Go Back
–+ servings
A small glass bowl filled with several scoops of cookie dough topped with peanut butter chips, with more cookie dough in the background and a striped cloth nearby.

Edible Peanut Butter Cookie Dough

Print Recipe
This Edible Peanut Butter Cookie Dough is rich, creamy, and completely safe to eat, with no baking required. Made with heat-treated flour, pantry staples, and loaded with peanut butter flavor, it’s perfect for scooping, dipping, or sneaking by the spoonful. If you love classic peanut butter cookies, this no-bake version might be even better!
Course Dessert
Cuisine American
Keyword edible peanut butter cookie dough
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 cups
Author Gayle Bialas

Equipment

Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsalted butter (softened to room temperature)
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup creamy peanut butter
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1-2 tablespoons milk, if needed (I used 2%) (only use if dough is too dry, SEE NOTE BELOW)
  • 1 cup peanut butter chips or peanut butter candies (if desired)

Instructions

To Heat Treat Flour:

  • Microwave: to a medium microwave-safe bowl, add flour. Microwave at medium power in 30 second intervals, stirring after each interval, until temperature reaches 160℉. Stir thoroughly and do not use any clumpy flour or flour that looks like it burned. Transfer to another bowl and let cool completely before using.
    Oven: Preheat oven to 350℉ and spread flour onto a large baking pan. Bake for 6-8 minutes, or until the temperature of the flour reaches 160℉. Stir thoroughly and allow to cool completely before using.
    *Alternatively, you can buy heat treated flour, though it can be hard to find. Just look for the label on the package.

For the Cookie Dough:

  • In a large mixing bowl, add softened butter, brown sugar, granulated sugar, and salt. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 2-3 minutes.
  • Add peanut butter and vanilla and beat well until combined.
  • Add in heat-treated flour and mix until combined. Add milk, 1 tablespoon at a time (if needed), and mix. Fold in chips and/or candies, if using.
    *Cookie dough is ready to serve immediately, although tastes better once chilled. If refrigerating, let sit at room temperature for about 10 minutes just before serving.

Notes

  • Milk: Only use if the dough is too dry or stiff. I only needed ½ tablespoon, but you can omit completely if needed.
  • Cookie dough will last in an air-tight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.