pieces or other desired add-ins. Eat immediately or chill about 15 minutes to firm up.
- Store leftovers in the refrigerator for 7–10 days or freeze for up to 3 months. Allow chilled dough to soften slightly before serving.
Notes
- Oven: Spread flour on a baking sheet and bake at 300°F for about 10 minutes. Stir and check that the internal temperature reaches 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 the flour reaches 160°F.
Serving Size: Approximately 1/4 cup of cookie dough per serving.
Storage: Keep in an airtight container in the fridge for up to 7–10 days or freeze up to 3 months. Let refrigerated dough sit 10–15 minutes to soften before serving.
This recipe has not been tested for baking; it is intended to be eaten as edible cookie dough and is not recommended for baking.
Nutrition
,
Carbohydrates: 25g
,
Protein: 4g
,
Fat: 15g
Nutrition information is an approximation.
Shop This Post
Hand Mixer
Mixing Bowls
Pyrex Measuring Cup