Peanut butter cookie dough grahamwiches combine crunchy graham crackers with an edible peanut butter cookie dough that gets dunked in chocolate for good measure!

If you like these peanut butter cookie dough grahamwiches, you’ll also like my cookie dough pretzel bites, frozen s’mores, cookie dough bark, and buckeye graham crackers!

Why you’ll love this recipe:

Life is short, and sometimes we just need some cookie dough! Simple as that. These peanut butter cookie dough sandwiches are a fun and delicious way to enjoy your cookie dough with a little added crunchy texture from the graham crackers.

One of my favorite snacks is a graham cracker with peanut butter slathered on top, so I figured, why not take it up a notch?! These cookie dough grahamwiches are delicious, and super easy to throw together! Simple enough to whip up day of or make in advance. Even better, they’re easily portable when you want to share!

Ingredients you’ll need:

Graham crackers
Butter- softened
Creamy peanut butter
Granulated sugar
Brown sugar
Milk
Vanilla extract
All-purpose flour
Semi-sweet chocolate chips
Vegetable oil

Let’s talk about this cookie dough filling! You may be under the impression that eating cookie dough is frowned upon, but not anymore! This edible cookie dough substitutes raw egg for milk and the flour gets heat treated so there’s no chance of foodborne illness from ingesting raw ingredients.

Additionally, since it’s not being baked, there’s no need for the leavening agents that would usually make the cookies rise such as baking soda and baking powder. With only a handful of ingredients, this peanut butter cookie dough filling can be made in a matter of minutes!

How to make the best peanut butter cookie dough grahamwiches:

Line a 9×13 baking pan with parchment paper or plastic wrap, making sure to leave some overhang on the sides.
Break each graham cracker sheet in half so they’re now in squares, then cover the bottom of the pan with half of the graham crackers. I fit 15 squares in the bottom of mine.
In a medium mixing bowl, combine softened butter, peanut butter, granulated sugar, and brown sugar. Mix until smooth and creamy, then mix in the milk and vanilla extract.
Add the flour to a microwave safe bowl and microwave for 45-60 seconds. Sprinkle in the heat-treated flour, then mix to form a dough.
Evenly distribute the cookie dough on top of the graham crackers, then gently press down to compact the cookie dough into an even layer.
Place the remaining squares of graham crackers on top, trying your best to lightly press into the cookie dough layer without breaking them.
Lift the plastic wrap overhang up to cover the surface, then transfer to the fridge to chill for a minimum of 30 minutes.
Once chilled, slice into squares, then transfer to a baking sheet lined with parchment paper or a silicone baking mat.
In a microwave safe bowl, combine semi-sweet chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Dip each grahamwich halfway into the melted chocolate, then return to the prepared baking sheet. Transfer to the fridge to set the chocolate before enjoying!

My edible peanut butter cookie dough is so good, I’d happily eat it with a spoon! Sometimes edible cookie dough just doesn’t taste close enough to the real deal, but this edible peanut butter cookie dough is the perfect choice—without any of the fuss of baking. It’s creamy, rich, and completely satisfies those cookie dough cravings.

I love making a batch of these grahamwiches for parties because who doesn’t love cookie dough?! They’re also the best for making a batch to snack on throughout the week when you just need a little something sweet! 😊

My top tips:

LINING YOUR PAN: Don’t skip the step of lining your baking pan! This will prevent any sticking and makes it MUCH easier to just lift the grahamwiches out of the pan once they’re chilled and ready to be sliced up.
BREAKING THE GRAHAM CRACKERS: I recommend breaking the graham cracker sheets in half before arranging them in the pan. This turns them into squares and the squares act as a guide for where to cut the grahamwiches into individual sandwich shapes later.
HEAT TREATED FLOUR: I do recommend heat treating the flour in this recipe to make sure the cookie dough completely safe to eat. There’s a small chance of raw flour containing some yucky things and microwaving the flour for 45-60 seconds is all it takes to kill off any unwanted bacteria. You can also spread the flour onto a baking sheet and bake at 350 degrees F for 5-7 minutes.
LAYERING: I like to dropping pieces of cookie dough all over the bottom layer of graham crackers, then I press it into an even layer from there to avoid disrupting or breaking the graham crackers underneath.
SANDWICHING: It’s important that you’re lightly pressing the top layer of graham crackers into the cookie dough so that they have something to stick to. If you just lay them on top, they’ll fall off them you go to slice into sandwiches.
SLICING: You can cut these grahamwiches into large squares like I did, or you can turn them into little bites by cutting each large square in half again, following the lines on the graham crackers. I also like trimming any excess cookie dough off to have perfectly squared edges.
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. I also like adding vegetable oil to the chocolate to thin it out a little and make it a better consistency for dipping. You could use coconut oil for a similar result.
STORING: Transfer any leftover grahamwiches to an airtight container and store in the fridge for up to 5 days to ensure the graham crackers stay crisp and crunchy!

Looking for more fun and easy desserts? Try these out!

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