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Edible Peanut Butter Cookie Dough
5 from 6 votes

Edible Peanut Butter Cookie Dough

This easy edible peanut butter cookie dough recipe is only four ingredients. A quick raw peanut butter cookie batter without milk and without brown sugar is super simple and perfect for a quick sweet treat!

Prep Time
15 mins
Servings: 16 tablespoons
Calories: 154 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¼ cup butter softened at room temperature, unsalted
  • ½ cup peanut butter smooth
  • ½ cup granulated sugar or caster sugar, superfine
  • ¾ cup flour See note. For guidance on heat treating, see my cookie dough cone recipe, heat treated
  • 2 oz milk chocolate chips
  • 2 oz peanut salted, roasted

Instructions

    Cup of Yum
  1. Begin by adding the softened butter, peanut butter and sugar to a large mixing bowl and creaming together with an electric hand beater until light and fluffy (about 2 minutes).
  2. Add the heat treated flour into the bowl (sift if the flour has become lumpy during heating) and beat to incorporate.
  3. Once you have your peanut butter cookie batter, you can incorporate any add-ins, such as chocolate chips or nuts. Add these to the dough and stir through with a spatula.

Notes

  • To make a safe edible raw dough, you must heat treat your flour. This can be achieved either with a microwave or oven. The goal is to heat the flour to about 165°F to ensure it is thoroughly warmed through.
  • °F to ensure it is thoroughly warmed through.

Nutrition Information

Calories 154kcal (8%) Carbohydrates 15.7g (5%) Protein 3.7g (7%) Fat 9.3g (14%) Saturated Fat 3g (15%) Cholesterol 8mg (3%) Sodium 64mg (3%) Potassium 83mg (2%) Fiber 1.1g (4%) Sugar 7.2g (14%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 tablespoons

Amount Per Serving

Calories 154

% Daily Value*

Calories 154kcal 8%
Carbohydrates 15.7g 5%
Protein 3.7g 7%
Fat 9.3g 14%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 64mg 3%
Potassium 83mg 2%
Fiber 1.1g 4%
Sugar 7.2g 14%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.