Peanut Butter Edible Cookie Dough
This egg-free peanut butter cookie dough is safe to eat right out of the bowl! You’re going to love this creamy, peanut-buttery treat!
Edible Peanut Butter Cookie Dough
Everyone knows that the best part of baking cookies is the batter! I mean, who hasn’t tried to sneak a taste or lick the spoon when you’re done! Oh wait, you’re not supposed to do that because cookie dough has raw eggs…
Ta-Da!!
Allow me to introduce this EDIBLE cookie dough recipe!
There are NO eggs so you can like the bowl, lick the spoon…heck, you can even get a big ‘ol scoop and eat as much as you want!
And yes, it is every bit as delicious as it looks! This is a rich, creamy, peanut butter cookie dough that is loaded with peanut butter flavor. You can even add peanut butter chips for a little crunch! (And more peanut butter taste!)
Let me tell you, this is the perfect snack for movie nights at home. It totally will satisfy your sweet tooth!
Pure peanut butter bliss in every bite! And even easier than baking a batch of cookies!
Related: For a low carb treat, try my favorite Edible Keto Chocolate Chip Cookie Dough recipe too!
Ingredients
- 1/2 cup All-Purpose Flour
- 1/4 cup Peanut Butter
- 2 Tablespoons Brown Sugar
- 2 Tablespoons White Sugar
- 2 Tablespoons Milk, or more as needed
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- Peanut Butter Chips, optional
Kitchen Tools Used
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- Cookie sheet
- Stand mixer or electric mixer and mixing bowls
- Medium cookie scooper
Instructions
Preheat oven to 350°F. Spread the flour out onto a baking sheet or pan and bake for 8 minutes, stirring once halfway through. Allow the heat-treated flour to cool completely before using.
- Add peanut butter and both sugars to a large bowl and cream together until light and fluffy, or about 2 minutes.
- Mix in the milk and vanilla extract.
- In a separate bowl, stir together the flour and salt. Add the dry ingredients to the bowl of cookie batter and mix until there are no dry spots.
- Fold in peanut butter chips, if using. A rubber spatula helps prevent the batter from sticking while stirring.
Prep Tips
- Scoop into a small bowl and keep covered until ready to serve.
- Use a cookie scoop to portion out into smaller servings for sharing. If making peanut butter cookie dough balls, I recommend placing the scoops in the fridge for 15-20 minutes to chill so they will keep their shape better.
- Try using different mix-ins, such as chocolate chips or Reese’s Pieces.
Frequently Asked Questions
Is Edible Cookie Dough Safe?
While I’m sure that all of us have licked the spoon while baking before, eating raw cookie dough is generally not advised. That’s because there is a risk of food borne illness from raw flour and raw eggs.
However, this edible cookie dough IS safe to eat because there are no eggs in the recipe. We also bake the flour before using — heat treating flour neutralizes any dangerous bacteria.
So this peanut butter cookie dough is totally edible…enjoy!
Can You Heat Treat Flour in the Microwave?
Yes! If you don’t want to heat up the oven, you can treat the flour in the microwave instead. To do so, place the flour in a microwave-safe bowl. Heat in 20-second intervals, stirring in between.
The flour should reach 160°F — you can confirm with a food thermometer. If you don’t have a thermometer, 2 minutes of microwaving time should be sufficient.
Can You Use Gluten Free Flour?
Sure! This can easily be made into a gluten-free edible cookie dough by swapping all-purpose gluten free flour for the regular flour in the original recipe.
Can You Use Non-Dairy Milk?
Absolutely! This can easily be made a lactose-free and dairy-free recipe by using your favorite plant based milk.
Related: Learn how to make homemade oat milk here!
Does Edible Cookie Dough Need to be Refrigerated?
Because there are no eggs in this recipe and we heat treated the flour, the cookie dough does not necessarily have to be kept in the refrigerator. However, the cookie dough will stay a bit firmed if chilled.
If stored at room temperature, keep in an airtight container to prevent the dough from drying out. It should last for 2-3 days.
When kept in the fridge the dough may last a few days more. You can also freeze the dough to keep it for 2-3 months.
More of Our Favorite Peanut Butter Recipes
- Peanut Butter Granola Bars
- Reese’s Peanut Butter Cup Fudge
- Disney Copycat Peanut Butter Sandwich Cookies
- Chocolate Peanut Butter Pie
- Peanut Butter Hot Chocolate
- Peanut Butter Texas Sheet Cake
- Peanut Butter Texas Sheet Cake Cookies
- Chocolate Peanut Butter Cheesecake
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Edible Peanut Butter Cookie Dough
Equipment
- 1 Baking sheet
- 2 Mixing bowls
- Electric mixer
Ingredients
- 1/2 cup All-Purpose Flour
- 1/4 cup Peanut Butter
- 2 Tablespoons Brown Sugar
- 2 Tablespoons White Sugar
- 2 Tablespoons Milk or more as needed
- 1/2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- Peanut Butter Chips optional
Instructions
- Preheat oven to 350°F. Spread the flour out onto a baking sheet and bake for 8 minutes, stirring once halfway through. Allow the heat-treated flour to cool completely before using.
- Add peanut butter and both sugars to a large bowl and cream together until light and fluffy, or about 2 minutes.
- Mix in the milk and vanilla extract.
- In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the bowl of cookie batter and mix until there are no dry spots.
- Stir in peanut butter chips.
- Cover until ready to serve.
Notes
Nutrition
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