This eggless peanut butter cookie dough is sweet and delicious! It’s safe to eat because it’s made without eggs and with heat treated flour. You can make this recipe with just only has a few ingredients and comes together in minutes.
This egg free edible peanut butter cookie dough recipe is creamy, rich and delicious. It’s made with brown butter and peanut butter. Add your favorite peanut butter candy or leftover Halloween candy for extra flavor.
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!
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Why This Recipe Works
- Peanut butter fans will love this treat.
- Brown butter, peanut butter, and cinnamon make it extra cozy. For another unique cookie dough recipe, try my Biscoff Cookie Dough!
- It’s a fun and delicious way to use up your leftover Halloween candy.
- It’s made with less than 10 ingredients!
- This is an egg free peanut butter cookie dough. It is completely safe to eat!
Ingredients
- Butter: Use room temperature butter or melted brown butter. If you have a few extra minutes, I recommend using brown butter. It adds a nutty, rich flavor.
- Peanut Butter: I recommend a creamy peanut butter such as Jif. I have not made this using natural peanut butter.
- Brown Sugar: Use light or dark 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: Cinnamon is so good with peanut butter!
- 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.
- Candy: I used 1/4 cup of Reese’s Pieces and 1/4 cup of chopped peanut butter cups.
Substitutions & Variations
- Swap in granulated sugar in place of brown sugar.
- Instead of milk, use heavy cream.
- You can make this cookie dough with salted butter. If you use salted butter, you’ll probably want to add a little less salt.
- Chopped peanuts are perfect with this peanut butter dessert!
- Stir in your favorite candy. I love M&Ms, chopped chocolate, chocolate chips, or peanut butter chips or cups.
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: Microwave the flour in a microwave safe bowl for three or four 30-second intervals, stirring in between or until flour reaches 165°F on an instant read kitchen thermometer. Alternatively, spread flour on a baking sheet and bake at 350°F for 6 minutes. Give flour a stir then set it aside for a couple of minutes to cool down.
Step Three: 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: Next, add the vanilla. Then mix in the cream or milk followed by the dry ingredients.
Step Five: Stir in your favorite chopped chocolate or leftover Halloween treats.
Step Six: 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.
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Edible Peanut Butter Cookie Dough
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 all purpose flour
- 1/4 teaspoon cinnamon optional
- 1/2 teaspoon salt
- 3 tablespoons whole milk or heavy cream or heavy cream, add more if needed
- 1/2 cup of your favorite chocolate and or peanut butter candy
Instructions
- Heat treat the flour. Microwave the flour in a microwave safe bowl for three or four 30-second intervals, stirring in between or until flour reaches 165°F on an instant read kitchen thermometer. Alternatively, spread flour on a baking sheet and bake at 350°F for 6 minutes. Give flour a stir then set it aside for a couple of minutes to cool down.
- 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.
- 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
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Brigid
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?
Natalie
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.