Sometimes, you just need something sweet right now. Not tomorrow, not after a long bake time—now. That’s exactly when this single-serve peanut butter cookie dough steps in like a little lifesaver. It’s creamy, sweet, and perfectly peanut buttery, made in just a few minutes without any oven waiting. The best part? It’s completely safe to eat raw, so you can dive in right away.
I remember one night—I was halfway through a movie and suddenly hit by a craving that nothing in my fridge seemed to solve. I had a jar of peanut butter and some basics, so I whipped this up in less time than it took to find the remote. The dough was soft, a little sticky, and just sweet enough to feel like a treat but not like I was overdoing it. I wasn’t paying full attention, so I might have added a bit more milk than the recipe calls for, but honestly, it still turned out delicious. It’s that kind of forgiving recipe that makes you feel a little less guilty about snacks at midnight.
Why You’ll Love It:
- Ready in minutes with no baking required—no heat, no fuss.
- Single-serve means no leftover dough staring at you all day (or at least less temptation).
- The peanut butter flavor is rich but balanced by a subtle sweetness and soft texture.
- It’s simple—and that’s kind of the point. No complicated ingredients or steps.
- Because it’s raw, it’s perfect for when you want cookie dough without worrying about eggs or flour safety.
If you’re hesitant about raw dough, this one’s made with safe-to-eat ingredients, so you can indulge without the worry. It’s like sneaking a little dessert without the usual guilt or prep.
PrintSingle-Serve Peanut Butter Cookie Dough
A quick and easy single-serving peanut butter cookie dough recipe that’s perfect for satisfying your sweet tooth without baking. Safe to eat raw and ready in minutes!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1
Ingredients
2 tablespoons creamy peanut butter
1 tablespoon unsalted butter, softened
2 tablespoons brown sugar, packed
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 tablespoon milk
Pinch of salt
Instructions
In a small bowl, combine the creamy peanut butter and softened unsalted butter. Mix well until smooth and creamy.
Add the brown sugar, granulated sugar, and vanilla extract to the bowl. Stir until fully combined and the mixture is fluffy.
Gradually add the all-purpose flour and pinch of salt to the mixture. Stir until the flour is fully incorporated.
Add the milk one tablespoon at a time, mixing after each addition, until the dough reaches a soft, scoopable consistency.
Enjoy the peanut butter cookie dough immediately or chill it in the refrigerator for 10-15 minutes for a firmer texture.
Kitchen Notes: I usually just mix this up in a small bowl or even a sturdy mug if I’m feeling lazy. It’s a great little indulgence during a mid-afternoon slump or after dinner while you’re still lounging around. Sometimes I’ll chill it for a bit if I want a firmer texture, but honestly, I’ve had it both ways and it’s good either way. If you want to play around, you could try swapping peanut butter for almond butter or adding a few chocolate chips for a little extra fun—though I haven’t tested those variations thoroughly, so your mileage may vary. A sprinkle of flaky salt on top can also add a nice touch to balance the sweetness.
FAQ:
Is this safe to eat raw? Yes! The recipe uses heat-treated flour and no raw eggs, making it safe for raw consumption.
Can I make more than one serving? You can, but the charm is in the single-serve portion—less leftover temptation.
How should I store leftovers? Keep any extra dough in an airtight container in the fridge for up to three days. Let it sit out a bit before eating to soften.
Ready for a quick treat that hits the spot? Scroll down, save this, and get mixing. Your sweet tooth will thank you.