Edible Cookie Dough 5 Ways

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Almost all of us have snuck a bite or two (or ten!) of sweet, smooth, scrumptious cookie dough from the bowl before it's sent off to the oven. But regular raw cookie dough often has ingredients that can be harmful if consumed raw, such as eggs or untreated flour. So, what if I told you that you can quickly and safely make a batch of the decadent confection in nearly any flavour you can imagine, without worrying about potentially harmful raw ingredients? Continue reading to learn how to make 5 mouth-watering flavours of fully edible raw cookie dough!

Prep Time: 10 mins

Cook Time: 1 min

Estimated Total Time: 11 mins

If you enjoy this Instructable, please give it a vote in the Sweet Treats Contest!

Step 1: Ingredients:

Ingredients:

  • 1 cup butter (room temperature)
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 tablespoons milk

Flavour Ingredients:

  • Funfetti- almond extract, sprinkles
  • Hazelnut Swirl- nutella
  • Chocolate Mint- mint extract, crushed oreos, green dye (optional)
  • Cookie Monster- mini M&M's, crushed oreos, blue dye (optional)
  • Cranberry Oat- oats, dried cranberries (or chocolate chips)

Step 2: Heat Treating Your Flour

First, microwave your flour in a microwave-safe dish on high until the internal temperature reaches 170-200 F. This will kill any bacteria in your flour.

Tip: If you don't have a microwave, bake it in your oven at 200 F for approximately 10 minutes.

Step 3: Creaming the Butter

Next, cream your butter and both sugars until light and fluffy, about 60 seconds. Add vanilla and salt and beat until combined.

Tip: For best results, use an electric stand-up mixer.

Step 4: Finishing the Dough Base

Sift and beat your treated flour into your sugar-butter mixture until combined. Gradually add in the milk until you get a smooth, doughy consistency.

Tip: Don't overmix when adding the flour!

Step 5: Flavours, Flavours, Flavours!

Finally, separate your dough into bowls according to the number of flavours you'll be making. Use a spatula to fold in your extras (shown under "Flavour Ingredients" in Step 1).

Tip: Add more or less based on your personal taste, and feel free to create your own flavour combinations!

Step 6: Enjoy!

Time to enjoy your safe & tasty edible cookie dough! Scoop it like icecream, serve it on spoons, or just enjoy it straight from the bowl!

Please note that you should use caution when using electric tools or handling hot ingredients or containers.

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12 Discussions

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bryans workshop

23 days ago

These look fun and delicious! Great instructable! I'm definitely going to give this a try.

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PresidentBuisness

27 days ago on Step 6

All of those flavors sound delectable! I am going to try the Nutella recipe! Do you have other flavors you would recommend?

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_Micro_PresidentBuisness

Reply 26 days ago

Nice choice! The Nutella flavour is one of my personal favourites. If you're looking for more flavour combos, some tasty ones include red velvet, s'more, triple chocolate, lemon, maple walnut, chocolate cherry, coconut, ginersnap or even something a bit different, like cotton candy. I can give you a recipe for any of these if you'd like, or you can try making your own flavours! Enjoy!

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AzureOzma

26 days ago

Thank you! My husband is going to LOVE this. He's always pestering me for a bite of the cookie dough or to buy him one of those roll cookies that you just cut and bake. So far I've only given in once and then felt guilty. Now I can surprise him with his very own bowl of cookie dough!

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_Micro_AzureOzma

Reply 26 days ago

Wonderful, it's great to hear that he'll enjoy it!

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cuyler1

Question 26 days ago on Step 1

Is standard flour or self-rising flour used in this recipe?

1 answer
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_Micro_cuyler1

Answer 26 days ago

Hi Cuyler, I use standard flour when making it. If you'd like to experiment with self-rising flour, feel free to do so!

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Penolopy Bulnick

27 days ago

They look so pretty and sound delicious!

So for the flavors that have different extracts, do you just replace the vanilla extract in the base recipe or do you add more on top of the vanilla?

1 reply
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_Micro_Penolopy Bulnick

Reply 27 days ago

Hi Penolopy, thanks for taking a look at my recipe. Regarding your question, I personally like to add the other extracts on top of the vanilla, as this adds a nice subtle flavour to it. It also helps speed up the process if you're planning on making multiple flavours. However, I'm sure you could just replace the extract if you'd rather. I haven't tried that method yet, but feel free to go ahead with it!