Edible Peanut Butter Cookie Dough

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!

A bowl holds edible peanut butter cookie dough with peanut butter chips. There's a bowl of peanut butter in the background.

Parties can be so much fun. I love having friends or family over, sharing laughs over the perfect music playing softly in the background.

And what I really love is knowing that my guests are experiencing delicious food. But one thing I know for sure — I don’t want to be so tired after fixing all the food that I can’t enjoy the party.

That’s where simple party food like edible peanut butter cookie dough come in! It’s so easy, it’s ready in minutes!

Ingredients & Substitutions

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, including substitution ideas:

  • Flour — Use all-purpose, whole wheat pastry flour (different than whole wheat flour), or even homemade oat flour.
  • Peanut butter — Creamy peanut butter is the go-to favorite, but you can substitute crunchy.
  • Vegan butter — Any store-bought 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.
  • 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.

What Makes This Recipe Shine?

  • Cooking the raw flour until it reaches a temperature of 165°F kills contaminants that make it unsafe to it in its raw state.
  • Creaming the fat with the sugars creates a light and fluffy cookie dough that’s addictively delicious.
  • Eliminating the baking soda and baking powder means this cookie dough isn’t suitable for baking, but makes this raw dough perfect for snacking.

Serving Suggestions

There are many ways to serve this cookie dough, including the following:

  1. Cookie Dough Balls — Add chocolate chips and roll them into balls.
  2. 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.
  3. With Ice Cream — Add bits of this raw cookie dough to your favorite vegan ice cream or even some banana nice cream
  4. 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!
  5. With Chocolate — Add 1/4 cup cocoa powder to make chocolate peanut butter cookie dough.

Storage Tips

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.

Frequently Asked Questions

Is it safe to eat raw flour?

There are definite concerns about contamination from eating raw flour. To that end, you should always precook the flour before making a no-bake dish that includes 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 and using heat-treated flour makes it safe to eat raw cookie dough.

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!

Looking down on a bowl full of cookie dough with peanut butter chips.

Want a single serving of cookie dough? Combine these ingredients in a bowl:

  • 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:

A hand holds a spoonful of edible peanut butter cookie dough in front of a bowl with more of it.
A bowl holds edible peanut butter cookie dough with peanut butter chips. There's a bowl of peanut butter in the background.

Edible Peanut Butter Cookie Dough

This vegan edible peanut butter cookie dough is so easy to make. You can prepare it ahead of time for your next holiday party. Or serve it with popcorn for movie night. It's something everyone, vegan or not, will love!
5 from 3 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 255kcal


  • 1 cup all-purpose flour
  • ½ 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/75°C. 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.
    Looking down on a stand mixer with molasses cookie dough in the mixing bowl. The beater is also covered in cookie dough.
  • Add the cooled flour and salt and beat until just combined.
    A hand holds a bowl, pouring flour into a mixing bowl with whipped butter.
  • 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
  • Stir in your add-ins and then transfer to a serving dish. Serve immediately or refrigerate in a covered bowl for up to 7 days in the fridge or up to 2 months in the freezer.

Recommended Equipment

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Heat Flour in the Microwave: Place flour in a microwave-safe bowl and heat in 30-second increments and then stir. Repeat this process until the temperature of the flour reaches 165°F/75°C. Every microwave is different, so insert a kitchen thermometer into the flour to see if you’ve achieved the desired temperature.
Heat Flour in the Oven: Lina a baking sheet with parchment paper and preheat oven to 300°F. Spread the flour evenly out on the pan. Place the pan in the oven and cook for 4 to 6 minutes, removing it every 2 minutes to stir the flour. Check the flour temperature with a kitchen thermometer to ensure it has achieved 165°F/75°C.
Calories: 255kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 186mg | Potassium: 131mg | Fiber: 1g | Sugar: 19g | Vitamin A: 360IU | Calcium: 16mg | Iron: 1mg

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.

13 Responses to Edible Peanut Butter Cookie Dough

  1. Avatar thumbnail image for MarlyMary Reply

    Were you able to locate instant mashed potato flakes that are vegan? I looked at the store, and they all had butter or dry milk in them. Any subs?

    • Avatar thumbnail image for MarlyMarly

      Hi Mary! Believe it or not, the Target (best pronounced tar-jay) brand of instant mashed potatoes appears to be vegan. Not that I advocate using them very much…but they can be very handy in a pinch!

    • Avatar thumbnail image for MarlyMary

      Went shopping today- and found some that were just plain ol’ potato flakes- no dry dairy bits in there.

      Thanks! Can’t wait to make these–Mmm!

    • Avatar thumbnail image for MarlyMarly

      Excellent! Sometimes being vegan can be like a big ol’ treasure hunt!

    • Avatar thumbnail image for MarlyMary

      I needed a study break- so I just made these and WOW are they amazing! Probably has to do with all that powdered sugar 😉

      I used Kashi Vanilla wheat biscuits because I forgot to buy Chex. They taste great, so the substitution was fine.

      I also added quick oats at the end with the chocolate chips. I like the dry crunchy texture it adds. I’ll make these again for sure…I’m surprised any of it actually made it to the fridge!

    • Avatar thumbnail image for MarlyMarly

      Oh, do I know how you feel! Many a night I spent studying in grad school required something sweet on the side. But at least if you’re going to have something sweet, it’s got to be vegan! So glad you liked them. Best wishes on your studies!

  2. Avatar thumbnail image for MarlyLaura Reply

    A lot of powdered sugars are not vegan, I am wondering if it’s possible to sub in agave or stevia?

    • Avatar thumbnail image for MarlyMarly

      These would be great with either of those ingredients. I happen to partial to agave. Hmm, I might have to work on an sugar alternative recipe…

  3. Avatar thumbnail image for MarlyAngie Reply

    5 stars
    I love these, so pretty!

  4. Avatar thumbnail image for MarlySommer@ASpicyPerspective Reply

    These look amazing!

  5. Avatar thumbnail image for MarlyCassie | Bake Your Day Reply

    this is so creative, Marly! I love it!

  6. Avatar thumbnail image for MarlyTara @ Unsophisticook Reply

    5 stars
    Sounds like something fun to try with my kiddos!

  7. Avatar thumbnail image for MarlyJulieD Reply

    Looks so yummy, Marly!!! Hope you had a nice Christmas and hope the NYE party is fun!!

5 from 3 votes (1 rating without comment)

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