Edible Peanut Butter Cookie Dough
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!
Servings: 6 servings
Calories: 302kcal
Equipment
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 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
Butter: Use slightly cooled melted or brown butter or room temperature butter. If you use salted butter, you don’t need to add additional salt.
Brown butter: If browning the butter, use a light colored pan if possible. This will help you see the butter change color.
Flour: Heat treating the flour is a precautionary step to kill off any existing bacteria. It is optional but recommended. To heat treat it using the oven, spread flour on a baking sheet and bake at 350°F for 5 minutes. Give flour a stir then set it aside for a couple of minutes to cool down.
Candy: The chocolate or candy you add is customizable! Use chocolate chips, use white chocolate chips, butterscotch chips, peanut butter chips, mini chocolate chips, chopped chocolate, M&Ms, Reese’s Pieces, and Reese’s Peanut Butter Cups, nuts or sprinkles!
Storage: Store leftover cookie dough in airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 249mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 402IU | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 1mg
