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Peanut Butter Cookie Dough
Peanut butter cookie dough is a creamy and delicious edible cookie dough that is loaded with decadent bites of peanut butter cups.
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Peanut butter cookie dough is creamy and delicious, with decadent bites of peanut butter cups. This mouth-watering, edible cookie dough recipe only takes a couple of minutes to whip up a batch using simple ingredients and will have you enjoying spoonfuls in no time.
Want to enjoy more guilt-free edible cookie dough treats? Make Cookie Dough Pretzel Bites, Cookie Dough Cupcakes, and Cookie Dough Dip.
Peanut Butter Cookie Dough Ingredients
You will need:
- 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
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.
How to Make Peanut Butter Cookie Dough
STEP ONE: Preheat the oven to 300°F. Line a baking sheet with parchment paper.
PRO TIP: 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-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.
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.
STEP FOUR: Add the sugars, heavy cream, and vanilla extract. Continue beating for another 1½ to 2 minutes until the mixture is smooth.
STEP FIVE: Lower the mixer speed to medium. Add in the flour and mix just until well incorporated.
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.
How to Serve Peanut Butter Cookie Dough
You don’t need to make peanut butter cookies to sneak a spoonful of cookie dough anymore! 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 edible peanut butter cookie dough to a bowl of vanilla ice cream or feel free to add some of your favorite mix-ins like M&Ms, chocolate chips, chopped peanuts, etc, to make this recipe uniquely yours.
Storage
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.
Peanut butter cookie dough lets you indulge in the guilty pleasure of snacking on cookie dough without any risk! Peanut butter fans can enjoy the pleasure of eating cookie dough right from the bowl with this creamy and decadent peanut butter cookie dough. Keep some of this delicious recipe in your fridge so you always have one of your favorite snacks on hand, because we guarantee you won’t be able to resist this treat.
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 cookie dough?
You can freeze this great recipe stored in an airtight container for up to 3 months.
MORE RECIPES YOU’LL LOVE
- Blueberry Cheesecake Cookies
- Peanut Butter Lava Cookies
- Chocolate Peanut Butter Cookies
- Peanut Butter Cookies
Peanut Butter Cookie Dough
Peanut butter cookie dough is a creamy and delicious edible cookie dough that is loaded with decadent bites of peanut butter cups.
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.
Comments
Brandy Deslauriers says
have you tried this with all-natural peanut butter?
layne says
Hi, Brandy – we haven’t, I’m not sure if it would hold up since in my experience, the natural peanut butter starts to separate. I don’t know how that would impact the cookie dough!