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a close up view of edible peanut better cookie dough with peanut butter chips

Edible Peanut Butter Cookie Dough Recipe

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 people
Calories: 336kcal
Edible Peanut Butter Cookie Dough is the only way to eat raw cookie dough! It's easy, delicious, and safe to eat. I love this edible cookie dough recipe and I know you will too!
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Equipment

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
  • 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 and 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

Video

Notes

  • This recipe makes 1½ cups of dough.
  • NOTE: If a microwave isn’t available, heat the oven to 350°F and spread the flour evenly onto a rimmed baking sheet. Bake 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.
  • If using salted peanut butter, feel free to reduce or omit the kosher salt.
Storage: Store edible peanut butter cookie dough in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition

Serving: 0.25cup | Calories: 336kcal | Carbohydrates: 40g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 468mg | Potassium: 99mg | Fiber: 2g | Sugar: 24g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg