Edible Cookie Dough (5 Flavors!)
- PREP 10min
- COOK 5min
- TOTAL 15min
Edible cookie dough is simple to make. It’s very similar to baked cookies. You can use a hand mixer or a stand mixer. If you don’t have a mixer, you can make the dough by hand. The texture won’t be as fluffy, but it will still taste great.
Use the basic recipe as a base for all five flavors. The base recipe ingredient amounts stay the same for the chocolate chip, double chocolate chip, and snickerdoodle flavors. For the peanut butter flavor, you need to reduce the butter called for in the basic recipe. For the oatmeal cookie flavor, you need to reduce the flour called for in the basic recipe.
Important: There is a potential risk of foodborne illness from consuming raw flour. For safety, we highly recommend heat-treating your flour or using commercially heat-treated flour (DŌ heat-treated flour is available online in smaller bags). The FDA recommends commercially heat-treated flour over heat-treated flour at home. With that said, many bakers heat-treat their flour for edible cookie dough, and I have shared how to heat-treat flour at the beginning of the recipe below.
You Will Need
Basic Edible Cookie Dough
3/4 cup (95g) all-purpose flour
1/4 cup (50g) packed light brown sugar
2 tablespoons (25g) granulated sugar
4 tablespoons (55g) unsalted butter, at room temperature
1 ½ tablespoons milk, cream or half-and-half, or more as needed
3/4 teaspoon vanilla extract
1/2 teaspoon molasses, optional, see notes
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
Chocolate Chip Cookie Dough
1/3 cup chocolate chips or chunks
Double Chocolate Chip Cookie Dough
2 tablespoons unsweetened cocoa powder, Dutch cocoa or regular
1/3 cup chocolate chips or chunks
Peanut Butter Cookie Dough
2 tablespoons unsalted butter (instead of 4 tablespoons in the basic recipe)
2 tablespoons well-stirred peanut butter
1/4 cup chopped roasted peanuts
Oatmeal Cookie Dough
1/4 cup (30 grams) all-purpose flour (instead of 3/4 cup in the basic recipe)
1/2 teaspoon ground cinnamon
1/2 cup (45 grams) old-fashioned rolled oats
1/3 cup raisins, optional
Snickerdoodle Cookie Dough
1/4 teaspoon cream of tartar
3/4 teaspoon ground cinnamon
1 tablespoon cinnamon sugar topping (2 ½ teaspoons sugar + 1/2 teaspoon cinnamon)
Directions
Heat Treat the Flour for Safety
Microwave instructions: Microwave the flour in a microwave-safe bowl for 1 minute. Remove and stir well—it will seem hard to stir at first and then break apart. Microwave for 1 more minute or until the temperature reaches 165°F. Stir the flour very well, then sift into a medium bowl.
Oven instructions: Spread the flour onto a baking sheet and bake in a 350°F oven for 10 minutes. Sift the flour into a bowl.
Chocolate Chip Cookie Flavor
Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl, then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds, then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chocolate chips.
Double Chocolate Chip Cookie Flavor
Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl, then evenly sprinkle the baking soda, salt, and cocoa powder over the mixture. Beat for 30 seconds, then add the flour and mix at low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chocolate chips.
Peanut Butter Cookie Flavor
Beat the brown sugar, granulated sugar, butter (2 tablespoons), peanut butter, milk, vanilla extract, and molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl, and then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds, then add the flour and mix at low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chopped peanuts.
Oatmeal Cookie Flavor
Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl, and then evenly sprinkle baking soda, salt, and cinnamon over the mixture. Beat for 30 seconds, add 1/4 cup of flour and oats, and mix at low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the raisins (if using).
Snickerdoodle Cookie Flavor
Beat the brown sugar, granulated sugar, butter, milk, and vanilla extract with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, cream of tartar, salt, and cinnamon over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Serve sprinkled with cinnamon sugar.
Adam and Joanne's Tips
- Storing: You can store edible cookie dough in the refrigerator for up to 5 days and in the freezer for a month, probably more. If you freeze it, scoop the dough into balls and freeze them individually. Thaw in the refrigerator.
- Commercially heat-treated flour: Look online. There are a few commercial brands, but they sell 50lb bags of flour. I’ve found one brand selling smaller bags more appropriate for the home cook (DŌ heat-treated flour).
- Molasses: A bit of molasses makes the dough extra tasty and rich. We only use half a teaspoon. It’s a small amount, but it makes the cookie dough extra delicious. Since it’s such a small amount, we made it optional. (We realize not everyone wants to buy a whole jar of molasses for one teaspoon!)
- Baking edible cookie dough: All the variations we shared above bake nicely. They spread a little more than usual, but honestly, that’s not bad. Bake the cookie dough in a 350°F oven until the bottoms and edges are light brown, about 10 minutes.
- The nutrition facts provided below are estimates. Calculations are based on the basic dough recipe.