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Edible Peanut Butter Cookie Dough is the only way to eat raw cookie dough! It's easy, delicious, and safe to eat. I love this edible cookie dough recipe and I know you will too!
EDIBLE PEANUT BUTTER COOKIE DOUGH RECIPE
INGREDIENTS
- ¾ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ cup creamy peanut butter
- ¼ cup butter softened
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- ½ teaspoon coarse sea salt
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1½ tablespoons milk
- ½ cup peanut butter chips
INSTRUCTIONS
- In a small bowl, heat the flour in the microwave on HIGH, 30 seconds. Stir and repeat at 15 second intervals until the internal temperature is 160°*see note.
- Add the cinnamon and whisk until incorporated. Set the flour aside to completely cool.
- In a large mixing bowl, beat together peanut butter and butter until incorporated, about 2 minutes with an electric mixer.
- Add the sugar and brown sugar and beat 3 minutes with an electric mixer.
- Add the salts, vanilla and milk and mix until fully incorporated.
- Add the cooled flour/cinnamon mixture and mix just until the flour is incorporated.
- Add the peanut butter chips and stir just until incorporated.
- Keep the dough refrigerated and in an airtight container up to 2 weeks.
- Enjoy!
NOTES
*If a microwave isn’t available, heat the oven to 350°F and spread the flour evenly onto a rimmed baking sheet. Bake 10 minutes or until the flour (pushed into a mound in the middle of the pan) reads 160°F on an instant-read meat thermometer. Cook longer if needed. **Makes 1 1/2 cups
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