Peanut Butter Cookie Dough

My love for peanut butter runs deep—I blame my dad for sneaking me spoonfuls of creamy peanut butter as a kid when Mom wasn't looking. That obsession led me to create this dangerously good peanut butter cookie dough, packed with mini peanut butter cups and ready in minutes. No oven required—just pure, indulgent snacking!

This no-bake peanut butter cookie dough is my go-to when I need a quick dessert fix or want to impress friends with minimal effort. The rich peanut butter flavor, chewy texture, and melty chocolate pockets make it impossible to resist. Trust me, you'll be sneaking spoonfuls straight from the bowl just like I do!

Why You’ll Love This Peanut Butter Cookie Dough

This recipe is an absolute game-changer for peanut butter lovers like me. Here's why it's become my kitchen staple:

• No-bake magic: Skip the oven—just mix, chill, and devour. Perfect for those "I need dessert NOW" moments
• Peanut butter perfection: Packed with double PB goodness from the dough AND chopped peanut butter cups
• Crowd-pleaser: Kids go wild for it, and adults sneak extra helpings when no one's looking
• Endlessly customizable: Swap in chocolate chips, pretzels, or whatever mix-ins your heart desires

Ingredients for Peanut Butter Cookie Dough

Gather these simple ingredients—I promise you probably have most in your pantry already! The exact measurements matter here, especially for that perfect dough texture:

• 1½ cups all-purpose flour (spooned and leveled—don't scoop straight from the bag!)
• ¾ cup creamy peanut butter (use your favorite brand, but skip the natural kind—it makes the dough too oily)
• ½ cup salted sweet cream butter (softened to room temp—about 30 minutes out of the fridge)
• ¾ cup light brown sugar (pack it tight in your measuring cup for maximum moisture)
• ½ cup granulated sugar (the white sugar helps balance the brown sugar's richness)
• 4 tablespoons heavy cream (this is my secret for ultra-creamy dough)
• 1½ teaspoons pure vanilla extract (the good stuff—none of that imitation vanilla!)
• 2 cups mini peanut butter cups (chopped roughly—I like some big chunks for texture surprises)

How to Make Peanut Butter Cookie Dough

This recipe couldn't be easier—it's basically a "dump and stir" situation with a little patience required for chilling. Follow these simple steps, and you'll have the most addictive peanut butter cookie dough ready in no time!

Mixing the Dough

First, grab a large bowl and your electric mixer (you can do this by hand, but your arms will get quite the workout!). Cream together the peanut butter, softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes until it's light and fluffy. Scrape down the sides with a spatula—this ensures everything gets evenly mixed.

Next, pour in the heavy cream and vanilla extract. Mix on low speed just until combined—you'll see the mixture come together beautifully. Now gradually add the flour, about ½ cup at a time, mixing just until you no longer see dry streaks. Overmixing at this stage can make the dough tough, so go easy!

Folding in Peanut Butter Cups

Here comes the fun part! Take your mini peanut butter cups and roughly chop them—I like some big chunks and some smaller pieces for texture variety. Add them to the dough and gently fold them in with a spatula. The key here is to distribute them evenly without overworking the dough.

Pro tip: Save a few extra peanut butter cup pieces to press on top after chilling—it makes your dough look extra tempting!

Chilling the Dough

This step is absolutely crucial—don't skip it! Transfer your dough to an airtight container and pop it in the fridge for at least 30 minutes. The chilling time helps the flavors meld together and gives the dough that perfect scoopable texture.

If you can't wait (I totally get it!), you can enjoy it immediately, but the texture will be softer. For firmer dough that holds its shape, chill for the full time—trust me, it's worth the wait!

Tips for Perfect Peanut Butter Cookie Dough

After making this recipe more times than I can count (oops!), here are my foolproof tips for peanut butter cookie dough success:

• Peanut butter matters: Stick with conventional creamy peanut butter—the natural kind separates and makes greasy dough
• Butter temperature is key: Too cold won't cream properly, too warm makes dough soupy—softened to "finger dent" stage is perfect
• Chill time = flavor time: That 30-minute wait isn't just for texture—it lets the flavors deepen beautifully
• Freeze for scooping: For picture-perfect dough balls, freeze for 1 hour before portioning with an ice cream scoop

Variations for Peanut Butter Cookie Dough

While I'm obsessed with the classic peanut butter cup version, this dough is a dream to customize! Try these fun twists when you're feeling adventurous:

• Chocolate chip swap: Replace peanut butter cups with semi-sweet chocolate chips for a classic combo
• Salty-sweet magic: Fold in crushed pretzels and sprinkle flaky sea salt on top before chilling
• Reese's upgrade: Use chopped full-size peanut butter cups for extra gooey pockets (my midnight snack favorite!)

Storing and Serving Peanut Butter Cookie Dough

This dough disappears fast in my house, but when we miraculously have leftovers, I store it in an airtight container in the fridge for up to 5 days—if it lasts that long! For longer storage, roll the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. They'll keep for 3 months (but let's be real, they'll get eaten way sooner).

My favorite ways to serve it? Straight from the spoon (no shame!), sandwiched between two cookies, or as the ultimate ice cream topper. The chilled dough holds its shape beautifully when crumbled over vanilla bean ice cream—just try not to eat the whole batch in one sitting!

Peanut Butter Cookie Dough Nutritional Information

Now, let's be real—this is indulgent peanut butter cookie dough we're talking about, not a salad! While I don't count calories when enjoying this treat (life's too short!), I know some folks like to be mindful. The nutritional values will vary depending on your specific ingredients—especially which peanut butter and peanut butter cups you use.

As a general guide, each serving contains a good amount of protein from the peanut butter, along with those satisfying fats that make the dough so rich and creamy. The sugars come from both the natural sweetness of peanut butter and the added sugars in the recipe. Remember, these are rough estimates—your actual nutrition will differ based on portion size and brand choices.

For those with dietary concerns, you can easily make adjustments like using gluten-free flour or sugar alternatives. But honestly? When I'm digging into this dough, I'm focused on one thing only—that incredible peanut butter bliss!

FAQs About Peanut Butter Cookie Dough

Can I bake this peanut butter cookie dough?
Nope! This dough is strictly no-bake—it contains raw flour and isn't formulated for baking. For edible cookie dough, we rely on the creaminess from peanut butter and butter instead of eggs.

How long does the dough last in the fridge?
It keeps beautifully for 5 days in an airtight container. The flavors actually get better after a day or two as the ingredients meld together—if you can resist eating it all immediately!

Can I use natural peanut butter?
I don't recommend it—natural peanut butter tends to separate and makes the dough greasy. Stick with conventional creamy peanut butter for the perfect texture.

Why does the dough need to chill?
Chilling firms up the texture and lets the flavors develop. Skipping this step gives you soft, spreadable dough—still tasty, but not that classic cookie dough consistency we love.

Can I freeze the dough?
Absolutely! Portion it into balls first—they'll keep for 3 months frozen. Thaw in the fridge for an hour or pop a frozen ball straight in your mouth for an ice cream-like treat (my personal move!).

Share Your Peanut Butter Cookie Dough Creations

I'd love to see your peanut butter cookie dough masterpieces! Tag me on Instagram or leave a comment below—tell me what mix-ins you tried or how you served it. Nothing makes me happier than seeing fellow peanut butter lovers enjoying this recipe as much as I do!

Print