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Peanut Butter Cookie Dough

Homemade Peanut Butter Cookie Dough that is safe to eat and great to add to a layer cake! You can add this to ice cream or make truffles with it as well!

Homemade Peanut Butter Cookie Dough that is safe to eat and great to add to a layer cake!

Peanut Butter Cookie Dough

I love cookie dough (even with eggs… I’m reckless like that).

This recipe is without eggs, so rest assured, it can be devoured safely! I’ve made this cookie dough before and made it for truffles, pops, and as an add-in for ice cream. It’s quite versatile.

Homemade Peanut Butter Cookie Dough that is safe to eat and great to add to a layer cake!

Wondering how I got it in that perfect disk? I used a springform pan and lined the bottom and sides with parchment paper and did my best to get it flat and even. This worked like a charm to just place it between my cake layers. Try it with your buttercream as well. It was an easy way to get an amazing center!  Just be sure to use the same sized pans that you baked the cakes in. You can make this the day before baking and transfer it out of the pan to bake in it.

Be sure to keep the cookie dough cold so wrap it in plastic wrap and put it into a Ziplock bag to store it in the fridge.

Homemade Peanut Butter Cookie Dough that is safe to eat and great to add to a layer cake! You can add this to ice cream or make truffles with it as well!

I know how much you love cookie dough, so why not try some Cookie Dough Brownies, or some Cookie Dough Cheesecake Bars, or take it one step further with Cookie Dough Ice Cream Sandwiches!!

This recipe is part one of a three part series including Chocolate Cake and Chocolate Peanut Butter Cake recipes.

Simple Chocolate Cake with a layer of Peanut Butter Cookie Dough in the middle and then topped with peanut butter frosting. Mmmm! So good!

Peanut Butter Cookie Dough

Creamy Peanut Butter Cookie Dough can be added to ice cream or used in a cake.

Preparation 5 mins
Total Time 0:05
Serves 2cups     adjust servings

Ingredients

  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup peanut butter (chunky or smooth will both work, so pick your favorite kind)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • pinch of salt

Instructions

  1. Blend Butter and Peanut Butter in a mixing bowl. Add in the sugars and blend until smooth. Add in remaining ingredients.
  2. Line a 9 inch round cake pan with parchment paper (bottom and sides).
  3. Transfer the cookie dough into the pan and smooth. Tap the pan on the counter a few times to settle the dough.
  4. Place in the fridge overnight.

by

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Shy

Wednesday 8th of May 2013

Looks great! However, I didn't own any springform pans, so I wonder if it's easy to take out the cold dough out of a normal tin pan? Any advice?

Karyn Granrud

Wednesday 8th of May 2013

Yes. You can use a cake pan. Just remember to line it to make it easier to remove.

Ginger Lemon Whip with Blueberry Sauce - Day Two - Lemon Whipped Cream

Wednesday 8th of May 2013

[...] Use a mixer. I have a KitchenAid and Love it! (oh… and I still have that giveaway going on… just sayin’.) If you really can’t afford an upright mixer, [...]

Sharon

Monday 6th of May 2013

Just printed the three recipes out, my kids and grandkids will love this....thanks for the slicing tip.

Karyn Granrud

Monday 6th of May 2013

I hope everyone in your household enjoys it was much as we did!

Karen Dyer

Sunday 5th of May 2013

can't wait until i can make this

Karyn Granrud

Sunday 5th of May 2013

It was great! It can be made in a day if you have the time. Enjoy it!

Michele Lessard

Sunday 5th of May 2013

YUMMY!