Edible Peanut Butter Cookie Dough

Edible Peanut Butter Cookie Dough | Homan at Home

I love eating cookie dough. I’ve never been that worried about eating eggy dough, but now that I’ve done two pregnancies and have two littles running around trying to horn in on my treats, I have to be more cautious. I’ve done a few posts on eggless dough, but one bright commenter reminded me that I’d forgotten to make an edible peanut butter cookie dough. Clearly, that needed a remedy ASAP. 

Edible Peanut Butter Cookie Dough | Homan at Home

And here it is. This is based off my favorite peanut butter cookie recipe (from the 1972 Betty Crocker Cookbook). It has a strong peanut butter flavor, and is great just as is. I added some chocolate chips for this post for two reasons: 1) The picture looks better, and 2) It made the dough taste like those peanut butter thumbprint cookies everyone makes around Christmas, which is kind of a plus. Oh, and I guess we could also add 3) Chocolate is pretty much always welcome šŸ™‚

I whipped this up in less than 5 minutes – and it’s a no bake, so with those hotter temperatures coming at us in the next few months, this could be the perfect solution for that sweet tooth šŸ™‚

Edible Peanut Butter Cookie Dough | Homan at Home
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Edible Peanut Butter Cookie Dough

Total Time 5 minutes
Servings 2


  • Ā¼ cup butter or margarine
  • Ā¼ cup peanut butter
  • Ā¼ cup granulated sugar
  • Ā¼ cup brown sugar
  • Ā½ cup baked flour
  • mix -ins! opt


  • Cream butter, peanut butter, and sugars.
  • Add flour and mix until well combined. (If dough is too dry, add a small amount of water. If too wet, add a small amount of flour).
  • Add in any mix-ins and serve!
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  1. My kids are obsessed with eating cooking dough, so this is a no-brainer for me! so easy to make and so quick too! love the added chocolate chips, because like you said, chocolate is always welcome šŸ™‚

  2. EVeryone believes that it is the raw egg that is what makes people sick from eating raw cookie dough – this is false to a certain degree. Mainly because the “dangerous” bacteria – if it’s there AT ALL – is on the SHELL and the reason people get sick is because the residue gets in the egg when cracked. All it takes is it thoroughly clean the outside of the egg – a little soap and hot water.

    RAW four is actually the real culprit…

    1. According to the FDA, eggs can be contaminated by salmonella on both the inside and outside through packaging and farming practices. Therefore simply washing an egg does not get rid of the possibility.
      I was not aware of the raw flour issue, but it seems the FDA has warned against that as well. If you’re worried about the flour, baking it at 350 for 5 minutes renders it safe to use.

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