sweet, salty, and sinfully delicious, this Edible Peanut Butter Cookie Dough recipe is the solution to all your dessert cravings. made with only 8 ingredients in just 10 minutes, this eggless cookie dough is speedy enough for whenever your sweet tooth strikes!
Table of contents
- sweet, salty, and sinfully delicious, this Edible Peanut Butter Cookie Dough recipe is the solution to all your dessert cravings. made with only 8 ingredients in just 10 minutes, this eggless cookie dough is speedy enough for whenever your sweet tooth strikes!
- Save this recipe for later on Pinterest:
- Why you'll love this edible cookie dough recipe:
- What makes this cookie dough edible?
- Ingredients:
- Ingredient substitutions:
- How to make edible peanut butter cookie dough
- Recipe pro-tips:
- Recipe variations
- Dietary adaptations
- Can you bake this edible cookie dough?
- Recipe FAQs:
- Storage & freezing instructions
- Tools needed to make this recipe:
- More edible dough recipes & vegan recipes:
If you're the kind of person who thinks cookie dough > actual cookies, I see you, I hear you, and, sometimes, I am you. 🙋♀️ This delightfully simple recipe for peanut butter edible cookie dough was created with your sweet, raw dough-eating proclivities in mind.
This 10-minute eggless cookie dough is made with heat-treated flour, meaning it's isn't just safe to eat. It's actually designed for you to eat with a spoon — no baking required.
You can also gussy it up with add-ins like chocolate chips or chopped nuts, or make it vegan, dairy-free, and/or gluten-free to fit your needs.
Not only is this peanut butter dough an incredibly satisfying treat all on its own, but it also makes for a phenomenal ice cream mix-in, truffle base, or fruit dip (in case you want to feel a little virtuous about your snacking). HOORAY for customization, amirite?
Save this recipe for later on Pinterest:
Why you'll love this edible cookie dough recipe:
With my pregnancy WELL underway, I have to admit: my dessert cravings are at an all-time high. Unfortunately, my energy isn't quite there to back me up these days.
Whereas I might've made a batch of Browned Butter White Chocolate Cranberry Cookies or a Date Cake with Rum Toffee Sauce without blinking an eye in the past, I simply don't have the time or patience for a big project just because baby brain is telling me to stuff my face with treats.
Luckily for me, I've figured out the BEST easy peanut butter dessert recipe to scratch my itch. This cookie dough recipe with no eggs is:
- Quick & Easy. All you need is ten minutes and the most basic kitchen equipment. And the best part? You don't even have to turn on the oven!
- Made With Only 8 Ingredients. In fact, I'd bet you probably already have everything you need on hand. How's that for convenient?
- Allergen-Friendly. This edible cookie dough is already egg-free and soy-free, plus it's easy to make dairy-free/vegan and gluten-free. Heck, you can even make it nut-free by swapping in your favorite seed butter, making it ideal for just about anyone.
- It's cookie dough that you're supposed to eat. I mean, what's not to love?!?
What makes this cookie dough edible?
Unlike most other peanut butter cookie dough recipes, this one is made with heat-treated flour (to kill any lurking pathogens like e. coli) and without any eggs (to keep salmonella at bay). In other words, go on and lick that bowl!
Ingredients:
As promised, you only need 8 simple ingredients to make this easy edible dessert dough. Here's what to grab:
- All-Purpose Flour - Plain white flour is all it takes.
- Unsalted Butter - You can use either regular or vegan butter here.
- Creamy Peanut Butter - Either processed brands like Jif or natural peanut butter can be used here, so go with whatever you prefer.
- Light Brown Sugar & Granulated Sugar - For a perfect balance of sweetness and a hint of molasses.
- Pure Vanilla Extract - For rich, dessert-y flavor.
- Milk - Either dairy or unsweetened plant-based milk will work. Adjust the amount you add based on the consistency of the dough.
- Salt - To balance out the sweetness.
- Chocolate Chips - Add regular or mini ones if edible peanut butter chocolate chip cookie dough sounds delicious. Omit them if you're not a chocolate person.
Ingredient substitutions:
- All-Purpose Flour - You can also use cake flour or self-rising flour if that's what you have on hand! Note that the self-rising flour will have a bit of salty bitterness from the baking soda. Depending on your tastes, you might even like it better since it'll taste more like the "real" thing!
- Unsalted Butter & Salt - Feel free to swap in salted butter, but omit or reduce the added salt to taste.
- Creamy Peanut Butter - You can also use any other creamy nut butter (e.g. almond or cashew butter), or use crunchy nut butter for more texture. To make nut-free edible cookie dough, swap in sunflower seed butter, cookie butter, or even tahini instead.
- Light Brown Sugar - Dark brown sugar can be used for a more pronounced molasses flavor. You're also welcome to substitute less processed sugars like coconut sugar if you prefer.
- Granulated Sugar - A "raw" sugars like organic cane sugar can also be used.
- Pure Vanilla Extract - You can also experiment with other extracts like maple or almond if you like!
- Chocolate Chips - Feel free to play with other tasty mix-ins as your heart desires.
What is heat treating for flour and why do we need to do it?
You may not realize it, but flour is a raw ingredient that is subject to bacterial contamination. If you look on the bag in your pantry, I can almost guarantee there will be a note that says something along the lines of "Flour is raw. Please cook fully before enjoying."
The purpose of heat-treating the flour is to eradicate any potential pathogens like e. coli from the mix. So, if you want to keep you and your family safe, heat-treating is the way to go.
Oh, and just so you know, this applies to most gluten-free flour blends, too. The only exceptions I know of are nut flours (e.g. almond flour or coconut flour) or oat flour!
How to make edible peanut butter cookie dough
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Heat treat flour using the microwave.
Step 2: Cream butter with peanut butter and both sugars until light and fluffy.
Step 3: Add milk & vanilla, mixing fully to incorporate.
Step 4: Add dry ingredients to the butter mixture, mixing until fully combined. Thin the dough out with extra milk as needed to achieve your desired consistency.
Step 5: Fold in chocolate chips or any other add-ins if using. Enjoy!
Recipe pro-tips:
- No microwave? No problem! You can also heat treat your flour in the oven. Simply spread it out on a cookie sheet and heat it in a preheated oven at 350 degrees for 5-7 minutes.
- No oven, either? Swap in oat flour, which is safe to eat raw.
Recipe variations
While I love all edible cookie dough, peanut butter just might be my favorite. That said, there are plenty of ways to customize this recipe to suit your tastes. Here are a few variations to consider:
- Peanut butter chocolate cookie dough - Use chocolate-flavored peanut butter (e.g. Justin's) to add more richness. You can also swap in Nutella for a hazelnut chocolate variation!
- Make it chunky. Mix-ins like toasted nuts, chocolate chips, toasted oats, M&Ms, toffee bits, dried fruit, chocolate jimmies/sprinkles, or different flavored baking chips (e.g. butterscotch or peanut butter) are all welcome here.
- Turn them into cookie dough truffles. Scoop out bite-sized portions of the edible, egg-free cookie dough and roll into balls. Chill in a single layer in the freezer until firm, then carefully dip each one in melted chocolate before placing on a parchment-lined cookie sheet to dry.
Dietary adaptations
To make gluten-free edible cookie dough: Swap in your favorite gluten-free flour mixture. Just note that unless it is pure nut flour or oat flour, you'll need to heat treat it just the same as regular AP flour.
To make vegan/dairy-free edible cookie dough: Make sure to use both plant-based butter and milk.
To make nut-free edible cookie dough: Use your favorite nut-free spread like sunbutter, tahini, or cookie butter.
Can you bake this edible cookie dough?
Unfortunately, this peanut butter cookie dough with no eggs wasn't developed for baking into cookies. You're better off eating it straight from the container with a spoon.
Recipe FAQs:
"Can't" isn't the right word here; "shouldn't" is more like it. Both eggs and raw flour are known carriers of bacterial pathogens that cause foodborne illness.
Before you eat any cookie dough (even the stuff on the beaters), I suggest making sure it's made with heat-treated flour and either has no eggs or, at the very least, pasteurized eggs.
The two most common risks of eating raw cookie dough are ingesting either e. coli and/or salmonella, both of which can cause serious gastrointestinal distress and food poisoning.
As the CDC puts it, "Say NO to raw dough!" Unless, of course, the dough is made with heat-treated flour and without any eggs like this tasty recipe. 🤓
Storage & freezing instructions
- This edible peanut butter cookie dough will keep for 3-5 days in an airtight container in the refrigerator, but the dough will dry out if it’s stored longer.
- It can also be frozen for up to 3 months in a freezer-safe container. Pro Tip: If you have any leftovers, use a melon baller to make tiny balls of cookie dough to sprinkle on your favorite ice cream. YUM.
Tools needed to make this recipe:
More edible dough recipes & vegan recipes:
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Edible Peanut Butter Cookie Dough
Email FacebookIngredients
- 1 ¼ cup 150g all-purpose flour
- 3 tablespoons 43g unsalted butter, softened to room temperature (can be regular or vegan butter)
- 3 tablespoons creamy peanut butter processed or natural
- ¼ cup 55g packed light brown sugar
- ½ cup 110g granulated sugar
- 1 teaspoon 5 mL pure vanilla extract
- 4-6 tablespoons milk 60 mL - 89 mL; can be dairy or vegan milk
- ⅛ teaspoon ½ g salt
- ½ cup 85g chocolate chips or mini chocolate chips, optional
Instructions
- In a microwave safe bowl, heat treat the flour by heating it on 75-100% heat for 45 seconds - 1 ½ minutes, stirring the flour well after heating to break up any clumps.
- In a medium or large size mixing bowl or stand mixer fitted with a whisk attachment, combine the softened butter, peanut butter, packed light brown sugar, and granulated sugar. Beat together on medium speed until combined.
- Add the pure vanilla extra and 4 tablespoons of the milk. Beat in until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
- Whisk the salt into the heat-treated flour. Add half of the flour to the peanut butter mixture and beat in on low speed until combined. Scrape down the sides of the bowl as needed. Slowly beat in the remaining flour. Beat in the additional 1-2 tablespoons of milk if needed to reach your desired cookie dough consistency.
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- Fold in chocolate chips if using, and enjoy the cookie dough!
Notes
- Flour is not technically safe to eat raw until heat-treated. You can also heat treat the flour by spreading it out on a cookie sheet and heating in an oven preheated to 350 degrees for 5-7 minutes.
- If not heat treating the flour, you will only need 1 cup of the flour.
- Peanut butter: both natural and processed peanut butter work for this recipe.
- To make this recipe dairy-free and vegan, use vegan butter and vegan nut or oat milk.
- To make this recipe gluten-free, substitute a 1-to-1 gluten-free flour blend, like King Arthur’s gluten-free measure-for-measure blend for the all-purpose flour.
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