Edible Peanut Butter Cookie Dough
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Ingredients
- 1 cup all-purpose flour
- 6 tablespoons unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup packed brown sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 to 3 tablespoons milk or heavy cream
- Up to 1 cup mix-ins like chocolate chips, optional
Instructions
- 1
Gather the ingredients.
- 2
Heat treat the flour by adding it to a small heatproof bowl and microwaving for 30-second increments, stirring each time, until it registers 165 F on an instant-read thermometer. (Alternatively, spread the flour out on a small rimmed baking sheet and bake at 350 F for 10 minutes.)
- 3
Let the flour cool to room temperature. If the flour is clumpy, whisk or sift it before using. Note: heat treating the flour can be done ahead of time.
- 4
Add the softened butter and peanut butter to a medium mixing bowl. Beat with an electric mixer at medium speed for 1 minute, or until smooth and creamy.
- 5
Add the brown sugar and salt. Beat at medium speed to combine then increase speed to medium-high and continue to beat for 3 minutes to help the sugar dissolve. The mixture should be smooth and creamy.
- 6
Add the vanilla and mix to combine. Add the flour and mix until combined.
- 7
Add 1 tablespoon of milk or heavy cream and mix to combine. Continue to add 1 tablespoon more at a time to reach your desired consistency.
- 8
If adding mix-ins, stir them in with a wooden spoon or rubber spatula. Serve or store in the fridge.
