Eggless Peanut Butter Cookie Dough is the perfect treat for those cookie dough cravings. The perfect taste of peanut butter in every bite!
I’ll be the first to admit, that I love cookie dough. Half the joy of making a batch of cookies is eating a couple spoonfuls (or handfuls 😉 of cookie dough) before baking up the cookies. In fact, I love it so much that sometimes I’m just craving the dough without the cookies. For that situation, this recipe for edible peanut butter chocolate chip cookie dough is perfect.
This peanut butter cookie dough recipe makes just a small batch, so it’s the perfect small bowlful. Just right to satisfy your craving, but not end up with a stomachache after eating it.
This peanut butter cookie dough is eggless, so you don’t have to worry about getting sick from eating the raw eggs. You can also heat treat your flour before hand in case you’re worried about the risk of any salmonella bacteria.
The peanut butter cookie dough is so easy to throw together, it only takes a couple of minutes to grab the ingredients from your pantry, mix them all together and then you’re ready to gobble up your delicious safe to eat peanut butter cookie dough for one.
You can eat the cookie dough right away warm by the spoonful, or roll it up and eat it by the cookie ball.
If you somehow don’t eat this all up in one sitting, you can roll the dough up into little balls and stick them in the fridge or freezer to enjoy for later. The cookie dough should stay good in the fridge for about 1 week, and in the freezer for 3 to 4 months.
Are you ready to whip up a bowlful yet?
I’m about ready to make another “batch” of this stuff today! Who’s with me? You can stuff it full of just chocolate chips, or chocolate chips and reeses pieces like I did. Or even chopped up reeses cups. Yum!
How to make Peanut Butter Cookie Dough?
You’ll make this peanut butter cookie dough the same way you’d make peanut butter cookies, just without the baking part at the end.
First you’ll cream together your butter, peanut butter, white sugar and brown sugar for a couple minutes until nice and smooth. This keeps the sugar from being too gritty and gets the mixture smooth.
Add in the vanilla extract and milk and stir it in. Add in the salt, and flour and mix until combined. Add in a little more flour if your cookie dough seems to wet.
Eat it as is, or fold in your chocolate chips, reeses pieces, or other mixins.
What can I mix into peanut butter cookie dough?
- Chocolate chips
- Peanut Butter Chips
- Reeses Pieces
- Chopped up Reeses
- Chopped up Oreos
- Chopped up Butterfingers
- Caramel Bits
Tips and Tricks:
- I recommend using a traditional creamy peanut butter for the best peanut butter flavor in this recipe. I don’t know how a natural peanut butter will work, but if you try make sure to stir it together for best results.
- A crunchy peanut butter will also work if you want to add an extra crunchy texture to this homemade cookie dough.
- Try using almond butter instead of peanut butter for a different flavor.
Frequently Asked Questions:
How to heat treat flour?
Spread raw flour onto a baking sheet lined with parchment paper. Bake the flour in an oven preheated to 350 F for about 5 minutes, the flour should heat up to be 160 F.
Because this recipe uses such a small amount of flour I recommend watching it very closely as it bakes to keep the flour from burning. You can also heat treat extra flour and save it in an airtight container for later.
Is it safe to eat peanut butter cookie dough?
This edible cookie dough recipe is made safe with out eggs, and heat treated flour to make the raw cookie dough completely safe to eat.
It literally takes just a couple minutes and then you can just enjoy this scrumptious treat. Or If you want to try my regular cookie dough: eggless chocolate chip cookie dough, that’s delicious too.
How to store edible cookie dough?
If you don’t gobble this cookie dough up all at once, it can be stored in an air-tight container or wrapped tightly with plastic wrap in the fridge for up to 4 days.
You can also freeze the cookie dough. Roll the cookie dough into balls and freeze them to save for later, by storing them in a double layered freezer safe bag. The frozen cookie dough balls are a great treat when you need to satisfy that sweet tooth.
This edible peanut butter cookie dough is the perfect afternoon or late night snack. It satisfies your sweet tooth, and might even leave you craving a little bit more. I recommend doubling the recipe if you’re going to be sharing.
Looking for more edible cookie dough recipes:
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(Eggless) Peanut Butter Chocolate Chip Cookie Dough for One
- 2 TBS unsalted butter (softened)
- 2 TBS peanut butter
- 2 TBS brown sugar
- 2 TBS sugar
- 1/4 tsp vanilla
- 1/8 tsp salt
- 1 TBS milk
- 6 TBS flour
- 2 TBS chocolate chips
- 2 TBS reeses pieces (optional)
- In a small bowl, cream together your butter, peanut butter, brown sugar and white sugar until mixed.
- Add in your vanilla, milk, salt and flour and mix until all combined. (Add a little more flour if mixture is too wet)
- Dump in your chocolate chips and Reeses pieces and fold them into the cookie dough.
- Enjoy warm, or roll into balls and place in freezer for 15 minutes before eating.
Recipe first posted on September 27, 2015. Photos and recipe updated on July 19, 2019.
Don’t believe me that its just minutes to whip up? Watch this!