Peanut Butter Cookie Dough

Name: Peanut Butter Cookie Dough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1½ cups all-purpose flour, (spooned and leveled); ¾ cup creamy peanut butter, (your favorite brand (I used Jif)); ½ cup salted sweet cream butter, (softened); ¾ cup light brown sugar, (tightly packed); ½ cup granulated sugar; 4 tablespoons heavy cream; 1½ teaspoons pure vanilla extract; 2 cups mini peanut butter cups, (chopped)

Peanut butter fans can now indulge in the guilty pleasure of eating cookie dough right from the bowl with this creamy and decadent peanut butter cookie dough.

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Table of Contents

Peanut Butter Cookie Dough Ingredients
Substitutions And Additions
How To Make This Peanut Butter Cookie Dough Recipe
How To Serve
Storage
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We’ve all snuck a taste of cookie dough while baking, and this edible peanut butter cookie dough is made just for that purpose, completely guilt-free. It’s so creamy and delicious with decadent bites of peanut butter cups that we guarantee you won’t be able to resist this treat.

Peanut Butter Cookie Dough raw ingredients that are labeled

Peanut butter cookie dough is the ultimate guilty pleasure. The texture is soft and creamy, and the flavor is both sweet and savory.

The saltiness draws out the rich flavors of the peanut butter, while the sweetness lingers around on your taste buds, leaving you wanting more.

To make this delectable treat, you’ll need:

1½ cups of all-purpose flour, spooned and leveled
¾ cup of creamy peanut butter (your favorite brand, I used Jif)
½ cup of salted sweet cream butter, softened
¾ cup of light brown sugar, tightly packed
½ cup of granulated sugar
4 tablespoons of heavy cream
1½ teaspoons of pure vanilla extract
2 cups of chopped mini peanut butter cups

Substitutions And Additions

PEANUT BUTTER CUPS: You can substitute Reese’s pieces, mini chocolate chips, peanut butter chips, or chopped full-size peanut butter cups for the mini peanut butter cups.

BUTTER: You can substitute unsalted butter for the salted sweet cream butter in this edible peanut butter cookie dough recipe. Add ¼ teaspoon of salt.

Before you get too far into making this recipe, you will want to heat treat the flour. Since we aren’t baking the dough, you will want to bake the flour briefly to ensure there aren’t any pathogens in it.

Once this is taken care of, you will whip up a batch of this dough just like you are making cookies; just leave out the baking step.

Let’s get started with the step-by-step instructions.

STEP ONE: Preheat the oven to 300°F. Line a baking sheet with parchment paper.

OUR RECIPE DEVELOPER SAYS

You can also heat the flour in a microwave-safe bowl in the microwave in three 30-second intervals.

STEP TWO: Evenly spread the flour over the parchment paper. Allow the flour to “bake” for 5 minutes. This will kill any pathogens that may be present in the flour. Allow the flour to cool completely. You may need to sift the flour before adding it to the peanut butter mixture.

PRO TIP:

If you want to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.

STEP THREE: Using either a stand mixer or a medium bowl and a hand mixer on medium-high speed, beat together the peanut butter and softened butter for 1 to 1½ minutes until smooth.

PRO TIP:

Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.

peanut butter and butter blended in a bowl

STEP FOUR: Add the white sugar, brown sugar, heavy cream, and vanilla extract. Continue beating for another 1½-2 minutes until the mixture is smooth.

sugars, heavy cream and vanilla extract added to the peanut butter mixture and blended in a bowl

STEP FIVE: Lower the mixer speed to medium. Add in the heat-treated flour and mix just until well incorporated.

flour added to the sugar mixture and blended in a bowl

STEP SIX: Add the chopped mini peanut butter cups and mix just until combined. Cover and chill for 30 minutes before serving.

PRO TIP:

Place peanut butter cups in the fridge for 10 minutes to make them much easier to cut in half.

mini peanut butter cups mixed with the flour mixture in a bowl

How To Serve

The best way to eat this yummy dough is right from the bowl, but you could also use a little bit of peanut butter cookie dough as a topping for other treats. Add pieces of your own edible cookie dough to a bowl of vanilla ice cream, along with a drizzle of caramel sauce.

For an indulgent twist, try pairing it with fresh fruit like strawberries and kiwi slices. To really get those taste buds tingling, why not dip the fruits in hot fudge sauce first?

While you are on a roll with this fun dough, our edible cookie dough is the chocolate chip version of this treat. If you would like to take it a step further and bake up a batch of cookies, our peanut butter cookies are a classic.

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Storage

Whether you’re planning to make it ahead, refrigerate, or freeze, we’ve got all the details you need to keep your cookie dough tasting its best.

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 7 days.

IN THE FREEZER: You can freeze this peanut butter cookie dough for up to 3 months. Allow the cookie dough to thaw overnight in the refrigerator before serving.

You don’t need to make peanut butter cookies in order to sneak a spoonful of cookie dough anymore. This edible peanut butter cookie dough recipe only takes a couple of minutes to whip up using simple ingredients that will have you enjoying spoonfuls in no time.

FREQUENTLY ASKED QUESTIONS

What is heat treating?

Since flour is considered a raw ingredient, the process of heat treating is done to the raw flour to ensure that there are not any harmful bacteria in the flour if it is not being baked as part of this raw cookie dough recipe.

Can I bake cookies using this cookie dough?

This cookie dough is not meant for baking. Without the eggs and leavening agent (baking soda or powder), you would end up with very flat cookies.

Can I freeze edible cookie dough?

You can freeze this great recipe stored in an airtight container for up to 3 months.

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5 from 29 votes

Peanut butter fans can now indulge in the guilty pleasure of eating cookie dough right from the bowl with this creamy and decadent peanut butter cookie dough.

Prep Time 10

Cook Time 30

Total Time 40

Servings

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Ingredients

1½ cups all-purpose flour, spooned and leveled
¾ cup creamy peanut butter, your favorite brand (I used Jif)
½ cup salted sweet cream butter, softened
¾ cup light brown sugar, tightly packed
½ cup granulated sugar
4 tablespoons heavy cream
1½ teaspoons pure vanilla extract
2 cups mini peanut butter cups, chopped

Instructions

Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Evenly spread the flour over the parchment paper. Allow the flour to “bake” for 5 minutes. This will kill any pathogens that may be present in the flour. Allow the flour to cool completely. You may need to sift the flour before adding it to the peanut butter mixture.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the peanut butter and softened butter for 1 to 1½ minutes until smooth.
Add the sugars, heavy cream, and vanilla extract. Continue beating for another 1½ to 2 minutes until the mixture is smooth.
Lower the mixer speed to medium. Add in the flour and mix just until well incorporated.
Add the chopped mini peanut butter cups and mix just until combined. Cover and chill for 30 minutes before serving.

Notes

You can also heat the flour in a microwave-safe bowl in the microwave in three 30-second intervals.
If you want to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.
Place peanut butter cups in the fridge for 10 minutes to make them much easier to cut in half.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
Lexus Monroe Editorial Assistant

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