Name: Peanut Butter Cookie Dough for Supper
Yield: 6

Edible Peanut Butter Cookie Dough is rich, creamy, loaded with peanut butter flavor, and totally safe to eat by the spoonful!

Author’s Notes

Raw Cookie Dough, But Safe!

If you’ve ever been told not to eat raw cookie dough but do it anyway, this one’s for you!

My original chocolate chip edible cookie dough has been one of the most popular recipes on my site for years, and so many of you have made and loved it. I seriously love hearing what you think!

And since so many of you asked for more flavors, I’ve been working on a few new ones. This one is a personal favorite since It is satisfying to all things peanut butter.

So here it is: Edible Peanut Butter Cookie Dough. Eat it plain or load it up with favorites like crushed Nutter Butters, Reese’s Pieces, chopped Reese’s Cups, or mini chocolate chips. Anything you love in peanut butter cookies works great here!

P.S. I’ve also got a couple more flavors: Edible Brownie Batter and Edible Cake Batter.

All the ingredients in this recipe prepped out for straightforward assembly including the cream, vanilla, salt, brown sugar, peanut butter, flour, sugar, and butter.

Peanut Butter Cookie Dough Ingredients

Ingredient	Let’s Chat About It
Flour	Heat-treat before using so it’s safe to eat. Let it cool fully so it doesn’t melt the dough.
Butter & peanut butter	Use room-temperature butter for a smooth mix. Creamy peanut butter works best for texture.
Granulated sugar & brown sugar	Brown sugar adds moisture and softness while white sugar keeps it from being too dense. Be sure to use super soft and fresh brown sugar!
Heavy cream & vanilla	Cream makes this peanut butter edible cookie dough smooth and beautifully scoopable. Vanilla adds extra flavor, but you can skip it.
Salt & mix-ins	Salt balances sweetness. Add chocolate, Reese’s, or cookies for texture.

Peanut butter and butter being beaten together, then sugar, vanilla, salt, and heat-treated flour added for Peanut Butter Edible Cookie Dough.

How To Heat Treat Flour For Peanut Butter Cookie Dough

Heat-treating flour is essential for making Edible Peanut Butter Cookie Dough safe to eat, since raw flour can contain harmful germs like E. coli. Here are three straightforward methods:

Buy pre-treated flour: Look for flour labeled “heat-treated” at the store or online.
Microwave method: Add flour to a microwave-safe bowl. Microwave in 30-second bursts, stirring between each one, until it reaches 165°F. Watch closely so it doesn’t burn or clump.
Oven method: Spread flour on a lined sheet pan and bake at 300°F. Stir and check the temperature every 1 to 2 minutes until it reaches 165°F.

Quick Tip

Always heat a little extra flour just in case some burns or clumps.

The safe to eat dough in a bowl ready to be enjoyed.

the cook’s Notes

Cookie Dough Mix-In Ideas

Edible Peanut Butter Cookie Dough is satisfying as is, but if you want to switch things up, here are a few fun ideas:

Peanut butter lovers: mix in chopped Reese’s Pieces and mini Reese’s cups.
Fluffer Nutter: Add marshmallow fluff, mini chocolate chips, and chopped Nutter Butters.
Mix it up: Try chocolate chips, peanut butter chips, M&M’s, chopped Oreos, brownie pieces, or cheesecake bites.

Storage

Store Peanut Butter Cookie Dough in an airtight container in the fridge for up to 5 days. For longer storage, wrap portions tightly and freeze for up to 3 months. Thaw overnight in the fridge.