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Ultimate Peanut Butter Cookie Dough: 1 Guilt-Free Treat

Peanut Butter Cookie Dough
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This no-bake edible peanut butter cookie dough recipe is a delicious and safe way to enjoy the classic cookie dough flavor without baking. It’s rich, creamy, and packed with mini peanut butter cups, perfect for eating by the spoonful, scooping over ice cream, or rolling into bites.

Ingredients

Scale
  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/3 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tsp pure vanilla extract
  • 4 tbsp heavy cream
  • 1 1/2 cups all-purpose flour, heat-treated
  • 2 cups mini peanut butter cups

Instructions

  1. Heat-treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave in 30-second intervals, stirring between each, until it reaches 165°F (74°C). Let cool completely.
  2. In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth, light, and fluffy.
  3. Add the vanilla extract and heavy cream. Mix until well combined and the mixture is smooth.
  4. Gradually add the cooled, heat-treated flour to the bowl. Mix on low speed or stir by hand until just combined and a soft dough forms. Do not overmix.
  5. Gently fold in the mini peanut butter cups using a spatula.
  6. Your edible peanut butter cookie dough is ready to eat. For a firmer texture, chill in the refrigerator for 20-30 minutes before serving or rolling into balls.

Notes

  • Ensure flour is properly heat-treated to 165°F (74°C) for safety.
  • Use standard creamy peanut butter for best consistency.
  • Softened butter should give easily when pressed.
  • Do not overmix the dough after adding flour.
  • Chill the dough for a firmer texture or to roll into balls.
  • Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://yummywords.com/peanut-butter-cookie-dough-recipe/

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