Edible peanut butter cookie dough! Rich brown butter, creamy peanut butter, warm cinnamon and sweet vanilla extract. This eggless peanut butter cookie dough recipe is super easy and decadent!
This easy, eggless edible peanut butter cookie dough recipe comes together so quickly! It combines two favorite treats: cookie dough and peanut butter! Add your favorite leftover Halloween candy or some chocolate chips or enjoy it as is!
I wanted to make a warmly flavored cookie dough recipe. Adding cinnamon to peanut butter makes it extra cozy.
For more cookie dough recipes, try these Cookie Dough Brownies, Edible Sugar Cookie Dough, and this Edible Brownie Batter!
THIS EDIBLE PEANUT BUTTER COOKIE DOUGH IS:
- The base is made with peanut butter and there is peanut butter in the add ins!
- Brown butter, peanut butter, and cinnamon make it extra cozy.
- Add chocolate chips, Reese’s peanut butter cups, Reese’s Pieces or your favorite leftover Halloween chocolate! You will love this delicious chocolate peanut butter cookie dough!
- It’s made with a simple list of steps and pantry friendly ingredients.
- This is an egg free peanut butter cookie dough. It is completely safe to eat!
- It can be enjoyed with a spoon. You can also roll it into peanut butter cookie dough bites!
INGREDIENT NOTES
- Butter: I use unsalted butter. Butter can be browned or simply softened to room temperature. Brown butter is butter that has developed a nutty, rich flavor after being slowly cooked on the stove. I have made it with room temperature butter and brown butter and it’s delicious either way.
- Peanut Butter: I recommend a creamy peanut butter such as Jif. I have not made this using natural peanut butter.
- Brown Sugar: I like dark brown sugar because it has a stronger molasses flavor that goes really well with peanut butter. Make sure your brown sugar is fresh!
- Cinnamon: This warm spice is so good with peanut butter!
- Vanilla Extract: For added flavor.
- Milk: I use whole milk.
- All Purpose Flour: It’s best to heat treat the flour before using. Heat treating the flour is a precautionary step to kill off any existing bacteria. It only takes a few minutes to do this.
- Add Ins: I used 1/4 cup of Reese’s Pieces and 1/4 cup of chopped peanut butter cups.
SUBSITUTIONS & VARIATIONS
- Sugar- Light brown sugar or granulated sugar can be used in place of dark brown sugar.
- Heavy cream- Instead of milk, use heavy cream. Heavy cream will give you an extra rich cookie dough.
- Butter-in place of unsalted butter, salted butter can be used. If you use salted butter, you’ll probably want to add a little less salt. Taste and adjust to your liking.
- Chopped Peanuts– Chopped peanuts are perfect with this peanut butter dessert!
- M&Ms
- Chopped Chocolate Bars
- Mini or Regular Chocolate Chips
- Peanut Butter Chips
STEP BY STEP INSTRUCTIONS
Step One: Brown the butter. This step is optional. You can use room temperature butter and skip browning it. Brown the butter. Set it aside to cool.
Step Two: Heat treat the flour. Next, spread the flour on a large parchment paper lined baking sheet and put it in a 350 F oven for 6 minutes. Allow it to cool completely.
Step Three: Cream or whisk the butter, peanut butter and sugar. Whisk to combine the brown butter, peanut butter and sugar. If using room temperature butter, cream the ingredients with a mixer until combined.
Step Four: Add the rest of the ingredients. Next, add the vanilla. Then mix in the cream or milk followed by the dry ingredients.
Step Five: Add the chocolate. Stir in your favorite chopped chocolate or leftover Halloween treats.
Step Six: Enjoy! Roll the dough into peanut butter cookie dough balls, serve it as a peanut butter cookie dough dip or spoon it into individual dishes.
Hint: Add more milk or cream if you want it to be creamier.
RECIPE FAQs
Raw cookie dough isn’t safe to eat because the eggs and flour are uncooked. This cookie dough is made edible by omitting the eggs and heat treating the flour.
No. You do need to heat treat the flour, but the dough does not need to be baked.
No. You can make this cookie dough without browning the butter. You’ll just want to make sure the butter is room temperature so you can cream it with the peanut butter and sugar.
MORE PEANUT BUTTER RECIPES YOU WILL LOVE:
Edible Peanut Butter Cookie Dough
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 3/4 cup or about 6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Edible Peanut Butter Cookie Dough: an easy recipe made with a rich brown butter base, peanut butter, cinnamon, vanilla and your favorite chocolate. Perfect for leftover Halloween candy!
Ingredients
- 5 tablespoons unsalted butter, room temperature OR browned and cooled to room temperature
- 1/2 cup brown sugar, light or dark
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons all purpose flour
- 1/4 teaspoon cinnamon (optional)
- 1/2 teaspoon salt
- 3–4 tablespoons whole milk or heavy cream
- 1/2 cup of your favorite chocolate and or peanut butter candy
Instructions
- Preheat oven to 350 F.
- This recipe can be enjoyed using room temperature butter or brown butter that has been cooled to room temperature. If you want to use room temperature butter, skip the brown butter step.
- To brown the butter, melt the butter in a wide, shallow saucepan over medium heat. (Use a light colored pan if possible as this will help you better notice the butter change color). Start whisking it occasionally after the butter has melted and when the butter starts bubbling. The bubbles will turn to foam after 4-9 minutes. Once the butter starts foaming, you’ll want to whisk constantly so that you can better see what is going on underneath the foam. When brown bits begin forming on the bottom, remove from heat and pour it into a mixing bowl. Allow it to cool til it’s room temperature.
- To heat treat the flour, spread the flour evenly on a baking sheet lined with parchment. Bake eight minutes. Cool completely.
- In a large bowl or in the bowl of an electric mixer, cream the sugar, peanut butter and butter on medium until creamy and combined. (Beat for two minutes if using room temperature butter or just until combined if using brown butter). Add the vanilla followed by the milk or heavy cream. Turn the mixer on low and add gradually add the flour, cinnamon and salt until combined. Stir in the chocolate. Enjoy with spoons or scooped or rolled into cookie dough truffles or balls. Store in an air tight container in the fridge.
Notes
*Butter can be browned as per recipe instructions. Alternatively, you can skip browning it and use room temperature butter.
Keywords: cookie dough, brown butter, browned butter, peanut butter, edible, no bake, halloween candy
This sounded delicious, but you don’t have peanut butter on the ingredient list nor in the recipe steps, but have it listed at the very top of the blog. So, I’m confused?
Hi Brigid! Thanks for your comment. I’m so sorry about that! Can’t believe I left out the most important ingredient. I just updated the ingredients and instructions. It calls for 1/4 cup creamy peanut butter.