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. 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.

Marly’s Tips

A small, white bowl holds creamy peanut butter inside.

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

  1. 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.
  2. Cream the butter and peanut butter until light and fluffy
  3. Add the sugars and beat some more until creamy. Then beat in the plant-based milk to achieve a spreadable consistency.
  4. Mix in the salt and flour.
  5. Stir in any add-ins until it’s all well-combined.
  6. Serve in bowls with a spoon, or roll into balls for bite-sized servings.

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.

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.

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!

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

Single Serving

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:

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
Calories: 255kcal
Author: Namely Marly

Ingredients

  • 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)

Instructions

  • 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.

Recommended Equipment

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Notes

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. 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.
Nutrition Facts
Edible Peanut Butter Cookie Dough
Amount Per Serving
Calories 255 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Trans Fat 1g
Sodium 186mg8%
Potassium 131mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 19g21%
Protein 5g10%
Vitamin A 360IU7%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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 MarlyJulieD Reply

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

  2. Avatar thumbnail image for MarlyTara @ Unsophisticook Reply

    Sounds like something fun to try with my kiddos!

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

    this is so creative, Marly! I love it!

  4. Avatar thumbnail image for MarlySommer@ASpicyPerspective Reply

    These look amazing!

  5. Avatar thumbnail image for MarlyAngie Reply

    I love these, so pretty!

  6. 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…

  7. 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!

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