This food-safe Peanut Butter Cookie Dough is creamy, rich, and indulgent! Itโs easy to make and perfectly safe to consumeย (heat-treated flour and no eggs!).
Peanut Butter Cookie Dough
If youโve ever been told not to eat raw cookie dough but do it anyway, this oneโs for you. Itโs been one of the most popular recipes on my site this monthโand for good reason. So many of you have already made it and loved it!
Iโm a big believer that a good treat can fix a lot. This edible cookie dough is easy to whip up with things you probably already haveโno store run needed.
And good news: I didnโt stop at one. This past week, I made three more versionsโPeanut Butter Cookie Dough, Edible Brownie Batter, and Edible Cake Batter. My boys are obsessed, and I hope you love them too!
Ingredients In Peanut Butter Cookie Dough
- White Flour: Itโs heated to kill germs so itโs safe to eat raw.
- Butter: Leave out so itโs at room temp when you use it.
- Peanut Butter: Look for a creamy peanut butter like Jif.
- White and Brown Sugar: Sweeten the dough. Brown sugar also makes it moist.
- Heavy Cream: Adds creaminess.
- Vanilla Extract: For extra flavor.
- Salt & Baking Soda: Salt boosts flavor, and baking soda is for a cookie dough taste.
How To Make Peanut Butter Cookie Dough
- Heat Flour: Heat treat the flour to kill germs and let it cool.
- Dry Mix: Combine cooled flour with salt and baking soda.
- Wet Mix: Cream together butter and peanut butter, then add white and brown sugars, heavy cream, and vanilla.
- Combine: Mix dry and wet ingredients together.
- Extras: Stir in optional ingredients like chocolate chips.
- Enjoy: Eat the dough fresh, chilled, or frozen.
Heat Treating Flour
Heat treating flour is essential for safe edible cookie dough, as raw flour can contain harmful germs like e. coli. There are three methods:
- Buy Pre-Treated Flour: Look for flour labeled as heat-treated. Read more about it here.
- Microwave Method: Place extra flour in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until it reaches 165ยฐF. Be careful to avoid burning.
- Oven Method: Spread extra flour on a lined baking sheet and bake at 300ยฐF. Stir and check the temperature every 1 and 1/2 minutes until it reaches 165ยฐF.
Variations
Personalize this Peanut Butter Cookie Dough
- Basic Version: Start with the plain base recipe.
- Peanut Loversโ Version: Add chopped Reeseโs Piecesยฎ and Reeseโs minis to the base.
- Fluffernutter Version: Mix marshmallow fluff, mini chocolate chips, and chopped Nutter Butterยฎ cookies into the base.
- Other Mix-ins: Try milk, dark, or white chocolate chips, peanut butter chips, M&Ms, chopped Oreosยฎ, brownie bits, or cheesecake bites.
Storage
You can cut the recipe down, but I recommend making the full batch and freezing the extraโitโs that good straight from the freezer!
Divide the peanut butter cookie dough into portions, wrap each tightly in plastic wrap, and store in an airtight container or bag. Label and freeze.
Itโll stay fresh for up to 5 days in the fridge or 3 months in the freezer.
More Peanut Butter Treats:
- Peanut Butter Granola delicious snack or breakfast!
- Peanut Butter Blossomsย peanut butter cookies with chocolate kisses
- The BEST Chewy Peanut Butter Cookies (reader favorite recipe!)
- Peanut Butter Rice Krispies Treatsย with chocolate topping
- No-Bake Peanut Butter Cheesecake
Peanut Butter Edible Cookie Dough
Video
Equipment
- Stand mixer or hand mixer
Ingredients
- 1-1/4 cups all-purpose flour
- 8 tablespoons unsalted butter at room temperature
- 3/4 cup creamy peanut butter like Skippy
- 1/4 cup granulated sugar
- 1/2 cup + 2 tablespoons light brown sugar firmly packed
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract optional
- 1/2 teaspoon salt
- Optional additions see note 1
Instructionsย
- Heat treat the flour first (see note 2-3). Check with a thermometer to make sure it reaches 165ยฐF throughout. Let cool completely before using. Do not use flour that looks browned, smells burnt, or has clumps. It should stay light in color and fluffy. Once cooled, spoon flour into a measuring cup and level off the top with the back of a knife.
- In a large bowl using a stand mixer or hand mixer, beat the room temperature butter and peanut butter until smooth and creamy, about 2 to 3 minutes. Add both sugars and beat again. Continue mixing for 3 to 4 minutes, until light and fluffy. Add the heavy cream, vanilla, and salt and mix until combined.
- Add the flour and mix until just combined. Scrape down the sides as needed and avoid overmixing. If the dough seems dry, add a little more heavy cream, 1 teaspoon at a time. If it seems too wet, add 1 to 2 tablespoons more heat-treated flour.
- Stir in any desired mix-ins and enjoy! This dough is delicious freshly made, chilled, or rolled into bite-size balls, frozen, and eaten straight from the freezer.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing. I tried another recipe and it just didnโt hit the spot. This recipe tasted exactly like cookie dough. So good!
So thrilled to hear this! Thanks so much Sandra! ๐
can i make this without heavy cream?
I havenโt personally tested anything other than the heavy cream; but you could try using milk. I wouldnโt leave out liquid all together; it will turn out too dry.
same amount of milk as the heavy cream?
I had no idea about heat treating flour! Such good info and this recipe is KILLER. Thank you!
Thanks Sarah!
This looks so incredible. Me and my kids love cookie dough but try not to eat it because of the risk. They will be thrilled to have one we can make and eat. Thank you!
I can see why itโs blown up!! SO yummy! And, dangerously addicting!!
This is so good! Love the flavor and how easy it is to make!
Oh my gosh, this looks amazing. I want to eat the whole thing straight with a spoon!