Edible Cookie Dough (Mix-in Options)

What’s the big deal about cookie dough, right? Wrong!! Edible cookie dough is the safe way to eat cookie dough and it’s a sure thing to say, that it’s one of the best things on the planet! Creamy, delicious, and filled with chunks of chocolate or your favorite add-ins. Make for treats or keep in a jar in the fridge for cookie dough emergencies.

An all American dessert, we eat it plain, put it in our ice cream, shakes, truffles, cake pops and more. If you haven’t tried it, now is the time to whip up a batch!

Because it’s so delectable I’m going to get right to it!

If you are really worried about bacteria, then heat treat your flour first.

How to heat treat flour

Evenly spread several cups of all-purpose flour onto a half sheet pan (for easier clean up, line with parchment paper) and bake in 350° oven for about 7 minutes. Cool completely and store in airtight container.

TIP | I keep all my flours in fridge or freezer, they stay fresher longer and are less prone to bacteria, so I don’t heat treat.

In a mixing bowl, using either a hand held mixer or stand mixer, add your softened butter, brown sugar, all natural cane sugar and salt; with mixer on medium-high whip until light and fluffy, about 3-4 minutes. Scrape down sides of bowl once or twice.

Add your vanilla to your milk, this is my favorite mini measuring cup, I use it all the time!

Alternate your flour and vanilla milk mixture; mixing only until combined.

Pour in your favorite chips, or try these other variations:

• Milk Chocolate Chips
• Butterscotch Chips
• Mini M&M’s
• Dark Chocolate Chunks
• Sprinkles
• White Chocolate Chips
• Reeses Pieces or Peanut Butter Chips
• Mini Rolos, Reese’s Peanut Butter Cups or other minis

Keep cookie dough refrigerated — it will harden in the fridge, simply remove and allow to come to room temperature if soft dough is desired.

Fun Serving Options

• Using a small or medium scoop, scoop into cookie sized bites or keep in a jar for scooping.
• A fun way to serve this to scoop cookie dough into small cups, rolling the tops in your favorite seasonal sprinkle for a festive touch. Add a small spoon and serve for a party treat or as mini-desserts
• Scoop a small amount and serve on ice cream cone.
• Roll into cake pop shakes, dipping in your favorite chocolate coating.

Be creative using these for classroom treats, great for Halloween or Fall Festivals, or customize using seasonal sprinkles.

Here is a fun way to use this cookie dough, try it with these cool sweet treats, Cookie Dough Ice Cream Sandwiches.

Try these other amazing cookie inspired recipes!

Chocolate Chip Cookie Ice Cream Sandwiches
Sugar Cookie Bites & Bars
Brownie Sandwich Cookies with Chocolate Chip Cookie Dough Frosting

Tools for this Recipe

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Edible Cookie Dough

★★★★★ 5 from 1 reviews

• Author: Kathleen | The Fresh Cooky
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 16 1 tablespoon servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

What’s the big deal about cookie dough, right? Wrong!! Edible cookie dough is the safe way to eat cookie dough and it’s safe to say, that it’s one of the best things on the planet! Make as a treat or keep in the fridge for cookie dough emergencies!

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Scale 1x2x3x

Ingredients

• 1/2 cup butter, softened
• 1/2 cup light brown sugar, packed
• 3 tablespoons all natural cane sugar
• 1/8–1/4 teaspoon salt (if using unsalted butter, reduce salt)
• 1 cup all-purpose flour (heat treated if desired, see notes)
• 1 1/2 tablespoons milk, more if needed
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips

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Instructions

How to Heat Treat Flour 

1. Evenly spread several cups of all-purpose flour onto a half sheet pan (for easier clean up, line with parchment paper) and bake in 350° oven for about 7 minutes.
2. Cool completely and store in airtight container.

For the Cookie Dough

1. In a mixing bowl, using either a hand held mixer or stand mixer, add your softened butter, brown sugar, all natural cane sugar and salt; with mixer on medium-high whip until light and fluffy, about 3-4 minutes.  Scrape down sides of bowl once or twice.
2. Add your vanilla to your milk.
3. Alternate your flour and milk, mixing only until combined.
4. Pour in chocolate chips (see note) and mix in by hand
5. Using a small or medium scoop, scoop into cookie sized bites or keep in a jar for scooping.
6. Keep cookie dough refrigerated — it will harden in the fridge, simply remove and allow to come to room temperature if soft dough is desired.

Serving Ideas

1. A fun way to serve this to scoop cookie dough into small cups, rolling the tops in your favorite seasonal sprinkle for a festive touch. Add a small spoon and serve as a party treat or mini-desserts.
2. Scoop a small amount and serve on ice cream cone.
3. Roll into cake pop shakes, dipping in your favorite chocolate coating.
4. Place small balls of dough into a shake or stir into softened ice cream.

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Notes

TIP | I keep all of my flours fresher and less prone to bacteria by keeping in fridge or freezer.

Other MIX-IN Options

• Milk Chocolate Chips
• Butterscotch Chips
• Mini M&M’s
• Dark Chocolate Chunks
• Sprinkles
• White Chocolate Chips
• Reeses Pieces or Peanut Butter Chips
• Mini Rolos, Reese’s Peanut Butter Cups or other minis

Keywords: edible cookie dough, safe to eat, egg less, afternoon snack, after-school treat

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This recipe is slightly adapted from Cooking Classy.