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!
- 5 tablespoons unsalted butter*
- 1/2 cup brown sugar, light or dark
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 3/4 cup plus 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3–4 tablespoons milk or heavy cream
- 1/2 cup of your favorite chocolate and or peanut butter candy
- Preheat oven to 350 F.
- 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. Once cooled, sift to combine the flour, cinnamon and salt.
- 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.
*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