Edible Cookie Dough with Variations
A safe-to-eat cookie dough recipe that can be customized with different mix-ins including chocolate chip, cookies and cream, rocky road, oatmeal raisin, and peanut butter cup variations. Made with heat-treated flour and no eggs for worry-free snacking.
Ingredients
- •1 cup all-purpose flour
- •½ cup unsalted butter
- •½ cup granulated sugar
- •¼ cup light brown sugar
- •¼ teaspoon kosher salt
- •2 tablespoons milk
- •½ teaspoon vanilla extract
- •½ cup chocolate chips
- •8 pieces cream-filled chocolate sandwich cookies
- •2 teaspoons vegetable oil
- •3 tablespoons unsweetened cocoa powder
- •½ cup mini marshmallows
- •⅓ cup almonds
- •⅓ cup chocolate chips
- •2 teaspoons vegetable oil
- •½ cup quick-cooking oats
- •⅓ cup walnuts
- •½ cup raisins
- •2 teaspoons vegetable oil
- •½ teaspoon ground cinnamon
- •⅓ cup smooth peanut butter
- •⅓ cup mini peanut butter cups
- •¼ cup hard shell peanut butter chocolate candies
- •such as Reeses Pieces
Cooking Instructions
- 1.
Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
13 min
- 2.
Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2-3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
15 min
- 3.
Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
30 min
- 4.
Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
15 min
- 5.
Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
15 min
- 6.
Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
25 min
- 7.
Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
15 min
- 8.
Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
15 min
- 9.
Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.