Cookies, peanut butter, refrigerated dough
Whole food · Baked Products
Photo: Wikipedia
Refrigerated peanut butter cookie dough is a pre-mixed, ready-to-bake staple that delivers a dense, chewy, and intensely nutty cookie with a crisp edge. Nutritionally, it's a calorie-dense energy source, packing 25g of fat and over 52g of carbohydrates per 100g, primarily from refined flour and added sugars.
💚 Why it's loved
People adore it for the deep, roasted peanut flavor and the satisfying contrast between a soft center and crisp edge. It's a beloved, nostalgic treat that offers instant homemade warmth with minimal effort.
⚠️ Watch-outs & how to enjoy it better
The high content of refined carbs and fats can cause blood sugar spikes and isn't ideal for sustained energy. It's also a common allergen (peanuts) and often contains significant sodium. To counteract, pair a small cookie with a glass of milk or a piece of fruit to add protein and fiber, and always practice strict portion control.
Key benefits
- Provides quick energy from carbohydrates and fats
- Offers a small amount of plant-based protein
- Convenient for rapid home baking
- Consistent flavor and texture result
- Versatile base for mix-ins like chocolate chips
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Peanut butter cookie dough is one of the few commercial doughs where the signature fork-cross pattern is functionally important—it helps the dense, high-fat dough bake evenly by flattening it.
Full nutrition (scales with serving)
| Water | 12.6 g |
| Energy | 458 kcal |
| Energy | 1916 kj |
| Protein | 8.2 g |
| Total lipid (fat) | 25.0 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 52.1 g |
| Fiber, total dietary | 1.1 g |
| Calcium, Ca | 101 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 37.0 mg |
| Phosphorus, P | 241 mg |
| Potassium, K | 308 mg |
| Sodium, Na | 397 mg |
| Zinc, Zn | 0.68 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.33 mg |
| Selenium, Se | 5.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.1 mg |
| Pantothenic acid | 0.38 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 57.0 ug |
| Folic acid | 45.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 89.0 ug |
| Vitamin B-12 | 0.04 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 14.0 ug |
| Vitamin A, IU | 47.0 iu |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 2.2 g |
| Fatty acids, total monounsaturated | 13.1 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 13.0 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.8 g |
| PUFA 18:2 | 4.7 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 27.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.28 g |
| Isoleucine | 0.32 g |
| Leucine | 0.57 g |
| Lysine | 0.34 g |
| Methionine | 0.13 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.41 g |
| Tyrosine | 0.29 g |
| Valine | 0.38 g |
| Arginine | 0.63 g |
| Histidine | 0.19 g |
| Alanine | 0.32 g |
| Aspartic acid | 0.70 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.37 g |
| Proline | 0.58 g |
| Serine | 0.45 g |
FAQ
Can I eat this dough raw?
It's not recommended. Commercial dough may contain raw flour, which can harbor bacteria like E. coli, and raw eggs if present. Always bake according to package directions.
Why is the dough refrigerated?
Refrigeration keeps the dough fresh, prevents the fats from going rancid, and makes it firm enough to slice or scoop neatly before baking.
How do I get chewier cookies?
For a chewier texture, slightly underbake the cookies so they look soft in the center. They will continue to set on the hot baking sheet after removal from the oven.