Edible Cookie Dough 4 Ways

This cookie dough recipe is indulgent, egg-free, and 100% edible without baking it. Toasting the flour in the oven makes it safe to eat, and four fun recipe variations (like a triple chocolate chunk version) let you customize it to your taste. Make one version, or make them all for the ultimate late-night sweet.

Ingredients for 4 servings

Base Dough

• 2 cups flour(250 g)
• 1 cup brown sugar(220 g)
• 1 cup butter(225 g), softened
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 teaspoon salt

Chocolate Chip

• ¼ cup chocolate chips(45 g)
• ¼ cup mini chocolate chips(45 g)

Cookies and Cream

• 5 sandwich cookies

Peanut Butter Chocolate

• ¼ cup peanut butter(60 g)
• 3 peanut butter cups
• ¼ cup chocolate candy(50 g)

Triple Chocolate Chunk

• ⅓ cup chocolate(55 g), melted
• ¼ cup white chocolate chip(45 g)
• ¼ cup chocolate chips(45 g)

Preparation

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!