Edible Peanut Butter Cookie Dough Recipe (2024)

FAQs

What is the difference between cookie dough and edible cookie dough? ›

Cookie dough is an uncooked blend of cookie ingredients. While cookie dough is normally intended to be baked into individual cookies before eating, edible cookie dough is made to be eaten as is, and usually is made without eggs to make it safer for human consumption.

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Ingredients. Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Reese's Peanut Butter (peanuts, sugar, monoglycerides, peanut oil, salt, molasses, corn starch), Water, Palm Oil, Canola Oil, Molasses. Contains 2% or less of: Eggs, Salt, Baking Soda, Artificial Flavor ...

Milk: In place of eggs, milk helps to make the cookie dough "chewy."

It's not easy to resist the temptation to taste that raw cookie dough. But that's not a safe thing to do. Raw cookie dough contains uncooked flour and eggs. These have the potential to cause food poisoning and bacterial infections like salmonella.

What many people don't know, however, is that raw eggs are not the only threat in raw cookie dough. Raw flour can contain bacteria like E.coli, which is not something to mess around with! Heat treating the flour beforehand kills off any bacteria without hurting any of the flavor, and it only takes a few minutes to do.

Eating raw flour or batter made with raw flour is not a safe practice, as this raw flour has not been processed to eliminate pathogens, such as salmonella, e. coli and other pathogens.

Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

Why is my peanut butter cookie dough oily? ›

If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking. Watch the video below to see how both these mistakes happen and how to fix them.

Why Do You Put Fork Lines in Peanut Butter Cookies? Our Test Kitchen experts say the fork lines are there to help peanut butter cookies cook more evenly.

Why is My Dough Runny? Kind of like how crumbly dough is usually because there's too much of the dry ingredients, runny cookie dough comes from having too much of the liquid ingredients.

Sugar cookie dough mix provides many dessert options. You can enjoy your sugar cookies plain, frost them or mix in an ingredient such as peanut butter, nuts or chocolate chips to change the flavor and texture.

Not all cookie dough is safe to eat before baking it. Both the flour and the egg ingredients should be cooked for food safety reasons. What makes Pillsbury's refrigerated cookie and brownie doughs ready to eat raw? We use heat treated flour and pasteurized eggs so you can now safely enjoy our cookie dough baked or raw.

Less Guilt Than Cookies

Unlike commercial cookies, where it is not uncommon for one convenience store cookie to contain over 400 calories!! Edible cookie dough lets you indulge in the sweet cookie taste with less guilt than grabbing for those cookies. Less guilt is also had by the non-bakers among us.

Heat-treating is a simple step to ensure that your flour is completely safe to consume in recipes that do not require any further cooking or baking. All you need to do is bake the flour in a 350℉ oven for about 5 minutes to kill any bacteria that may be present in the raw flour.

Nestlé Toll House has rolled out a line of edible cookie dough made without raw eggs so it's safe to eat straight from the pint. A representative for Nestlé told INSIDER that the brand's new "Edible Cookie Dough" is available in two flavors: "Chocolate Chip" and "Peanut Butter Chocolate Chip Monster."