Edible Peanut Butter Cookie Dough

Edible Peanut Butter Cookie Dough

Sure, cookies are great, but who doesn’t love cookie dough? There’s something about sneaking bites from the mixing bowl that makes 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 dough recipe uses heat-treated flour and no eggs, making it completely safe to eat. Heat treating flour is quick and easy and can be done ahead of time. Either microwave the flour in 30-second increments or bake it until an instant-read thermometer reads 165 F. Let the flour cool and use it to make this tempting edible cookie dough. After treating the flour there’s no cooking involved, making it a great recipe for kids.

Creamy peanut butter adds lots of peanut butter flavor while keeping the edible cookie dough smooth. If you’d like 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 fans, this is going to be your new favorite dish! Serve this with some chocolate wafer cookies or add it to your favorite ice cream. Heat-treating the flour makes it safe to eat, and you will eat this cookie dough by the spoonful.” —Tracy Wilk

A Note From Our Recipe Tester


  • 1 cup all-purpose flour

  • 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

Steps to Make It

  1. Gather the ingredients.

    The Spruce / Madhumita Sathishkumar

  2. Heat treat the flour by adding it to a small heatproof bowl and microwaving for 30-second increments, stirring each time, until it registers 165 F on an instant-read thermometer. (Alternatively, spread the flour out on a small rimmed baking sheet and bake at 350 F for 10 minutes.)

    flour in a bowl

    The Spruce / Madhumita Sathishkumar

  3. Let the flour cool to room temperature. If the flour is clumpy, whisk or sift it before using. Note: heat treating the flour can be done ahead of time.

    flour sifted into a bowl

    The Spruce / Madhumita Sathishkumar

  4. Add the softened butter and peanut butter to a medium mixing bowl. Beat with an electric mixer at medium speed for 1 minute, or until smooth and creamy.

    butter and peanut butter mixture

    The Spruce / Madhumita Sathishkumar

  5. Add the brown sugar and salt. Beat at medium speed to combine then increase speed to medium-high and continue to beat for 3 minutes to help the sugar dissolve. The mixture should be smooth and creamy.

    butter and sugar added to the mixture in the bowl, hand mixer

    The Spruce / Madhumita Sathishkumar

  6. Add the vanilla and mix to combine. Add the flour and mix until combined.

    cookie dough in a bowl, hand mixer

    The Spruce / Madhumita Sathishkumar

  7. Add 1 tablespoon of milk or heavy cream and mix to combine. Continue to add 1 tablespoon more at a time to reach your desired consistency.

    cookie dough in a bowl

    The Spruce / Madhumita Sathishkumar

  8. If adding mix-ins, stir them in with a wooden spoon or rubber spatula. Serve or store in the fridge.

    Edible Peanut Butter Cookie Dough in a bowl

    The Spruce / Madhumita Sathishkumar

How to Heat Treat Raw Flour

Consuming raw flour creates a risk of food-borne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven, on a cookie sheet, for 10 minutes; or microwave the flour in a bowl on high power for 30-second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.

Recipe Variations

  • Try adding fun mix-ins like mini Reese’s cups, Reese’s Pieces, peanut butter chips, chocolate chips, M&Ms, chopped peanuts, and more.
  • Swirl in half a cup or more of some thick jam for a PB&J version.
  • Swirl in half a cup or more marshmallow fluff for a fluffernutter take.
  • Make this recipe vegan by using vegan butter and non-dairy milk.

How to Store and Freeze

  • Store edible cookie dough in a covered container in the fridge for up to a week.
  • You can also freeze edible cookie dough. Roll the chilled dough into balls, place on a parchment-lined baking sheet, and freeze. Once frozen, transfer to a zip-top freezer bag and freeze for up to three months. Enjoy frozen or thaw in the fridge before serving.

Can I Bake Edible Cookie Dough?

Since edible cookie dough does not contain egg or any leavening agent, we do not recommend baking it. The dough will produce extremely flat cookies and they likely won’t have the texture you’re looking for. If you’d like some baked peanut butter cookies, try a traditional recipe.


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