Edible Peanut Butter Cookie Dough
Servings: 0.25 cup
Prep Time: 5 mins
Total Time: 5 mins
Edible Peanut Butter Cookie Dough is the only way to eat raw cookie dough! It’s easy, delicious, and safe to eat. I love this edible cookie dough recipe and I know you will too!
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By: Becky Hardin
Ingredients
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¾ cup all-purpose flour
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¼ teaspoon ground cinnamon
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¼ cup creamy peanut butter
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¼ cup butter softened
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¼ cup granulated sugar
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¼ cup dark brown sugar
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½ teaspoon coarse sea salt
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½ teaspoon kosher salt
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1 teaspoon vanilla extract
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1½ tablespoons milk
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½ cup peanut butter chips
Instructions
Step 1.
In a small bowl, heat the flour in the microwave on HIGH, 30 seconds. Stir and repeat at 15-second intervals until the internal temperature is 160°*see note.
Step 4.
Add the sugar and brown sugar and beat 3 minutes with an electric mixer.
Step 2.
Add the cinnamon and whisk until incorporated. Set the flour aside to completely cool
Step 5.
Add the salts, vanilla and milk and mix until fully incorporated.
Step 3.
In a large mixing bowl, beat together peanut butter and butter until incorporated, about 2 minutes with an electric mixer.
Step 6.
​Add the cooled flour/cinnamon mixture and mix just until the flour is incorporated.
Step 7.
Add the peanut butter chips and stir just until incorporated.
Step 8.
Keep the dough refrigerated and in an airtight container for up to 2 weeks. Enjoy!
Notes
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If a microwave isn’t available, heat the oven to 350°F and spread the flour evenly onto a rimmed baking sheet. Bake 10 minutes or until the flour (pushed into a mound in the middle of the pan) reads 160°F on an instant-read meat thermometer. Cook longer if needed.
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Makes 1 1/2 cups
Nutritional Value
Calories: 335 kcal (17%)
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Carbohydrates: 39g (13%)
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Protein: 7g (14%)
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Fat: 18g (28%)
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Saturated Fat: 9g (56%)
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Cholesterol: 24mg (8%)
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Sodium: 538mg (23%)
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Potassium: 99mg (3%)
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Fiber: 2g (8%)
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Sugar: 24g (27%)
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Vitamin A: 235IU (5%)
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Calcium: 21mg (2%)
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Iron: 1.3mg (7%)