Edible Peanut Butter Cookie Dough Recipe (2024)

This is the best peanut butter edible cookie dough recipe ever!

This one goes out to all my peanut butter fans. A simple yet delicious peanut butter cookie dough with the perfect amount of mix-ins your heart desires.

Of course, you can play around with what you want and don’t want in your safe-to-eat cookie dough, but we’ll talk about that too in a bit!

Since we are often told that regular cookie dough isn’t safe to eat, I think it is extremely wise to have an edible cookie dough that is actually safe to eat because it will always come in so handy! Especially when that late-night sweet tooth hits!

Why do you need to make this recipe!

• This raw cookie dough recipe doesn’t use raw eggs, making it perfect for those following an eggless diet.
• It is also safe to eat thanks to the heat-treated flour.
• This cookie dough comes together in about 5 minutes or less.
• It is the perfect no-bake dessert to avoid turning your oven on during the hot summer months.
• This is a great recipe to make with children or for teenagers to make alone as well!

Ingredients for this safe-to-eat peanut butter cookie dough.

Here are the simple ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

• Creamy peanut butter- Make sure to steer clear from the creamy natural peanut butter and instead use something like the Skippy or Jif brands.
• Butter- You can use softened salted or unsalted butter.
• Imperial Sugar brown sugar & granulated sugar– Use a mix of sugars to get the flavor and texture just right!
• Vanilla extract– This will add extra depth of flavor.
• Heavy cream- This is used in place of the egg.
• Heat-treated flour – Regular flour or All purpose flour works great for this.
• Salt- To balance out the sweetness.
• Reese’s peanut butter cups

Why Imperial Sugar?

I found that imperial sugar has some of the best sugar for edible cookie dough. The brown sugar is soft and moist while the granulated sugar is fine and mixes in perfectly.

Optional mix-in ideas

• chocolate chips
• peanut butter chips
• Candied nuts
• mini white chocolate chips
• mini marshmallows

How to make eggless peanut butter cookie dough?

This is how you can make this pb cookie dough. Make sure to scroll down to the recipe card for the full detailed instructions!

1. Cream the butter, peanut butter, brown sugar, and granulated sugar together until smooth.
2. Mix in the vanilla extract and heavy cream until combined.
3. Fold in the heat-treated flour and salt
4. Mix in chopped-up Reese’s PB cups, scoop with an ice cream scoop and

Frequently asked questions – FAQ

How to heat treat flour?

• Bake the flour at 350F for 5 minutes before letting it cool then using it in your edible cookie dough recipe is a must. This technique will eliminate any harmful bacteria that could be in the flour.
• Microwave the AP flour in a microwave-safe bowl in 30-second intervals until it reaches 165F. About 1 minute and 15-30 seconds. Stir in between every time.

Is this a small batch recipe?

Yes! This eggless cookie dough recipe makes a smaller amount of cookie dough but definitely more than just a single serving.

It is perfect if you enjoy baking or throwing together smaller portions to get to try more recipes more regularly.

How to store it for later?

Store in an air-tight container in the fridge for up to 1 week.

Can you freeze edible cookie dough?

Yes! Freeze in an air-tight container for up to 2 months.

Thank in the fridge overnight once you’re ready to enjoy it or let it thaw on the countertop for an hour or so.

Edible peanut butter cookie dough

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