Edible Peanut Butter Cookie Dough

Soy-free option

It’s almost impossible to make peanut butter cookies without grabbing a spoonful (or two) of the raw cookie dough, which is why we made this edible peanut butter cookie dough. With toasted flour and the lack of raw eggs, it is completely safe to eat.

Edible Peanut Butter Cookie Dough is a delightful and satisfying treat that captures all the flavors and textures of classic peanut butter cookies without the need for baking. This edible cookie dough recipe is designed to be enjoyed straight from the bowl, making it perfect for those moments when you’re craving the taste of cookie dough without any concerns about raw eggs or flour.

Made with simple ingredients like peanut butter, vegan butter, sugars, and a touch of vanilla, this cookie dough offers that comforting and nostalgic peanut butter cookie flavor. It’s lusciously creamy and rich, with the perfect balance of sweetness and nuttiness. The addition of non-dairy milk ensures a smooth and easily scoopable consistency.

One of the great things about this edible peanut butter cookie dough is its versatility. You can savor it as-is or get creative by incorporating it into other desserts, like topping off ice cream sundaes or filling cookie sandwiches. Plus, it’s eggless and dairy-free, making it suitable for vegans and anyone with dietary restrictions.

Whether you’re enjoying it as a late-night indulgence, a special treat with friends, or a quick pick-me-up, edible peanut butter cookie dough is sure to satisfy your cookie cravings in a safe and delightful way. Just grab a spoon and dive into this delectable, worry-free dessert.

PREP TIME: 10 minutes, plus inactive time to cool flour

COOK TIME: 5 minutes

YIELD: 6 servings

INGREDIENTS:

• 1 cup (125 g) all-purpose flour (spooned and leveled or weighed)
• ¼ cup (56 g) vegan butter, at room temperature (soy-free if needed)
• ¼ cup (65 g) creamy no-stir peanut butter (soy-free if needed)
• ⅓ cup (66 g) granulated sugar
• ⅓ cup (73 g) packed light brown sugar
• 1 tsp pure vanilla extract
• 3 tbsp (45 ml) nondairy milk (soy-free if needed)
• ¼ tsp salt

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C). Spread the flour on an ungreased baking sheet. Bake for 5 minutes. Remove from the oven and set aside to cool completely.
2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, peanut butter, granulated sugar, and brown sugar. Beat with a hand mixer or the stand mixer until light and fluffy.
3. Add the vanilla and milk to the peanut butter mixture and beat until creamy.
4. Add the cooled flour and salt to the mixture and mix until combined.
5. You can enjoy the cookie dough right out of the bowl with a spoon, or you can roll it into bite-sized balls and place them in an airtight container in the fridge or freezer to enjoy later.