Sometimes you want to eat cookies, and sometimes you just want to eat a bowl of raw cookie dough. Of course, this is not advisable, because raw flour can potentially contain various bacteria, including salmonella, e. coli, and listeria species. However, if you bake your flour beforehand, and leave out the eggs, then your cookie dough should be perfectly safe to eat. Flour that has already been heat-treated is also available for purchase online.
Notes on Ingredients
Flour – Make sure to use all-purpose flour, since your cookie dough won’t need to rise.
Milk – Since you are leaving out the eggs, the recipe needs milk to replace the liquid.
Notes on Technique
- To heat-treat the flour, spread it in a thin layer on a baking sheet and bake at 350 for 12-15 minutes. Allow it to cool before adding it to the dough.
- Baking the flour will cause it to form lumps, so use a sieve to sift it into the cookie dough.
Edible Peanut Butter Cookie Dough
- 1 cup all-purpose flour (120 g)
- 1/2 cup butter (113 g), softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar (100 g)
- 1/2 cup brown sugar (100 g)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup milk (60 g)
- 1 cup add-ins (chocolate chips, peanut butter cups, M&Ms, etc.)
- First, bake the flour. Preheat the oven to 350° F (180° C) and cover a baking sheet with parchment paper. Spread the 1 cup flour over the sheet to make a thin layer. When the oven comes to temperature, bake the flour for around 12 minutes. The flour will dry out and form some lumps, but you can get rid of these by sifting the flour into the other ingredients.
- Using an electric mixer, cream together the butter, peanut butter, brown and white sugars, salt and vanilla. Once they are fully combined, add the milk and mix again.
- Sift the flour into the cookie dough and mix until it is fully incorporated.
- Stir in the add-ins with a spoon. Serve immediately, or store in the refrigerator for up to 3-4 days.