Edible Peanut Butter Cookie Dough
Why make cookies when you can just eat the dough? This delicious peanut butter recipe is safe to eat raw thanks to heat-treated flour and no eggs.
- Serves: 8 persons
- 1cup all-purpose flour
- 6tablespoons unsalted butter
- ½cup creamy peanut butter
- ½cup packed brown sugar
- ¼teaspoon salt
- ½teaspoon vanilla extract
- 1to 2 tablespoons milk
- 1cup chocolate chips
Step 1Gather the ingredients.
Step 2Heat treat the flour by adding it to a small heatproof bowl and microwaving for 30-second increments, stirring each time, until it registers 165 F on an instant-read thermometer . (Alternatively, spread the flour out on a small rimmed baking sheet and bake at 350 F for 10 minutes.)
Step 3Let the flour cool to room temperature. If the flour is clumpy, whisk or sift it before using. Note: heat treating the flour can be done ahead of time.
Step 4Add the softened butter and peanut butter to a medium mixing bowl. Beat with an electric mixer at medium speed for 1 minute, or until smooth and creamy.
Step 5Add the brown sugar and salt. Beat at medium speed to combine then increase speed to medium-high and continue to beat for 3 minutes to help the sugar dissolve. The mixture should be smooth and creamy.
Step 6Add the vanilla and mix to combine. Add the flour and mix until combined.
Step 7Add 1 tablespoon of milk or heavy cream and mix to combine. Continue to add 1 tablespoon more at a time to reach your desired consistency.
Step 8If adding mix-ins, stir them in with a wooden spoon or rubber spatula. Serve or store in the fridge.