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!
3tablespoons43g unsalted butter, softened to room temperature (can be regular or vegan butter)
3tablespoonscreamy peanut butterprocessed or natural
¼cup55g packed light brown sugar
½cup110g granulated sugar
1teaspoon5 mL pure vanilla extract
4-6tablespoonsmilk60 mL - 89 mL; can be dairy or vegan milk
⅛teaspoon½ g salt
½cup85g 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.
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.