Peanut Butter Cookie Dough

5 from 6 votes

This edible Peanut Butter Cookie Dough is creamy, rich, and totally safe to eat—heat-treated flour, no eggs, and pure indulgence. So easy to whip up!

Prep Time25

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: peanut butter cookie dough

Servings: servings

Author: Chelsea Lords

Cost: $3.26

Equipment

Stand mixer or hand mixer

Ingredients

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda optional
8 tablespoons unsalted butter at room temperature
3/4 cup creamy peanut butter
1/4 cup granulated sugar
1/2 cup + 2 tablespoons light brown sugar firmly packed
2 tablespoons heavy cream
1 teaspoon vanilla extract optional
Optional additions see note 1

US - Metric

Instructions

You can heat treat flour in the microwave (see note 2) or in the oven (see note 3). Test the flour to ensure it’s reached a safe temperature of 165°F. Let flour cool completely to room temperature before using. Don’t use any burnt or clumpy flour (if it’s off-color or smells burnt, it’s burnt). The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife.
Add the spooned and leveled flour, salt, and baking soda to a medium bowl and stir. (While we aren’t baking this dough, the baking soda gives it an authentic cookie dough flavor; leave it out if desired, just don’t forget the salt!)
In a large bowl with a stand mixer (or use a hand mixer), beat the room temperature (not melted) butter and peanut butter. Beat until very smooth and creamy, about 2–3 minutes. Add granulated sugar and brown sugar and beat to combine. Beat for an additional 3–4 minutes or until mixture becomes light, smooth, and fluffy. Add heavy cream and vanilla (if using) and mix until combined.
Add the dry ingredients to the wet ingredients. Beat until just combined; do not overmix. Use a spatula to scrape the sides as needed. If the dough is at all dry, add a bit more heavy cream; if it is wet, add a tablespoon or 2 more of the heat-treated flour.
Stir in any of desired mix-ins and enjoy! I love this dough freshly made, chilled, or even frozen!

Video

Notes

Note 1: Optional add-in suggestions: coarsely chopped chocolate or chocolate chips, chopped mini Reese’s, coarsely chopped Reese’s pieces, coarsely chopped Nutter Butters, swirl of marshmallow fluff.

Note 2: Heat treat flour in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring between each burst. Take your time to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165°F throughout all the flour.

Note 3: Heat treat flour in the oven: Preheat the oven to 300°F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread flour on the pan (treat 1/2 to 1 cup more than you’ll use). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165°F, it’s safe. (This takes about 3–6 minutes in my oven.)

Storage: Keep this cookie dough in the fridge for up to 5 days. To freeze, divide the dough into portions, wrap each tightly with plastic wrap, and place them in an airtight bag or container in the freezer for up to 3 months.

Nutrition