Edible Peanut Butter Cookie Dough (with Chocolate Chips)
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!
Equipment
- Fine mesh sieve (or whisk)
- Stand mixer with paddle attachment, or handheld mixer
- 8x8 inch square pan
- Parchment paper
Ingredients
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.
Notes
Store in an airtight container in the fridge for one week. To freeze, wrap in plastic wrap, then place the bites in a ziplock bag or airtight container and store for up to 6 months.
You MUST heat treat the flour, as raw flour is not safe to be consumed. You can also do this in the microwave by placing the flour in a large bowl and microwaving for two minutes. For either method, the flour should reach at least 160℉ to be safely consumed.
The dough can also be eaten as is, rather than adding to a pan and coating in chocolate.
Nutrition
Calories: 167kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 60mgPotassium: 119mgFiber: 1gSugar: 13gVitamin A: 111IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!