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Peanut Butter Chocolate Chip Edible Cookie Dough

No baking required for this Peanut Butter Chocolate Chip Edible Cookie Dough! Grab a spoon and dig in to this vegan cookie dough bliss.

Raise your hand if you’re a peanut butter lover. Raise your hand if you’re a chocolate lover. Wave them around if you love cookie dough.

If you’re dancing right now, my friend – this peanut butter chocolate chip edible cookie dough is calling your name. I bet you have all the ingredients already! Let’s make some cookie dough.

peanut butter cookie dough balls with chocolate chips

I will admit I am not the biggest peanut butter + chocolate combo lover out there, but I do realize it is one of the most popular combos that people go absolutely nuts for. I’m more of a confetti gal myself (this funfetti vegan cookie dough is basically my dream dessert). However, I know some of y’all are crazy for chocolate. This edible cookie dough recipe is for you!

How to Make Edible Cookie Dough

The first and most important step is heat treating your flour. All-purpose flour right out of the bag is technically a raw food, which means it can be tainted with bacteria like E. coli. Since we’re not baking this cookie dough into cookies, heat treating the flour makes this edible cookie dough safe to eat.

To heat treat your flour, simply spread it out onto a baking sheet and bake for 10 minutes. You can make big batches of heat treated flour and store it in an airtight container.

Next up for this peanut butter chocolate chip cookie dough recipe is to beat your ingredients together. Beating the butter, sugar, and peanut butter together makes it smooth and creamy, yielding a better texture for the cookie dough. You’ll then beat it the flour and other ingredients.

The last step: folding in the chocolate chips. I suggest using mini chocolate chips in this edible cookie dough because you get a more even distribution of chocolate chips throughout the dough. Make sure to get non-dairy chocolate chips if you’re vegan or have a dairy allergy!

vegan cookie dough balls on a white board with milk

How to Store Edible Cookie Dough

You’ve got two options: store in the fridge or freezer. I like to store these in the fridge because they stay a little softer and are the perfect texture to sink your teeth into. But if you want them to last longer, stick them in the freezer. You’ll need to let them sit out for a few minutes before eating.

Duuuuuuude you know what would be incredible? Vegan vanilla ice cream with chunks of this peanut butter chocolate chip edible cookie dough. DIVINE. If anyone tries that, let me know how heavenly it is.

ball of edible chocolate chip cookie dough with a bite

Print
How to make:

Peanut Butter Chocolate Chip Edible Cookie Dough

No baking required for this Peanut Butter Chocolate Chip Edible Cookie Dough! Grab a spoon and dig in to this vegan cookie dough bliss.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
cookie dough ball with a bite taken out of it
Author:
Emilie
Yield:
12 1x

Ingredients

  • 2 tablespoons non-dairy butter
  • 2/3 cup sugar
  • 1/2 cup smooth natural peanut butter*
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened non-dairy milk
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour, heat treated**
  • 1/2 cup mini chocolate chips

Instructions

  1. To a large bowl, add non-dairy butter, sugar, peanut butter, and salt. Beat with an electric mixer until light and fluffy, about 3 minutes.
  2. Add non-dairy milk and vanilla. Beat until combined.
  3. While beating the mixture, slowly add the flour. Stop to scrape down the sides of the bowl as needed. Beat until combined.
  4. Add chocolate chips; use a rubber spatula to mix into the dough.
  5. Freeze dough for 10 minutes. Roll into small balls or use an ice cream scoop to form balls of dough. Store in the freezer or refrigerator.

Notes

*It is very important to use peanut butter that has no added oil or sugar.

**Raw flour can be tainted with bacteria, so it is very important to heat treat the flour: preheat oven to 350ºF. Spread all-purpose flour onto a baking sheet and bake for 10 minutes. Cool before storing in an airtight container. (thanks Cooking Classy for this tip!)

Nutrition

  • Serving Size: 1 ball
  • Calories: 226.7
  • Sugar: 16.3
  • Sodium: 119.4
  • Fat: 10.6
  • Saturated Fat: 3.4
  • Unsaturated Fat: 5.2
  • Trans Fat: 0
  • Carbohydrates: 30.0
  • Fiber: 2.0
  • Protein: 4.7
  • Cholesterol: 0

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