Updated
Edible Peanut Butter Cookie Dough is the best way to eat raw cookie dough safely—no eggs and heat-treated flour make it completely safe to eat! You won’t be able to bake cookies with this dough, but it’s perfect for grabbing a spoon and digging in! I love this delicious cookie dough and you will too!
5-Star Review
“Oh my gosh, awesome idea of cooking the flour. I had never heard of that, I did the recipe as you posted and they turned out GREAT!! Loved them! Thank you so much for posting all your recipes.” -Jenny
Edible Peanut Butter Cookie Dough
This eggless and no-bake edible cookie dough recipe is my favorite indulgent snack! It only takes about 5-10 minutes to make the dough. Just combine everything and you’re done. Don’t wait to bake eggless cookies, rather whip up this quick cookie dough with peanut butter and enjoy! If you love this, also try my Edible Chocolate Chip Cookie Dough!
Edible Peanut Butter Cookie Dough Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Ingredients
- ¾ cup all-purpose flour 90 grams
- ¼ teaspoon ground cinnamon
- ¼ cup creamy peanut butter 68 grams
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- ¼ cup granulated sugar 50 grams
- ¼ cup dark brown sugar 53 grams
- ¼ teaspoon kosher salt 3 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1½ tablespoons milk 21 grams
- ½ cup peanut butter baking chips 85 grams
Instructions
- In a microwave-safe bowl, heat the flour in the microwave on high for 30 seconds. Stir and repeat at 15-second intervals until the internal temperature is 160°F (see note).¾ cup all-purpose flour
- Add the cinnamon and whisk until incorporated. Set the flour aside to completely cool.¼ teaspoon ground cinnamon
- In a large mixing bowl, using a hand mixer, cream the peanut butter and butter together until incorporated, about 2 minutes.¼ cup unsalted butter, ¼ cup creamy peanut butter
- Add the sugar and brown sugar and beat for 3 minutes.¼ cup granulated sugar, ¼ cup dark brown sugar
- Add the salt, vanilla, and milk. Mix until fully incorporated.¼ teaspoon kosher salt, 1 teaspoon pure vanilla extract, 1½ tablespoons milk
- Add the cooled flour/cinnamon mixture and mix just until the flour is incorporated.
- Add the peanut butter chips and stir just until incorporated.(Optional) Roll the dough into 1-inch balls for an easy on-the-go snack.½ cup peanut butter baking chips
Becky’s Tips
- If using salted peanut butter, feel free to reduce or omit the kosher salt.
- You can store the heat treated flour in an airtight container for further use. Let it cool down before storing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Edible Peanut Butter Cookie Dough Step by Step
Heat-treat the flour: Start by heating up the ¾ cup of all-purpose flour in the microwave in 30-second intervals until it reaches 160°F. This is the part that makes it safe to eat.
You can also bake the flour in the oven. If a microwave isn’t available you can heat-treat by heating the oven to 350°F, then spread the flour evenly onto a rimmed baking sheet. Bake for 10 minutes or until the flour (pushed into a mound in the middle of the pan) reads 160°F on an instant-read meat thermometer. Cook longer if needed.
Mix ingredients to make the cookie dough: After heating the flour, whisk in ¼ teaspoon of ground cinnamon and set aside to cool down.
In a large mixing bowl, use an electric mixer to beat together ¼ cup unsalted butter and ¼ cup of creamy peanut butter for 2 minutes.
Next, add in ¼ cup granulated sugar and ¼ cup dark brown sugar and continue beating for 3 minutes.
Then add ¼ teaspoon kosher salt, 1 teaspoon pure vanilla extract and 1½ tablespoons milk, and continue mixing.
Finally, mix in the cinnamon flour until the flour is incorporated.
Add the peanut butter chips and stir just until incorporated. Roll the dough into 1-inch balls for an easy on-the-go snack. Enjoy!
How to Store
Store edible peanut butter cookie dough in an airtight container in the refrigerator for up to 2 weeks. You can freeze cookie dough for up to 3 months. Thaw overnight and serve at room temperature.
Serving Suggestions
All you really need to enjoy this recipe is a spoon! If you’re a peanut butter lover, you’ll also like my Peanut Butter Cup Cookies and my Peanut Butter Cup Cookies.
Oh my gosh, awesome idea of cooking the flour. I had never heard of that, I did the recipe as you posted and they turned out GREAT!! Loved them! Thank you so much for posting all your recipes.
So glad you loved this recipe, Jenny!
Fast, uses supplies already in every pantry, yummy. A real hit.
We’re so sorry this recipe didn’t turn out as expected! We always recommend reading through the full recipe before beginning! We hope you’ll give this one another shot!
Sure yummy. I added extra peanut butter and cinnamon. Super good.
Thanks for sharing, Sky!
Can you heat the flour put in Tupperware and save? Would it still be ok?
Yes you can store in an airtight container!
its good but i wouldn’t use cinnamon next time
Thanks for sharing, Abigail!
Excellent recipe, I only used half of the salt as I have to watch my blood pressure. Very good flavor, I used Jiffy Peanut butter. Just for fun I added in some M&M candies. Otherwise followed the recipe exactly. Also one more thing, I choose not to cook the flour but left is as in from the bag.
Thanks for stopping by, Mary! I cook the flour to kill any bacteria that may be in it so it is safe for consumption!
Good basic edible peanut butter cookie dough recipe. Instead of microwaving, I recommend toasting the flour on the cooktop with a wooden spoon over low flame (use a metal pan, not non-stick). It gives it a “nuttier” flavor. Use unsalted butter and decrease total salt to between 1/4 to 1/2 tsp (to taste). I prefer crunchy peanut butter to give it texture. Thanks for sharing this!
I’m so sorry this one didn’t work out for you!
I used about 1/2 as much salt and that was still too much (especially with salted butter and peanut butter). Otherwise really good. I noticed people mentioned the too much salt in the comments but I didn’t see it before overdoing it. I recommend Editing this recipe so it’s just maybe 1/4 tsp salt (1/2 tsp if you use unsalted butter). Just no way there should be a whole tsp of salt in this size batch. Again-otherwise really yummy!
Thank you! I’ll have to do that!