This edible peanut butter cookie dough recipe gives an excuse to eat the very best part of cookies—the dough. Raw cookie dough treats make for perfect movie nights, especially when served with popcorn!
Parties can be so much fun. Don’t you think? I love having friends or family over, sharing laughs over the perfect music playing softly in the background. And I love knowing that my guests are experiencing delicious food. But I don’t want to be so tired after fixing it that I can’t enjoy the party. That’s where simple party foods like edible peanut butter cookie dough come in!
Why This Recipe is a Winner
- Cooking the raw flour until it reaches a temperature of 165°F kills any bacteria and other contaminants that make it unsafe to it in its raw state
- Creaming the fat with the sugars, just like we would do with a baked cookie recipe, creates a light and fluffy cookie dough that’s addictively delicious in its raw state
- Eliminating the baking soda and baking powder means this cookie dough isn’t suitable for baking, but makes this raw dough perfect for snacking.
What Peanut Butter is Best?
There are different types of peanut butter, including the natural kind that you have to stir after you open it. I prefer the creamy peanut butter for my cookie dough recipes. But since this one isn’t being baked, you can use any peanut butter you like, even crunchy!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Flour — You can use all-purpose, whole wheat pastry flour (different than whole wheat flour), or even oat flour.
- Peanut butter — I prefer creamy peanut butter, but you can substitute crunchy.
- Vegan butter — Any storebought dairy-free butter or margarine will work or you can even make your own vegan butter.
- Sugar — Just like any cookie, we’ll use a combination of granulated and brown sugar in this recipe.
- Salt — A touch of salt adds depth of flavor, balancing out the sweetness.
- Plant-based Milk — Use your favorite plain or vanilla-flavored plant-based milk, like soy, almond, etc.
- Optional Add-ins — add some chopped nuts, dairy-free chocolate chips, vegan white chocolate chips, or chopped up vegan peanut butter cups.
How to Make Edible Peanut Butter Cookie Dough
- Cook the flour until it reaches a temperature of 165°F (see recipe card for tips to do this in the microwave or the oven). Set aside to cool.
- Cream the butter and peanut butter until light and fluffy
- Add the sugars and beat some more until creamy. Then beat in the plant-based milk to achieve a spreadable consistency.
- Mix in the salt and flour.
- Stir in any add-ins until it’s all well-combined.
- Serve in bowls with a spoon, or roll into balls for bite-sized servings.
Refrigerate cookie dough in balls or in a covered bowl for up to 7 days in the fridge or up to 2 months in the freezer.
There are many ways to serve this cookie dough, including the following:
- Cookie Dough Balls — Add chocolate chips and roll them into balls.
- By the Bowlful — Grab a couple of spoons and eat it straight from the bowl! Serve some vegan popcorn on the side to break up the sweetness.
- With Ice Cream — Add bits of this raw cookie dough to your favorite vegan ice cream or even some banana nice cream
- Dipped in Chocolate — Follow the tips for the Oreo Truffles to dip balls of this peanut butter dough in chocolate. Serve them chilled or even frozen!
- With Chocolate — Add 1/4 cup cocoa powder to make chocolate peanut butter cookie dough.
Frequently Asked Questions
Is it safe to eat raw flour?
Because this recipe is made without eggs, there is no concern about eating raw eggs. However, some have raised concerns about contamination from eating raw flour.
Is it safe to eat raw cookie dough?
Most of us have taken a bite or two of raw cookie dough and not experienced any negative side-effects. However, raw eggs and raw flour can have contaminants that make it unsafe to eat. Cooking without eggs is the best way to go and heat treating flour makes it safe to eat in a raw cookie dough recipe.
Whatever you do, don’t bake this cookie dough. It’s not made for baking — for example, there’s no baking powder or baking soda!
If you want a single serving of cookie dough, here’s how you go about making that:
- 1/4 cup heat-treated flour
- 1/3 cup peanut butter
- 2 tablespoons of vegan butter (softened
- 1/3 cup powdered sugar
- Add-ins like chocolate chips.
Stir this all together and grab your spoon!
Vegan Peanut Butter Recipes
If you love this easy cookie dough recipe, and you want more vegan peanut butter recipes, be sure to check these out:
Edible Peanut Butter Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup vegan butter, softened
- ¾ cup peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 2 tablespoons soy milk
- 1 cup Optional Add-ins: dairy-free chocolate chips, chopped vegan peanut butter cups, chopped Nutter Butter cookies, vegan caramel, etc. (see note)
- Heat the flour until it reaches 165°F. See notes for 2 ways to do this. Allow the flour to cool completely.
- Using a stand mixer with the paddle attachment or a handheld mixer, cream together the butter and peanut butter until light and fluffy, about 2 minutes. Add the sugars and continue mixing until creamy and smooth, another 2 to 3 minutes. Add soy milk and mix until combined.
- Add the cooled flour and salt and beat until just combined.
- Assess the batter. If it's dry, add a teaspoon or two more soy milk. If it's too moist, add a tablespoon or two of heat-treated flour. If you don't have any more treated flour, substitute a tablespoon of ground flaxseed
- Serve immediately with your favorite add-ins. Refrigerate uneaten cookie dough in a covered bowl for up to 7 days in the fridge or up to 2 months in the freezer.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2021.