Edible Peanut Butter Cookie Dough
This edible peanut butter cookie dough is soft, creamy, and perfectly safe to eat. Made without eggs or raw flour, it’s a quick, no-bake treat that’s full of nostalgic cookie flavor and peanut butter goodness ready in just minutes!
Yield: 4 people
Calories: 320kcal
Cost: $5
Equipment
- 1 Mixing Bowl For combining ingredients
- 1 Wooden spoon For mixing the dough
- 1 Baking Sheet For heat-treating the flour
- 1 Measuring cups & spoons For accurate ingredient amounts
Materials
- 1 cup all-purpose flour Heat-treat before using
- 0.5 cup creamy peanut butter Smooth or crunchy both work
- 0.5 cup brown sugar Adds caramel sweetness
- 0.25 cup granulated sugar Balances sweetness
- 4 tbsp unsalted butter Softened
- 2 tbsp milk Add more if needed
- 0.5 tsp vanilla extract Adds flavor
- 1 pinch salt Balances sweetness
- Optional add-ins Chocolate chips, chopped nuts, crushed pretzels
Instructions
- Spread the flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes. Let it cool completely.
- In a mixing bowl, combine softened butter, brown sugar, and granulated sugar. Mix until light and fluffy.
- Stir in peanut butter and vanilla extract until smooth and creamy.
- Gradually mix in the cooled flour. Add milk a little at a time until the dough reaches your desired consistency.
- Fold in chocolate chips, chopped nuts, or any other add-ins you love.
- Chill the dough for 10–15 minutes for best texture, then enjoy by the spoonful or roll into bite-sized balls.
Notes
Store in an airtight container in the fridge for up to 1 week.
Freeze portions for up to 3 months; thaw for 10–15 minutes before eating.
To make it vegan, use dairy-free butter and milk alternatives.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.