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!
Edible Peanut Butter Cookie Dough
This edible cookie dough recipe is my favorite indulgent snack. Peanut butter cookie dough that’s safe to eat? Count me in!
Sometimes when I’m baking cookies, what I really want to do is skip the baking part and eat all of the raw cookie dough. That’s a no-no, of course, but…it’s just so good!
That problem has been solved with my edible cookie dough recipes! Delicious cookie dough that’s safe to eat without baking. So you don’t have to pretend you’re not eating spoonfuls of dough anymore; you can do it proudly and without worry. We removed the ingredients that make regular cookie dough unsafe (no raw eggs here).
This edible peanut butter cookie dough recipe is heaven for fellow peanut butter lovers. But if chocolate chip is more your thing, be sure to check out our Edible Chocolate Chip Cookie Dough instead! They’re so easy to make, I prefer to just make both flavors at the same time. More cookie dough to snack on!
This edible cookie dough recipe is simple and delicious. So skip the cookies and eat the cookie dough!
Edible Cookie Dough Recipe
I am obsessed with edible cookie dough! It’s like a whole new world of dessert and snacking ever since I started making this recipe. Between the chocolate chip and the peanut butter cookie dough, I always have some in the refrigerator for those moments when you just need a quick little bite.
With no eggs and heated flour, raw cookie dough CAN be safe to eat and I am so happy about it. You won’t be able to bake cookies with this dough, but that’s not what it’s for anyways. Just grab a spoon and dig right in!
Edible Peanut Butter Cookie Dough Ingredients:
- All-Purpose Flour
- Creamy Peanut Butter
- Ground Cinnamon
- Butter
- Granulated Sugar
- Dark Brown Sugar
- Sea Salt
- Kosher Salt
- Vanilla Extract
- Milk
- Peanut Butter Chips
How to Make Edible Peanut Butter Cookie Dough
It’s so easy to make edible cookie dough. It only takes about 5-10 minutes to make up the dough, and that’s all there is to it. No baking, no waiting around, just combine everything and you’re done.
- Start by heating up the flour in the microwave until it reaches 160°F. This is the part that makes it safe to eat. You can also bake the flour in the oven. Check the recipe card for details on how to do this.
- After heating the flour, whisk in the cinnamon, and set aside.
- In a large mixing bowl, use an electric mixer to beat together the butter and creamy peanut butter.
- Next, add in both sugars and continue beating. Then add salt, vanilla, and milk, and continue mixing.
- Then mix in the cinnamon flour, and finally, stir in the peanut butter chips.
Keep this edible peanut butter cookie dough in the refrigerator and it will be good for 2 weeks. Be sure to check the recipe card for full details.
Find out how to make Edible Chocolate Chip Cookie Dough right here.
Why can’t you eat raw cookie dough?
Everyone knows that you’re not supposed to eat raw cookie dough, but do you really know WHY? Cookie dough contains two ingredients that make it unsafe for consumption while raw: eggs and flour. We all know uncooked eggs should not be eaten, but raw flour is just as risky.
Those are the two ingredients we removed from this edible peanut butter cookie dough recipe to make it safe to eat!
What happens if I eat raw cookie dough?
I’m sure we’ve all had a bite or two of raw cookie dough despite the warnings. While you may not have noticed any consequences, it is actually a serious DON’T. Eating raw cookie dough (especially too much) can lead to food poisoning. You might end up with light symptoms, or it could be much worse. There’s also a risk of E.Coli and Salmonella. Read more about it in this article.
That’s why it’s important to follow an edible cookie dough recipe like this if you plan to eat the dough uncooked.
I think everyone needs edible cookie dough in their life. It’s so good, so simple, and so fun. Chocolate chip or peanut butter cookie dough, pick one, or make both! (Here’s a Peanut Butter Cookie recipe you can bake.)
See the recipe card for details on how to make edible peanut butter cookie dough. Enjoy!
If you like cookie dough, you’ll love these easy cookie recipes:
- No Bake Chocolate Peanut Butter Cookies
- Applesauce Chocolate Chip Cookies
- Peanut Butter Kiss Cookies
- Strawberry Cake Mix Cookies
- Soft and Chewy Chocolate Chip Cookies
- Peanut Butter Cup Cookies
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 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
Becky's Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!