Edible Cookie Dough

How to make plus tips and tricks

Be sure to scroll down to the printable recipe card for all the ingredient amounts and detailed instructions. I include pictures, tips, & tricks in the post for you.

I’ve given instructions using the food processor because it’s quick and easy. But really you could make this with a stand mixer, handheld mixer, or even by hand with a sturdy fork.

You’ll cream the softened butter and sugar together, then mix in the remaining ingredients. That’s it!

You can leave it in the bowl and just eat it with a spoon. Or, use a cookie dough scoop to scoop it into balls for bite sized treats.

I recommend using unsalted butter. That allows you to control the salt level in the dough. If all you have is salted butter, reduce the salt by ¼ teaspoon.

I recommend dark brown sugar here; it has a stronger flavor. But you can certainly use light, dark, or a combination of the two.

For the oat flour, I like King Arthur. It’s a nice fine grind, and has higher protein. It’s also Gluten free. You can make your own oat flour by grinding quick cooking oats in the food processor. But I find this to be tedious and the results are not as finely ground as the store-bought ones.

This recipe is easily doubled or tripled. Just use the servings slider on the recipe card to make the calculations for you.  

Storage and make ahead

Store cookie dough in an airtight container in the fridge for up to 1 week, or in the freezer for longer storage, up to 3 months. I recommend scooping into balls before freezing. It’s delicious straight from the freezer too.

Changes & serving suggestions

I grew up eating raw cookie dough. When I was a kid, my mom would make a big tub of cookie dough and we would take it to the drive-in movie theater. Can I tell you a little secret? I always picked out the chocolate chips and threw them back in the bowl. I prefer my cookie dough with no mix ins!

So, the basic cookie dough lends itself to all kinds of mix-ins if you want to get creative. Here are some starter ideas:

• Swap in Peanut butter chips, sprinkles for funfetti cookie dough, white chocolate chips, crushed Oreos for cookies & cream or monster cookies, chopped nuts of any kind like pecans, walnuts, or macadamia nuts, mini M&Ms for a colorful dough, chop up leftover candy bars from Halloween, dark chocolate chips and a bit of flaky sea salt for a sophisticated treat.
• Add small dough balls to homemade vanilla ice cream (or even store-bought vanilla ice cream). It would be delicious in some no churn coffee toffee ice cream.
• Use the cookie dough balls to decorate cakes, cupcakes, and brownies.
• If you leave it out at room temperature, it’ll get really soft, and you can use it as a dip for cookies or graham crackers. You may want to add an additional tablespoon or two of milk to thin it even more.

Can I make it vegan?

Yes, if you want to be dairy free, you can use vegan plant-based milk and plant-based butter in this recipe. It works really well.

Can you bake it?

No, this won’t work as a baked cookie recipe. It doesn’t contain any leavening or binding agents like eggs, baking soda, or baking powder so it will fall flat in the oven. Try some of my other baked cookies like Lavender Chocolate Chip Cookies or Dulce de Leche Sea Salt Cookies for a more traditional baked cookie.