Description
Enjoy this safe-to-eat edible peanut butter cookie dough—no eggs, no raw flour! A quick, no-bake treat that’s creamy, rich, and perfect for peanut butter lovers.
Ingredients
Scale
- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 2 tablespoons milk (or more if needed)
- 1/2 cup chocolate chips (optional)
Instructions
- Heat-Treat the Flour
- Spread the flour evenly on a baking sheet.
- Bake at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals until it reaches 165°F.
- Let it cool before using.
- Cream the Butter and Sugar
- In a mixing bowl, beat the softened butter and brown sugar until light and fluffy.
- Add the peanut butter, salt, and vanilla extract, mixing until well combined.
- Add the Dry Ingredients
- Gradually mix in the heat-treated flour, stirring until incorporated.
- Slowly add the milk, one tablespoon at a time, until the dough reaches your desired consistency.
- Fold in Mix-Ins (Optional)
- Stir in chocolate chips, chopped nuts, or any other favorite additions.
- Serve and Enjoy
- Scoop out spoonfuls to eat immediately or roll into bite-sized cookie dough balls.
- Store leftovers in an airtight container in the fridge for up to a week.
Notes
- Dairy-free: Use dairy-free butter and plant-based milk.
- Gluten-free: Substitute with a gluten-free all-purpose flour blend.
- Extra texture: Add chopped peanuts or use crunchy peanut butter.
- Sweeter option: Drizzle with melted chocolate or caramel.
- Less sweet: Reduce sugar and add a pinch more salt.
- Prep Time: 10 minutes
- Category: dessert, snack
- Method: Baking
- Cuisine: American
Keywords: edible cookie dough, peanut butter cookie dough, no-bake dessert, egg-free cookie dough, safe-to-eat cookie dough