{"id":9633,"date":"2011-08-21T19:39:00","date_gmt":"2011-08-22T00:39:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2011\/08\/peanut-butter-cookie-dough-thats-safe-to-eat-4\/"},"modified":"2022-01-07T21:10:46","modified_gmt":"2022-01-08T03:10:46","slug":"peanut-butter-cookie-dough-thats-safe","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/peanut-butter-cookie-dough-thats-safe\/","title":{"rendered":"Peanut Butter Cookie Dough"},"content":{"rendered":"\n

This edible peanut butter cookie dough is safe to eat raw (no eggs!). Use it in any recipes that call for cookie dough or just eat it by the spoonful!<\/p>\n\n\n

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\"Peanut<\/figure>\n<\/div>\n\n\n

I also love using this cookie dough as you would ice cream<\/a><\/strong> – with sprinkles and toppings galore.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

This recipe uses all of the same ingredients as peanut butter cookies with two major exceptions:<\/p>\n\n\n\n

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  1. There are no eggs. Adding raw eggs to the batter (unless you can get your hands on pasteurized eggs) would make the cookie dough unsafe to eat.<\/li>\n\n\n\n
  2. There is no baking powder or baking soda. Because the dough doesn’t have to rise, you don’t need any leavening agents. <\/li>\n<\/ol>\n\n\n\n

    How It’s Made<\/h2>\n\n\n\n

    When making peanut butter cookie dough, you needn’t worry about ingredient order, mixing speeds, temperature, or tim<\/strong>es. You aren’t going to bake the cookie dough, so you can disregard all that you’ve learned about baking chemistry – just mix and eat!<\/p>\n\n\n\n

    All you need to do, is mix all of the ingredients together in one big bowl!<\/p>\n\n\n\n

    The only technique to keep in mind is the preparation of the flour. It’s not just raw eggs that we need to worry about in raw cookie dough, but also raw flour. The flour can contain e. coli.<\/span><\/p>\n\n\n\n

    To protect yourself, you can heat flour in the microwave in 15 second intervals, stirring after each interval, until a thermometer placed into the center of the flour reads 160 F. This method isn’t 100% proven so consume at your own risk.<\/p>\n\n\n\n

    \"Peanut<\/figure>\n\n\n\n

    Related Recipes<\/h2>\n\n\n\n