This easy, no-bake Edible Peanut Butter Cookie Dough is made without eggs, filled with mini chocolate chips, and smothered in a chocolate peanut butter topping. The bites are soft, and chewy and are the perfect treat for cookie dough and peanut butter lovers alike!
These homemade edible peanut butter cookie dough bites are incredibly simple and easy to make, and they are so delicious. Everyone will be going back for more of these!
The bites are a mix between cookie dough and fudge and remain ultra chewy, even straight from the fridge (thanks to the addition of sweetened condensed milk).
If you love these cookie dough bites, you have to try this Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge). For more peanut butter recipes, try:
- Peanut Butter and Jelly Cookies (Thumbprints)
- Fluffernutter Cookies
- Peanut Butter and Jelly Bars
- Peanut Butter Banana Oatmeal Bars
- Peanut Butter Marshmallow and Chocolate Cookies
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Why You'll Love This Recipe
Ultra chewy - These peanut butter cookie dough bites don't dry out like other edible cookie dough recipes (or require any time to come to temperature) and can be eaten directly from the fridge.
Classic combination - What goes together better than chocolate and peanut butter? The topping is a mix of melted chocolate and melted peanut butter, really bringing the flavor combination home.
Safe to eat raw - Unlike cookie dough that needs to be baked, this dough is completely safe to eat without baking. In fact, trying to bake this would be a complete mess (don't try it), and it's only meant to be eaten raw!
Is Raw Cookie Dough Safe to Eat?
PSA: You CANNOT eat raw flour! Flour can host quite a bit of bacteria, so if it is not heat treated, it cannot be consumed. When people say "don't eat raw cookie dough," this is the reason! It's actually not the eggs, contrary to popular belief. Eggs in the U.S. are pasteurized, making them mostly safe to eat raw. It's the flour that is most dangerous.
You must heat treat your flour before before adding it to the cookie dough. To do this, place a piece of parchment paper to cover a full-sized sheet pan. Spread the flour evenly over the pan, then bake in a fully pre-heated 350℉/177℃ oven for 8 minutes.
You can also heat the flour by placing it in a large bowl and microwaving it for two minutes. For either method, the flour should reach at least 165℉ on a digital thermometer to be fully safe to consume raw.
Allow the flour to cool completely, then sift it before adding it to the dough. The flour has a tendency to clump up during the heating process, so this helps to get a totally smooth cookie dough.
Ingredients
This edible peanut butter cookie dough recipe is made without milk and without eggs for a simple, easy version!
- Unsalted butter. This needs to be at room temperature, and not too soft!
- Sugar. A combination of light brown sugar and granulated sugar for a classic cookie dough flavor.
- Vanilla paste or extract. While I do think the dough benefits from the addition of vanilla, you can also make the dough without it.
- Creamy peanut butter. Jiff, Skippy, Peter Pan, etc. Do not use natural peanut butter, it contains too much oil.
- All-purpose flour. IT MUST GET HEAT TREATED first. You cannot skip this step or you could make people sick with food borne illness.
- Sweetened condensed milk. This keeps the cookie dough ultra soft and chewy so it can be enjoyed straight from the fridge without being hard.
- Semi-sweet chocolate chips. I find that mini chocolate chips are easier to eat in this recipe, but you can also use normal sized chips if you can't find mini.
- Flaky sea salt. Optional, but is a nice touch and helps cut through the sweetness.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use crunchy peanut butter instead of creamy peanut butter.
- Add up to ½ cup finely chopped nuts.
- Use white chocolate chips or milk chocolate chips.
- Add M&Ms, chopped toffee, dried fruit, sprinkles, or chopped peanut butter cups for more variations.
- Swap the peanut butter for cookie butter and make a chewier version of this Biscoff Fudge!
- Roll the dough into balls and drizzle with the chocolate peanut butter mixture.
How to Make Edible Cookie Dough
Before beginning, you must heat treat the flour (or else it is not safe to consume). Heat the flour in the microwave for 2 minutes, or bake at 350℉ for 8 minutes. For either method, the flour should read at least 160℉ on a digital thermometer.
One: Cream together the butter and sugars until smooth.
Two: Add the vanilla and peanut butter and mix again.
Three: Sift the heat-treated flour into the dough to remove any clumps.
Four: Mix until all of the flour is incorporated. It will look crumbly at this point.
Five: Drizzle in the sweetened condensed milk while mixing until it's fully incorporated and smooth.
Six: Fold in the mini chocolate chips with a rubber spatula until evenly dispersed.
Seven: Spread the cookie dough into a pan lined with parchment paper and refrigerate for at least 30 minutes.
Eight: Melt chocolate and peanut butter together until smooth.
Nine: Spread the chocolate into an even layer over the slightly chilled cookie dough.
Ten: Top generously with flaky sea salt. Refrigerate for another 30-60 minutes before slicing.
Expert Tips
- Line the pan each way with a strip of parchment paper. This allows the dough to be easily removed and sliced.
- Use non-natural peanut butters like Jif, Peter Pan, or Skippy brands.
- Mini chocolate chips make these much easier to eat.
- Allow the bars to chill for at least 30 minutes before adding the melted chocolate.
Recipe FAQs
This particular recipe is eggless, and the flour is heat treated, so there is no chance for any bacteria or pathogens to be present making it perfectly safe to be eaten raw.
This is likely because the butter and sugars were not creamed together for long enough. Try creaming for longer if this occurs.
This makes about two cups of cookie dough. The dough can simply be eaten as is, rather than added to a pan and topped with chocolate, if you'd prefer!
This dough can last one week in the fridge before drying out, but can also be frozen for up to three months in a tightly sealed container.
This dough cannot be baked into cookies, as it does not contain the correct ingredients. I do not recommend testing this out, or you will end up with a huge mess!
Storage
Store the edible peanut butter cookie dough covered in the fridge for one week. The bites can also be stored at room temperature, but the chocolate gets rather soft.
If preferred, you can skip the step of adding it to the pan and coating in chocolate. The cookie dough can be eaten as is, and stored in a sealed container.
The cookie dough also freezes super well! Wrap the bites in plastic wrap, then place into a ziplock bag or Tupperware container. Store them for up to 3 months. Transfer to the fridge for 2 hours before enjoying.
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📖Recipe
Edible Peanut Butter Cookie Dough
Equipment
- Fine mesh sieve (or whisk)
- Stand mixer with paddle attachment, or handheld mixer
- 8x8 inch square pan
- Digital thermometer
Ingredients
Cookie Dough Layer
- 1 ⅔ cup all-purpose flour
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla paste or extract
- ⅓ cup creamy peanut butter
- ¼ teaspoon kosher salt
- 14oz can sweetened condensed milk
- 1 cup mini semi-sweet chocolate chips
Chocolate Layer
- ½ cup creamy peanut butter
- ½ cup chocolate chips or chopped chocolate of any variety
Instructions
- Place the chocolate chips in the freezer. Then, start by heat-treating the flour to kill any bacteria. Add the flour to a microwave-safe bowl and microwave in 30-second increments, stirring in between each (about 2-3 minutes), until the flour reaches 165℉ on a thermometer. Cool completely.1 ⅔ cup all-purpose flour
- Cream together the butter and sugars on medium-high speed for about three minutes until fluffy. Add the vanilla, peanut butter, and salt and mix to combine, then scrape down the sides.½ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla paste or extract, ⅓ cup creamy peanut butter, ¼ teaspoon kosher salt
- Sift the flour into the mixture (leaving any hard clumps behind) then mix on low speed. Once all flour has been incorporated, add in the sweetened condensed milk in a steady stream with the mixer running on low.14oz can sweetened condensed milk
- Scrape down the sides once more, then add the cold chocolate chips and mix on the lowest setting until evenly dispersed.1 cup mini semi-sweet chocolate chips
- Prepare an 8x8-inch baking pan with parchment paper slings, then add the dough to the pan. Using a spatula, bottom of a measuring cup, or clean fingers, press the dough evenly across the pan, being sure to get the dough the whole way into the sides and corners.
- Place in the fridge to set for about 30 minutes.
- To make the topping, add the peanut butter and chocolate to a bowl and microwave in 20-second increments, stirring after every 20 seconds, until completely smooth. You could also do this in a double boiler. Pour over the chilled cookie dough and spread evenly.½ cup creamy peanut butter, ½ cup chocolate chips or chopped chocolate of any variety
- Allow it to sit for 5 minutes, then sprinkle with flaky sea salt. Return to the fridge for another 30 miuntes.
- Once chilled, slice into the desired number of pieces (up to 36), and serve.
Taylor
Instructions were easy to follow and they tasted like elevated Reese’s! The flaky sea salt is a must!