Edible Peanut Butter Cookie Dough

This edible peanut butter cookie dough recipe is perfect for when you want to sneak a little taste of cookie dough! It’s safe to eat and you only need 8 simple ingredients. Plus, you can make it dairy-free or vegan!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Total Time 10

Servings servings (1 cup of cookie dough)

Calories 412

Author Gabby Kislanko

Equipment

standing mixer or hand mixer

Ingredients

¼ cup butter (vegan or regular, softened)
¼ cup creamy/smooth peanut butter (SEE NOTES)
2 Tablespoons brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp salt
½ cup all-purpose flour (SEE NOTES)
¼ cup semisweet chocolate chips or peanut butter chips (optional)

US Customary - Metric

Instructions

Heat treat your flour by microwaving it in a bowl for around 1 -2 minutes or until it's hot, or pouring it on a baking sheet and baking it in a preheated oven (350°F) for 5 minutes (or microwave for 1-2 minutes), then set aside to cool* Heat treat around 2 tablespoons more than the recipe calls for, then measure out the exact quantity after. (SEE NOTES)
In the bowl of a standing mixer with the paddle attachment or using a hand mixer, beat peanut butter and butter together until smooth.
Add in the granulated and brown sugars and beat until light and fluffy, then mix in the vanilla extract.
Add the flour and salt into the bowl and mix until combined. Stir in chocolate chips if using!

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.

HEAT TREATING FLOUR: Flour is technically not completely safe to eat until it has been heat treated. Heat treat around 2 tablespoons more flour than the recipe calls for, as there will be less flour in the bowl after it has been heated. You can also heat it in the microwave for 1-2 minutes.

OPTIONAL: Feel free to add in around ¼ cup semisweet chocolate chips , chopped chocolate, or peanut butter chips!

Storage Instructions: The cookie dough should be stored covered in the fridge for up to 6 days. It will be firm right out of the fridge. When you're ready to eat, let the dough soften at room temperature for around 5 minutes at room temperature if desired.

To freeze the dough form it into a large ball or a few smaller balls. Wrap the dough in plastic wrap then place them in a ziploc bag and freeze for up to 2 months.

Nutrition