Peanut Butter Cookie Dough
This edible peanut butter cookie dough is safe to eat raw (no eggs!). Use it in any recipes that call for cookie dough or just eat it by the spoonful!
I also love using this cookie dough as you would ice cream – with sprinkles and toppings galore.
Ingredients
This recipe uses all of the same ingredients as peanut butter cookies with two major exceptions:
- There are no eggs. Adding raw eggs to the batter (unless you can get your hands on pasteurized eggs) would make the cookie dough unsafe to eat.
- There is no baking powder or baking soda. Because the dough doesn’t have to rise, you don’t need any leavening agents.
How It’s Made
When making peanut butter cookie dough, you needn’t worry about ingredient order, mixing speeds, temperature, or times. You aren’t going to bake the cookie dough, so you can disregard all that you’ve learned about baking chemistry – just mix and eat!
All you need to do, is mix all of the ingredients together in one big bowl!
The only technique to keep in mind is the preparation of the flour. It’s not just raw eggs that we need to worry about in raw cookie dough, but also raw flour. The flour can contain e. coli.
To protect yourself, you can heat flour in the microwave in 15 second intervals, stirring after each interval, until a thermometer placed into the center of the flour reads 160 F. This method isn’t 100% proven so consume at your own risk.
Related Recipes
- Turn any cookie dough into frosting with my cookie dough frosting recipe.
- Make peanut butter cupcakes or chocolate cupcakes and top them with peanut butter cookie dough frosting.
- Make classic chocolate chip cookie dough!
- Try filling any cupcake recipe with the cookie dough. See my post on how to fill cupcakes for tips on this.
Peanut Butter Cookie Dough
Ingredients
- 3/4 cup all-purpose flour
- 1/16 teaspoon a pinch of salt
- 1/4 cup unsalted butter room temperature
- 1/2 cup peanut butter chunky or smooth will both work, so pick your favorite kind
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons whole milk add more if you prefer a more wet dough
- 1 teaspoon vanilla extract
- Any amount of any mix-in you’d like
Instructions
- Heat flour in the microwave in 15 second intervals, stirring after each interval, until a thermometer placed into the center of the flour reads 160 F.
- Mix everything in a big mixing bowl.
- Eat!
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