If you’re the sort of person who finds pure joy in licking the spatula after baking cookies, you’re going to fall head over heels for this Peanut Butter Cookie Dough. Rich, creamy, and studded with peanut butter cups, it’s the sort of dessert that makes every bite feel indulgent. The best part? It’s entirely safe to eat by the spoonful—no baking required! Whether you’re having a movie night, celebrating with friends, or just treating yourself, this Peanut Butter Cookie Dough is a true go-to for peanut butter lovers everywhere.
Ingredients You’ll Need
What I love about this recipe is how it turns familiar pantry staples into something absolutely irresistible. Each ingredient plays a delicious role, working together to create a dough that’s moist, flavorful, and brimming with real peanutty goodness. Here’s what you’ll need and why it matters:
- All-purpose flour: This is the backbone of the dough, giving it structure and that classic cookie dough chew, but remember to heat-treat first to make it safe to eat raw!
- Creamy peanut butter: The star of the show, providing that unmistakable flavor and velvety texture—use your favorite brand for best results.
- Salted sweet cream butter, softened: Softened, melty butter gives the dough a rich base and keeps it spreadable; salted brings balance to the sweetness.
- Light brown sugar: Adds a deep, caramel-like sweetness and moisture for that perfect, mouthwatering bite.
- Granulated sugar: For that classic cookie sweetness and just the right amount of crunch.
- Heavy cream: Makes the dough extra smooth and creamy so every bite just melts in your mouth.
- Pure vanilla extract: Rounds out all the flavors, enhancing both peanut butter and chocolate for a truly irresistible finish.
- Mini peanut butter cups, chopped: These little nuggets add bursts of chocolate and even more peanut butter in every single spoonful.
How to Make Peanut Butter Cookie Dough
Step 1: Heat-Treat the Flour
To make sure your Peanut Butter Cookie Dough is safe to eat, it’s important to heat-treat the flour first. Preheat your oven to 300°F, then spread the flour evenly on a parchment-lined baking sheet. Bake for about five minutes—just enough to kill off any pesky bacteria. Let it cool completely before you add it into the mix. This quick step is what makes this dough 100% edible and worry-free!
Step 2: Beat Together the Peanut Butter and Butter
Grab your stand mixer or a mixing bowl and handheld beater, and beat together the creamy peanut butter and softened butter until completely smooth and fluffy—about one to one and a half minutes. This dreamy blend creates a luscious, rich base, so don’t rush it!
Step 3: Add Sugars, Cream, and Vanilla
Add both the light brown and granulated sugar, the heavy cream, and the vanilla extract. Beat for another minute and a half to two minutes, until all the sugar is dissolved and the dough looks thick, creamy, and oh-so-tempting. This is what gives our Peanut Butter Cookie Dough its swoon-worthy texture!
Step 4: Incorporate the Flour
With your mixer on a medium speed, slowly add in that cooled, heat-treated flour. Mix just until everything is well combined—be careful not to overmix here, or the dough can get tough. You want it soft and scoopable, like the best old-fashioned cookie dough of your dreams.
Step 5: Fold in the Peanut Butter Cups
Chop your mini peanut butter cups into small, bite-sized pieces (a quick chill in the fridge makes them easier to cut), then fold them gently into the dough. These sweet pockets of chocolate and peanut butter add excitement to every single bite. Cover and chill your dough for 30 minutes so it sets up perfectly for snacking.
How to Serve Peanut Butter Cookie Dough
Garnishes
The fun doesn’t stop once the dough is made—garnishes are where the creativity flows! Try extra chopped peanut butter cups on top, a light drizzle of melted chocolate, or even a sprinkle of flaky sea salt. If you want to go totally over the top, swirl in a couple of extra spoonfuls of peanut butter right before serving. Every little addition makes this Peanut Butter Cookie Dough even more tempting!
Side Dishes
While this dough is fantastic all on its own, it also pairs beautifully with a cold glass of milk or almond milk. For a bit of contrast, serve alongside tart fresh fruit like apple slices or strawberries—their brightness cuts through the richness and keeps your taste buds guessing. If you’re feeling daring, a scoop of vanilla ice cream is a match made in dessert heaven!
Creative Ways to Present
Serving Peanut Butter Cookie Dough can be as playful or elegant as you like. Roll scoops into little bite-sized balls and dip them in chocolate for homemade truffles. Fill tiny dessert cups for a cute party treat, or spread between graham crackers to make a retro sandwich. For a fun family night, offer different toppings and let everyone create their own dream cookie dough sundae!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Peanut Butter Cookie Dough left, keep it in an airtight container in the fridge for up to a week. The flavors just keep getting better, and a quick chill keeps the dough perfectly soft and scoopable any time you get a craving.
Freezing
Want to stash some away for a future treat? Divide the dough into portions, wrap them tightly in plastic wrap, and store in a zip-top freezer bag. It’ll keep beautifully in the freezer for up to three months. Let it thaw in the fridge for a few hours before enjoying, or eat it chilled for an extra-firm, fudge-like texture.
Reheating
If you prefer your Peanut Butter Cookie Dough closer to room temperature, just let it sit out on the counter for 10 to 15 minutes to soften up. There’s no need to actually “reheat” it—just a gentle rest, and it’ll be perfect for scooping and savoring.
FAQs
Can I make Peanut Butter Cookie Dough with crunchy peanut butter?
Absolutely! If you like a bit of texture, swap in crunchy peanut butter for a little extra bite. You’ll get lovely nutty pieces throughout the dough that add interest to every spoonful.
Is it really safe to eat this cookie dough raw?
Yes, thanks to heat-treating the flour and skipping eggs, this Peanut Butter Cookie Dough is completely safe to eat by the spoonful. Just don’t skip the flour-baking step—it’s essential!
Can I swap out the mini peanut butter cups for something else?
Definitely—try mini chocolate chips, toffee bits, or chopped roasted peanuts for a different twist. Whatever you mix in, just keep it to about two cups to keep the dough’s texture creamy and irresistible.
How do I get my dough extra smooth?
Be sure your butter is properly softened to room temperature before mixing, and beat everything together until creamy—if it looks a bit dry, add another splash of heavy cream. Sifting the cooled flour helps too!
Can I use this dough to bake cookies?
This Peanut Butter Cookie Dough is designed for snacking as-is, without eggs or leaveners. If you want baked cookies, use a standard peanut butter cookie recipe for the perfect classic cookie texture.
Final Thoughts
If you haven’t yet dipped your spoon into homemade Peanut Butter Cookie Dough, it’s time to treat yourself. It makes any moment a celebration—no baking, no fuss, just pure peanut buttery bliss. So grab your ingredients, invite some friends, and discover just how fun and delicious edible cookie dough can be!
Print
Peanut Butter Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the guilty pleasure of eating cookie dough right from the bowl with this creamy and decadent peanut butter cookie dough recipe.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour, spooned and leveled
Wet Ingredients:
- ¾ cup creamy peanut butter
- ½ cup salted sweet cream butter, softened
- ¾ cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 4 tablespoons heavy cream
- 1½ teaspoons pure vanilla extract
Additional:
- 2 cups mini peanut butter cups, chopped
Instructions
- Preheat the oven: Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Bake the flour: Spread the flour over the parchment paper and bake for 5 minutes at 300°F. Allow it to cool completely.
- Mix the peanut butter and butter: Beat peanut butter and softened butter until smooth.
- Add sugars and vanilla: Add sugars, heavy cream, and vanilla extract. Beat until smooth.
- Incorporate flour: Mix in the flour until well combined.
- Add peanut butter cups: Mix in the chopped peanut butter cups until combined. Chill for 30 minutes before serving.
Notes
- You can heat treat the flour in the microwave in three 30-second intervals.
- Ensure butter is at room temperature for proper blending.
- Chilling the peanut butter cups makes them easier to cut.
Nutrition
- Serving Size: 1 serving
- Calories: 1015 kcal
- Sugar: 75g
- Sodium: 437mg
- Fat: 56g
- Saturated Fat: 24g
- Unsaturated Fat: 29g
- Trans Fat: 1g
- Carbohydrates: 117g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 78mg
