Sure, cookies are great, but who doesn't love cookie dough? There's something about the sneaky bites from the mixing bowl that make it even more delicious. Unfortunately, regular cookie dough isn't the safest to eat raw. That's where edible cookie dough comes in.
This edible peanut butter cookie recipe uses heat-treated flour and is egg-free, making it completely safe to eat. Heat treated flour is quick and easy and can be made ahead of time. Either microwave the flour in 30-second increments or bake until an instant-read thermometer reads 165 F. Let the flour cool and use it to make this tempting edible cookie dough. After the flour is processed there is no cooking required, making it a great recipe for kids.
The creamy peanut butter adds lots of peanut butter flavor while keeping the edible cookie dough smooth. If you want some texture, you can use crunchy peanut butter—you may need to add more milk or cream to help the dough come together. Serve as is or add your favorite mix-ins like M&Ms, chocolate chips, peanut butter chips, or chopped peanuts.
“For those peanut butter lovers, this will be your new favorite dish! Serve it with some chocolate wafer cookies or add it to your favorite ice cream. The heat treatment of the flour makes it safe to eat and you will eat this cookie dough with the spoon.” —Tracy Wilk
1 cup flour for all uses
6 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup packed Brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 to 3 tablespoons milk or heavy cream
Up to 1 cup mix-ins like chocolate chips, optional
Gather the materials.
Heat the flour by adding it to a small heatproof bowl and microwave in 30-second increments, stirring each time, until it registers 165 F on an instant-read thermometer. (Alternatively, spread flour on a small baking sheet and bake at 350 F for 10 minutes.)
Let the flour cool to room temperature. If the flour is lumpy, beat or sift it before using. Note: heat treatment of flour can be done in advance.
Add the softened butter and peanut butter to a medium mixing bowl. Beat with an electric mixer on medium speed for 1 minute or until smooth and creamy.
Add the brown sugar and salt. Beat on medium speed to combine, then increase the speed to medium-high and continue beating for 3 minutes to help the sugar dissolve. The mixture should be smooth and creamy.
Add the vanilla and mix to combine. Add the flour and mix until combined.
Add 1 tablespoon milk or heavy cream and stir to combine. Continue adding 1 tablespoon more at a time to reach desired consistency.
If adding mixes, mix with a wooden spoon or rubber spatula. Serve or refrigerate.
How to heat treat raw flour
Eating raw flour poses a risk of foodborne illness. Quickly process the flour before using it in the recipe: by toasting it in a 350 F oven, on a cookie sheet, for 10 minutes. or microwave in a bowl on high for 30-second intervals, stirring to distribute the heat between intervals, until a thermometer reads 165F.
- Try adding fun mix-ins like mini Reese's cups, Reese's Pieces, peanut butter chips, chocolate chips, M&M's, chopped peanuts and more.
- Swirl in half a cup or more of some thick jam for a PB&J version.
- Mix in half a cup or more of marshmallow fluff to make a fluffernutter.
- Make this recipe vegan by using vegan butter and non-dairy milk.
Method of storage and freezing
- Store edible cookie dough in a covered container in the refrigerator for up to a week.
- You can also freeze edible cookie dough. Roll the frozen dough into balls, place on a parchment-lined baking sheet, and freeze. Once frozen, transfer to a ziplock freezer bag and freeze for up to three months. Enjoy frozen or thawed in the refrigerator before serving.
Can I bake edible cookie dough?
Because edible cookie dough does not contain egg or raising agent, we do not recommend baking it. The dough will produce extremely flat cookies and they probably won't have the texture you're looking for. If you want some baked peanut butter cookies, try a traditional recipe.
|Nutrition facts (per portion)|
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|Servings: 6 to 8|
|Quantity per serving|
|% Daily Value*|
|Saturated fat 7 g||35%|
|Dietary fiber 1 g||5%|
|Total sugars 12 g|
|Vitamin C 0mg||0%|
|Calcium 30 mg||2%|
|Potassium 138 mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories per day is used for general dietary advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)