Peanut Butter Cookie Dough is egg-free, and made to eat! You can have a bite of delicious peanut butter cookie dough within minutes!
Egg-Free Peanut Butter Cookie Dough
Peanut butter cookie dough that you can eat right after mixing is a great way to indulge in a salty, sweet and nutty snack for any time of day. This easy cookie dough can taste great as is, or spread on sliced green apples. Of course, if you really wanted to get fancy, you can roll it and have peanut butter cookie dough balls dipped in chocolate.
If you want to avoid the extra dirty dishes and hot oven, this easy peanut butter cookie dough is a great way to accomplish both. But, if you really want to enjoy some fresh baked peanut butter cookies than I highly recommend my soft and chewy peanut butter cookie recipe. They’ll hit the spot!
What ingredients are in this easy peanut butter cookie dough?
This cookie dough has no eggs, but you will find flour. If that worries, simply microwave the flour for 1 1/2 minutes prior to making the recipe.
Now then, here’s what to expect inside this peanut butter cookie dough
- Butter
- Creamy peanut butter (choose your favorite!)
- Brown sugar
- Granulated sugar
- Milk
- Vanilla
- Flour
- Salt
You can find specific measurements and the steps in the recipe card down below!
How to make Peanut Butter Cookie Dough
Cream together the peanut butter, butter, and sugars until they’re nice and fluffy. Then you’ll add in the milk and vanilla. Once it’s well combined, mix in the flour and salt until it comes together and looks irresistibly delicious.
How long can you keep peanut butter cookie dough in the fridge?
If you don’t think that you can eat it all in one sitting, don’t worry. You can place any uneaten peanut butter cookie dough in the fridge in a sealed container for up to 5 days, giving you plenty of time to treat yourself throughout the week.
Can I Freeze Peanut Butter Cookie Dough?
If you don’t think that you can eat the cookie dough fast enough, the freezer is a good and safe option for storing it long term. You can place the peanut butter cookie dough in the freezer for a few weeks, but you may want to portion it out into bite-size pieces before you do so that you don’t have to worry about thawing and breaking off smaller portions later!
Looking for a cute gift idea? I have some adorable gift tags as a FREE download to go along with your cookie dough! Go download them now!
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More Recipes to enjoy!
- Microwave Rice Krispie Treats
- No Bake Cheesecake
- Blonde Brownies
- Brownie Mix Cookies
- Pancake Mix Crepes
- Sugar Cookies
- Smash Cake
- Eggless Cookie Dough
- Triple Chocolate Chip Cookie Dough
Egg Free Peanut Butter Cookie Dough
Ingredients
Instructions
- Cream together the butter, peanut butter and sugars.
- Add in the vanilla and milk. Combine Thoroughly.
- Mix in the flour and salt until combined.
- Store in the fridge for up to 5 days.
Mary Harris says
I have everything to get started but you don’t show what temp or how long to cook them I have them ready to cook please reply ASAP!!!
Karli Bitner says
Hi Mary- Sorry for the confusion, this recipe is for edible cookie dough. There isn’t any baking instructions because this isn’t a recipe that gets baked. Because there is no leavening agent in this recipe, the cookies would never bake normally.
prav says
Great recipe! I made only 1/4 of it, and it still made plenty of cookie dough. Also added a dash of cinnamon and underfloured slightly. Delicious!
Karli Bitner says
I am so glad you enjoyed this delicious treat! Thanks for the comment and the stars!
Tabby says
This was awesome made it with my kids rolled them in chocolate chips and crushed Butterfinger for an extra crunch
Karli Bitner says
Those sound like delicious additions!! Great ideas.
Tony says
I know it says 12 servings but how much cookie dough does to make exactly? Please reply ASAP because I’m hoping to make it tomorrow!
Karli Bitner says
Hi Tony- I haven’t measured exactly how much this recipe makes, but it is somewhere in the ball park of 3 ish cups.
Wendy says
Can you use oil instead of butter?
Dan Bitner says
Thanks for the question Wendy. I would probably stick with the butter. I haven’t tried it with the oil. If you do try it, let me know how it goes.
Don Lo says
Freaking Delicious! What we did was added reeses cups, and it was amazing
Melanie McCarthy says
I did the same thing and wanted cookies! I added 1/2 tsp each baking soda and baking powder. I baked them for 12 minutes at 350 and they turned out great!
Karli Bitner says
I’m glad it worked out Melanie, thanks for the comment!
Karli Bitner says
Reeses cups sound amazing with this. Thanks for the idea Don!
Catherine says
Hello, I love this idea! Is there a way around the milk?
Karli Bitner says
You could use water or an almond or soy milk. We just need to replace the liquid from the egg that we aren’t putting into the dough!