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 9 simple ingredients and comes together in minutes.
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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
- It’s customizable!
- Brown butter, peanut butter, and cinnamon make it extra cozy similar to my Biscoff Cookie Dough!
- It’s a fun and delicious way to use up your leftover Halloween candy. For more fun Halloween treats, try my shortbread Halloween cookies and brownies decorated for Halloween!
- It’s made with just 9 ingredients!
- This is an egg free peanut butter cookie dough. It is completely safe to eat!
Ingredients
- Butter: Use room temperature or melted brown butter. If you have a few extra minutes, you can brown your 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. Make sure your brown sugar is fresh!
- Cinnamon: Cinnamon is so good with peanut butter like in my peanut butter and pumpkin cookies.
- Milk: I use whole milk.
- Flour: I use all-purpose flour. I recommend heat treating the flour to kill off any bacteria. You can heat treat flour in the oven or the microwave.
- Candy: I used 1/4 cup of Reese’s Pieces and 1/4 cup of chopped peanut butter cups.
See recipe card below for full list of ingredients.
Substitutions & Variations
- Swap in granulated sugar in place of brown sugar.
- Instead of all-purpose flour, use gluten free flour.
- Swap out the milk for heavy cream.
- To make this vegan, use vegan milk.
- You can make this cookie dough with salted butter. If you use salted butter, you can add a little less salt.
- Stir in your favorite candy. I love M&Ms, chopped chocolate, chocolate chips, or peanut butter chips or cups.
Instructions
Step 1: (See photo 1 above). Brown the butter (see recipe card below). This step is optional. You can also use melted or room temperature butter.
Step 2: (See photo 2 above). Whisk to combine the brown butter, peanut butter and sugar. If using room temperature butter, cream the ingredients with a mixer until combined.
Step 3: (See photo 3 above). Next, add the vanilla and milk followed by the salt, cinnamon and heat treated flour. (Easy directions for heat treating the flour are in the recipe card below!)
Step 4: (See photo 4 above). Stir in your favorite chopped chocolate or leftover Halloween treats.
Recipe FAQs
No. 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.
Yes! Store leftover cookie dough in airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Expert Tips
Heat treated flour should be 165°F. Allow the flour to cool completely after heat treating it.
Add more milk if the dough is too thick. Add extra flour if it’s too thin.
Divide the batter up into individual servings. Set toppings out so that everyone can add their favorite toppings!
Add more milk or cream if you want it to be creamier.
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Edible Peanut Butter Cookie Dough
Equipment
Ingredients
- 5 tablespoons (70 g) unsalted butter room temperature OR browned and cooled to room temperature
- 1/2 cup (110 g) brown sugar light or dark
- 1/4 cup (64.5 g) creamy peanut butter
- 1 teaspoon (1 teaspoon) vanilla extract
- 3/4 cup (93.75 g) all purpose flour
- 1/4 teaspoon (1/4 teaspoon) cinnamon optional
- 1/2 teaspoon (1/2 teaspoon) salt
- 3 tablespoons (44.36 ml) whole milk or heavy cream or heavy cream, add more if needed
- 1/2 cup (1/2 cup) chocolate and or peanut butter candy use leftover Halloween candy or chocolate chips
Instructions
- Heat treat the flour. Place flour in a microwave-safe bowl and heat for 3–4 thirty-second intervals, stirring between each, until it reaches 165°F. (Or bake it spread out on a baking sheet at 350°F for 6 minutes.) Let cool completely.
- 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. Let it cool for at least 15–20 minutes, or until it’s room temperature — this keeps it from melting the sugar later.
- In a large bowl or mixer, beat the butter, brown sugar, and peanut butter until creamy. Add the vanilla and milk (or cream). On low speed, mix in the flour, cinnamon, and salt until combined. If dough feels too thick, add more milk about 1 teaspoon at a time.
- Stir in the chopped candy or chocolate chips. Scoop and eat with a spoon, or roll into bite-size cookie dough balls. Chill before serving if you like a firmer texture.
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.