Easy Edible Cookie Dough Recipe

Of course, most of the time we actual bake our cookies rather than just eating the dough. Some of our favorites are Soft & Chewy Chocolate Chip Cookies, Snickerdoodle Cookies, and Peanut Butter M&M Cookies!

I have a confession. I made this edible cookie dough one weekend while my husband was out of town with the girls. I fully intended to have some leftover when they got back from their fishing trip. But that definitely didn’t happen. I will say that I didn’t eat ALL of it by myself though. I used half of the batch to make chocolate chip cookie dough ice cream that was still around for everybody to enjoy when they got back from their camping trip on Sunday afternoon.

There are two REAL reasons for making edible cookie dough. The first is the obvious one: so you can literally sit down and eat it by the spoonful without worrying about getting sick. This is especially important for pregnant women, who should not be denied cookie dough for any reason! Nobody wants to be responsible for getting somebody else sick or giving them food poisoning after all! The second one though is that you can make all-sorts of other delicious things with it!

Roll it into tiny ¼ to ½ teaspoon balls and toss it into your favorite vanilla or chocolate ice cream base! Press 1 teaspoon balls right down into the center of freshly baked cupcakes then cover them with frosting for a cookie dough filled cupcake! Dip them in melted chocolate for easy cookie dough truffles! Make cookie dough stuffed pretzels! Turn it into cookie dough fudge!

Heat-treated flour Salted butter Brown sugar Granulated sugar Heavy cream Vanilla extract Salt Mini semisweet chocolate chips

Switch up the mix-ins: Instead of mini chocolate chips, try mixing in crushed Oreos, sprinkles, chopped walnuts or pecans, white chocolate chips, raisins, toffee bits, Andes creme de menthe bits, mini M&M’s, crushed pretzels, chopped candy bars or Reese’s peanut butter cups, sweetened coconut or your other favorite mix-ins. About ½ cup of any mix-in should be about right. Edible oatmeal cookie dough base: Substitute ¼ cup of the flour with ½ cup of old-fashioned oats. Edible peanut butter cookie dough base: Add ½ cup peanut butter with the softened butter and an additional ½ cup flour. Edible chocolate cookie dough base: Substitute ⅓ cup of unsweetened cocoa powder for ⅓ cup of the flour. Edible sugar cookie dough base: Use 2/3 cup of granulated sugar instead of a combination of brown and granulated sugar. Add ¼ teaspoon almond extract.

This recipe as written makes enough cookie dough to satisfy about 6 people’s cookie dough cravings. And it keeps well in the fridge or freezer, so most of the time I make the full amount. But if you just want a treat for one, here’s how to scale it down. I figured I would do the calculations for you and save you the trouble. Rather than getting out your mixer, you can just mash the butter into the sugar with a fork.

¼ cup flour (microwaved for 60 seconds to kill bacteria) 2 tablespoons butter, softened 2 tablespoons brown sugar 3 teaspoons granulated sugar 2-3 teaspoons cream ¼ teaspoon vanilla extract Pinch of salt 2-3 tablespoons mini semisweet chocolate chips

This can be stored in the fridge for up to 1 week or in the freezer for 3-4 months. Just thaw well and let it come up to room temperature before eating.

White Chocolate Macadamia Nut Cookies Double Lemon Glazed Cookies Toffee Oatmeal Chocolate Chip Cookies Rocky Road Cookies Snickerdoodles Best Cut-Out Sugar Cookies Chewy Brownie Cookies Peanut Butter M&M Cookies

Recipe adapted from Ben & Jerry’s.

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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