Edible Peanut Butter Cookie Dough is rich, creamy, packed with peanut butter flavor, and completely safe to enjoy by the spoonful when made with heat-treated flour.
Author’s Notes
Raw Cookie Dough, But Safe!
If you’ve ever sneaked a bite of raw cookie dough despite the warnings, this recipe is for you. It’s formulated to be egg-free and uses heat-treated flour so you can enjoy it straight from the bowl.
My original chocolate chip edible cookie dough has been a long-time favorite on the site, and many readers asked for more flavor options. This peanut butter version quickly became one of my personal favorites—it’s everything I love about peanut butter cookies in scoopable form.
Serve it plain or fold in mix-ins like crushed Nutter Butters, Reese’s Pieces, chopped Reese’s Cups, or mini chocolate chips. Anything you enjoy in peanut butter cookies works well here.
P.S. I also have recipes for Edible Brownie Batter and Edible Cake Batter if you want more edible-dough options.
Peanut Butter Cookie Dough Ingredients
| Ingredient | Notes |
|---|---|
| Flour | Heat-treat before using so it’s safe to eat. Let it cool completely to avoid melting the dough. |
| Butter & peanut butter | Use room-temperature unsalted butter and creamy peanut butter for the best texture. |
| Granulated sugar & brown sugar | Brown sugar adds moisture and chew; granulated sugar keeps the dough from being too dense. Use soft, fresh brown sugar. |
| Heavy cream & vanilla | Cream makes the dough scoopable and smooth. Vanilla is optional but enhances flavor. |
| Salt & mix-ins | Salt balances sweetness. Add chocolate, chopped candy, or cookies for texture. |
How To Heat Treat Flour For Peanut Butter Cookie Dough
Heat-treating flour is essential because raw flour can harbor bacteria such as E. coli. Choose one of these simple methods to make flour safe for eating:
- Buy pre-treated flour: Look for flour labeled “heat-treated” at the store.
- Microwave method: Place flour in a microwave-safe bowl and heat in 30-second bursts, stirring between each interval, until it reaches 165°F throughout. Watch carefully to prevent burning or clumping.
- Oven method: Spread flour on a parchment-lined sheet pan and bake at 300°F, stirring frequently, until the flour reaches 165°F throughout.
Quick Tip
Always treat a little extra flour in case some portions clump or brown during heating.
Chelsea’s Notes
Cookie Dough Mix-In Ideas
The dough is delicious on its own, but here are a few ways to vary the flavor and texture:
- Peanut butter lovers: Fold in chopped Reese’s Pieces and mini Reese’s cups.
- Fluffer Nutter: Add marshmallow fluff, mini chocolate chips, and crushed Nutter Butters.
- Mix it up: Try chocolate chips, peanut butter chips, M&M’s, chopped Oreos, brownie pieces, or small cheesecake bites.
Storage
Store the cookie dough in an airtight container in the refrigerator for up to 5 days. For longer storage, portion and freeze for up to 3 months; thaw overnight in the fridge before serving.
More Peanut Butter Treats:
Snacks
Homemade Peanut Butter Cups
Desserts
Peanut Butter Bars
Desserts
Chewy Peanut Butter Cookies
Desserts
Peanut Butter Cup Brownies
Edible Peanut Butter Cookie Dough
Equipment
-
Stand mixer or hand mixer
Ingredients
- 1-1/4 cups all-purpose flour (heat-treated)
- 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
- 1/2 teaspoon salt
- Optional additions see notes for ideas
Instructions
-
Heat-treat the flour first and verify it reaches 165°F throughout. Let the treated flour cool completely before measuring and using. Do not use flour that has browned or smells burnt.
-
In a large bowl with a stand mixer or hand mixer, beat the room-temperature butter and peanut butter until smooth, about 2 to 3 minutes. Add both sugars and beat until light and fluffy, about 3 to 4 minutes. Add the heavy cream, vanilla (if using), and salt; mix until combined.
-
Add the cooled, heat-treated flour and mix until just combined. Scrape down the bowl as needed and avoid overmixing. If the dough is too dry, add heavy cream 1 teaspoon at a time. If too wet, add 1 to 2 tablespoons more heat-treated flour.
-
Fold in any desired mix-ins. Enjoy the dough fresh, chilled, or rolled into bite-size balls and frozen for a cool treat.
Recipe Notes
Note 2: Microwave method: Put flour in a microwave-safe bowl and heat in 30-second bursts, stirring between intervals. Treat an extra 1/2 to 1 cup to allow for any clumping and check that the flour reaches 165°F throughout.
Note 3: Oven method: Preheat the oven to 300°F. Spread flour on a parchment-lined sheet pan (treat an extra 1/2 to 1 cup). Bake, stirring every 1 to 2 minutes, until the flour reaches 165°F throughout, about 3 to 6 minutes.
Storage: Keep in an airtight container in the refrigerator for up to 5 days, or freeze portions for up to 3 months.
Nutrition
Nutrition information is an approximation and should be used as a guideline only.