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This quick and easy Edible Peanut Butter Cookie Dough is made without eggs, gets packed with chocolate chips, and smothered in a chocolate peanut butter topping. The bites are soft, chewy and is the perfect treat for cookie dough and peanut butter lovers alike!
Published 1/23/21; Updated 1/17/22
These homemade edible peanut butter cookie dough bites are incredibly simple and easy to make, and they are SO delicious. Almost all of the time involved is chill time for the bars in the fridge. And I won't lie to you...it's pretty difficult to have to wait that long to dive in there, but I promise it's worth it!
The bites are a mix between cookie dough and fudge and they are the BEST. I wanted the cookie dough to be able to be eaten directly from the fridge while still remaining soft and chewy, so I decided to add sweetened condensed milk to replicate the process of making fudge!
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Why you'll love this cookie dough
- It's PACKED with peanut butter flavor. There's also peanut butter in the chocolate topping!
- The cookie dough bites remains soft directly from the fridge, unlike other edible cookie doughs where you have to wait for it to come to room temperature to get soft.
- The recipe creates 36 poppable bites and are perfect for a crowd or potluck.
- They are SO easy to make and can easily be frozen.
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 makes the cookie dough resemble fudge and keeps everything soft and chewy.
- Semi-sweet chocolate chips. Use normal or mini! Really whatever types and flavors of chips sounds good to you in the moment.
- Flaky sea salt. Optional, but is a nice touch!
Is peanut butter 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 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 160℉ to be full safe.
Allow the flour to cool completely, then sift it into a bowl before adding to the dough. The flour has a tendency to clump up during the baking process, so this helps to get a totally smooth cookie dough.
How to make Edible Peanut Butter Cookie Dough
STEP 1: Preheat the oven to 350℉/177℃ and spread the flour evenly over a parchment lined baking sheet. Once preheated, bake the flour for 8 minutes then allow to cool completely. Cool, then sift the flour into a bowl. The flour has a tendency to clump up during baking, and we want to make sure we can have a super smooth cookie dough fudge!
STEP 2: Cream the butter and sugars in a stand mixer with the paddle attachment (or with a handheld mixer) for about 3 minutes on medium high. It will look much fluffier. Then, add the vanilla and peanut butter and mix to combine, then scrape down the sides.
STEP 3: Add the sifted flour with the mixer on low speed until just combined. Then, with the mixer on low, stream in the sweetened condensed milk. You will see a change in consistency of the dough, and it will take on a bit of sheen. Finally, add in the chocolate chips on low speed until evenly dispersed.
STEP 4: Line an 8x8 inch pan with parchment paper slings and press the dough evenly into the pan. Be sure to get the dough the whole way into the sides and corners. I like to do this with a rubber spatula and my hands, but you can also use the bottom of a dry measuring cup. Place it in the fridge for 1 hour to chill and firm up.
Cookie dough added to the pan Cookie dough pressed into the pan
STEP 5: Once firm, microwave the chocolate and peanut butter in 20 second increments, stirring after every 20 seconds, until completely smooth. Spread evenly over top of the peanut butter cookie dough fudge and chill for one more hour. Before serving, add flaky sea salt (optional), then cut into 36 pieces and enjoy!
Spread the melted chocolate on top of the cookie dough. Add flaky sea salt for extra flavor.
Storing and Freezing
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.
Edible Cookie Dough FAQ
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 the chocolate, if you'd prefer!
Standard cookie dough for baking contains both eggs and flour, neither of which should be consumed raw. Edible cookie dough omits eggs and heat treats the flour so it is safe to consume.
This specific peanut butter cookie dough is safe to eat, as it omits eggs and heat treats the flour. Consuming a standing peanut butter cookie dough for baking cookies should not be consumed.
More Peanut Butter Recipes
Be sure to tag me on Instagram @thecozyplum and use #TheCozyPlum! I can't wait to see your creations. For more ideas, follow me on Pinterest.
📖Recipe
Edible Peanut Butter Cookie Dough (with Chocolate Chips)
Equipment
- Fine mesh sieve (or whisk)
- Stand mixer with paddle attachment, or handheld mixer
- 8x8 inch square pan
- Parchment paper
Materials
Cookie Dough Layer
- ½ cup unsalted butter room temperature (113g)
- ½ cup light brown sugar 100g
- 3 tablespoons granulated sugar 13g
- 1 teaspoon vanilla paste or extract
- ⅓ cup creamy peanut butter 100g
- 1 ⅔ cup all-purpose flour 200g
- ¼ teaspoon kosher salt
- 1 can sweetened condensed milk 14oz
- 1 cup mini semi-sweet chocolate chips 175g
Chocolate Layer
- ½ cup creamy peanut butter 130g
- ½ cup chocolate chips or chopped chocolate of any variety 90g
Instructions
- Place the chocolate chips in the freezer. Then, start by heat treating the flour to kill any bacteria. Add the flour to a parchment lined baking sheet and distribute evenly. Preheat the oven to 350℉/177℃ then bake for 8 minutes and allow to cool completely. Once cool, sift into a bowl to remove any clumps that formed during baking.
- Cream together the butter and sugars on medium high speed for about three minutes until fluffy. Add the vanilla and peanut butter, mix to combine, then scrape down the sides.
- With the mixer running on low speed, add the salt and sifted flour to the dough. Once all flour has been incorporated, add in the sweetened condensed milk in a steady stream with the mixer still running on low.
- Scrape down the sides once more, then add the cold chocolate chips and mix on the lowest setting until evenly dispersed.
- 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 an hour.
- 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.
- Chill until the chocolate layer is set, top with flaky salt, then slice into 36 squares.
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