- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Edible cookie dough is simple to make. It’s very similar to baked cookies. You can use a hand mixer or a stand mixer. If you don’t have a mixer, you can make the dough by hand. The texture won’t be as fluffy, but it will still taste great.
Use the basic recipe as a base for all five flavors. The base recipe ingredient amounts stay the same for the chocolate chip, double chocolate chip, and snickerdoodle flavors. For the peanut butter flavor, you need to reduce the butter called for in the basic recipe. For the oatmeal cookie flavor, you need to reduce the flour called for in the basic recipe.
Important: There is a potential risk of foodborne illness from consuming raw flour. For safety, we highly recommend heat-treating your flour or using commercially heat-treated flour (DŌ heat-treated flour is available online in smaller bags). The FDA recommends commercially heat-treated flour over heat-treated flour at home.
Ingredient:
- Basic Edible Cookie Dough
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (50g) packed light brown sugar
- 2 tablespoons (25g) granulated sugar
- 4 tablespoons (55g) unsalted butter, at room temperature
- 1 ½ tablespoons milk, cream or half-and-half, or more as needed
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon molasses, optional, see notes
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- Chocolate Chip Cookie Dough
- 1/3 cup chocolate chips or chunks
- Double Chocolate Chip Cookie Dough
- 2 tablespoons unsweetened cocoa powder, Dutch cocoa or regular
- 1/3 cup chocolate chips or chunks
- Peanut Butter Cookie Dough
- 2 tablespoons unsalted butter (instead of 4 tablespoons in the basic recipe)
- 2 tablespoons well-stirred peanut butter
- 1/4 cup chopped roasted peanuts
- Oatmeal Cookie Dough
- 1/4 cup (30 grams) all-purpose flour (instead of 3/4 cup in the basic recipe)
- 1/2 teaspoon ground cinnamon
- 1/2 cup (45 grams) old-fashioned rolled oats
- 1/3 cup raisins, optional
- Snickerdoodle Cookie Dough
- 1/4 teaspoon cream of tartar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon cinnamon sugar topping (2 ½ teaspoons sugar + 1/2 teaspoon cinnamon)
