Peanut Butter Cookie Dough

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This food-safe (edible) Peanut Butter Cookie Dough is creamy, rich, and indulgent tasting! It's easy to make and perfectly safe to consume (heat-treated flour and no eggs!).

Course Dessert, Snack

Cuisine American

Keyword peanut butter cookie dough

Prep Time 25 minutes

Total Time 25 minutes

Servings servings

Calories 437kcal

Author Chelsea Lords

Cost $3.26

Ingredients

1 and 1/4 cups white flour
8 tablespoons unsalted butter, at room temperature
3/4 cup creamy peanut butter
1/4 cup white sugar
1/2 cup + 2 tablespoons light brown sugar, packed
2 tablespoons heavy cream
1 teaspoon pure vanilla extract, optional
1/2 teaspoon fine sea salt AND baking soda
Optional add-in suggestions: coarsely chopped chocolate or chocolate chips, chopped mini Reeses, coarsely chopped Reese's pieces, coarsely chopped Nutter Butters, swirl of marshmallow fluff

US - Metric

Instructions

HEAT TREAT FLOUR: You can heat treat flour in the microwave or in the oven. Test the flour to ensure it's reached a safe temperature of 165 degrees F. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. (See note 1.)
DRY INGREDIENTS: Add the spooned and leveled 1 and 1/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to a medium-size bowl and stir. (While we aren't baking this dough, the baking soda gives it an authentic cookie dough flavor; leave it out if desired, just don't forget the salt!)
WET INGREDIENTS: In a large bowl with a stand mixer (or use a hand mixer), add beat 8 tablespoons room temperature (not melted) butter and 3/4 cup peanut butter. Beat until very smooth and creamy, about 2-3 minutes. Add the 1/4 cup white sugar and 1/2 cup + 2 tablespoons brown sugar and beat to combine. Beat for an additional 3-4 minutes or until mixture becomes light, smooth, and fluffy. Add the 2 tablespoons heavy cream and 1 teaspoon vanilla and mix until combined.
COMBINE: Add the dry ingredients to the wet ingredients. Beat until just combined; do not over-mix. Use a spatula to scrape the sides of the bowl as needed. If the dough is at all dry, add in a bit more heavy cream; if it is wet, add in a tablespoon or two more of the heat-treated flour.
ENJOY: Stir in any of desired mix-ins and enjoy! We love this dough freshly made, chilled, or even frozen!

Notes

Note 1: Heat treat the flour in the microwave: add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds.)

Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat 1/2 to 1 cup more than you'll use). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. (This takes about 3-6 minutes in my oven.)

Nutrition