Best 11 Edible Cookie Dough Recipes

EDIBLE COOKIE DOUGH

Steps:

• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

EDIBLE COOKIE DOUGH 4 WAYS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
• In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
• Refrigerate mix for 30 minutes.
• Separate dough into 4 sections
• For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
• For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
• Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
• For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
• For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
• Add the chocolate chips and white chocolate chips, then mix until combined.
• Enjoy!

EDIBLE COOKIE CHIP DOUGH

Steps:

• Mix flour, white sugar, brown sugar, and salt together in a large bowl. Add milk, butter, and vanilla extract; stir with a wooden spoon until dough is combined. Fold in chocolate chips.
• Turn dough out on a large piece of plastic wrap; roll into a log and wrap up tightly. Freeze until firm, about 1 hour. Cut dough with a wet knife; it will be sticky.

COLLEGE MUNCHIES (EDIBLE CHOCOLATE PEANUT BUTTER COOKIE DOUGH)

Steps:

• Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky.
• Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.

FROZEN EDIBLE COOKIE DOUGH (NO EGGS)

Steps:

• Cream together the butter, white sugar, and brown sugar until smooth and creamy.
• Mix in the milk, vanilla extract, and salt until thoroughly combined.
• Stir in flour, chocolate chips and nuts. You can add more milk if dough is too dry.
• Using a 2 ounce scooper, scoop the cookie dough into balls and place on a baking sheet lined with parchment paper. Freeze for an hour.
• Once frozen you can store them in a zipper bag in the freezer.
• Makes approximately 20 cookie dough balls. Enjoy!

CREAM OF WHEAT® EDIBLE COOKIE DOUGH

Steps:

• Place sugar, peanut butter, butter, mashed bananas, and vanilla in large bowl of electric mixer fitted with paddle attachment, or mix by hand using a spoon. Beat on medium speed until mixture is well blended.
• Add uncooked cereal and flour; beat until dough stiffens. Fold in chocolate chips.

EDIBLE COOKIE DOUGH WITH VARIATIONS

Steps:

• Make the Base Cookie Dough:
• 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.
• 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.
• Make the Chocolate Chip Dough:
• 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.
• Make the Cookies and Cream Dough:
• 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.
• Make the Rocky Road Dough:
• 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.
• Make the Oatmeal-Raisin Dough:
• 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.
• 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.
• Make the Peanut Butter and Chocolate Dough:
• 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.
• Do Ahead
• Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.

EDIBLE EGGLESS COOKIE DOUGH

Steps:

• Place flour, chocolate chips, water, butter, brown sugar, white sugar, vanilla extract, baking soda, and salt in a small bowl and mix thoroughly.

EDIBLE COOKIE DOUGH RECIPE BY TASTY

Steps:

• Mix together granulated sugar, brown sugar, salt, milk, and vanilla in a small bowl.
• Once combined, add in flour and mix.
• Then, add the butter and fold until it becomes a dough. Finally, add chocolate chips.
• Serve.

EDIBLE COOKIE DOUGH

Steps:

• Toss together flour and salt in a bowl. Set aside.
• In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
• Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
• Slowly add in flour mixture and stir with a rubber spatula until smooth.
• Fold in chocolate chips (or your favorite mix-ins - see below).
• Enjoy! Eat by the spoonful or use however your sweet tooth desires.
• TODAY.
• Courtesy Cookie DO NYC.
• Store in an airtight container in the refrigerator for up to 3 weeks in the fridge, but good luck keeping it around that long.
• Pro tip: Scoop into balls and freeze (for up to 6 months). Then, defrost and use as needed. The dough is a great addition to ice cream, milkshakes, pancakes, and more.