Who needs the oven when you can dive straight into a bowl of this edible monster cookie dough? It’s packed with all the good stuff–quick oats, creamy peanut butter, brown sugar, mini chocolate chips, and M&Ms–for that classic monster cookie flavor, minus the baking. I make it safe to eat raw by heat-treating the flour and skipping the eggs, so there’s no guilt when you sneak a bite (or five). Honestly, this edible PB cookie dough might be more dangerous than the baked kind because you’ll want to eat the whole batch straight from the bowl!
Edible PB Cookie Dough with M&M’s
Raw cookie dough is usually off-limits because of the eggs and untreated flour, but not this one! I developed this easy edible monster cookie dough so I could enjoy that nostalgic cookie dough flavor without worrying about getting sick. It’s made with just a handful of pantry staples and comes together in about 20 minutes–no baking required.
What I love about this dough is the balance of textures. The quick oats make it chewy, the peanut butter keeps it creamy, and those bits of M&Ms and chocolate chips give it a fun little crunch in every bite. If you’re looking for an edible M&M cookie dough that the whole family will love, this one’s a must-make.
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Bake the Oats for Enhanced Flavor
Most edible cookie dough recipes only heat-treat the flour, but in this one, I also bake the oats. This step doesn’t just make them safe to eat, it also improves their texture and adds a slightly toasted, nutty flavor that plays perfectly with the peanut butter and brown sugar. It’s a simple tweak that takes this monster cookie dough from flat to fantastic!
Edible Monster Cookie Dough Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Instant Read Thermometer (optional)
- Stand Mixer
Ingredients
- 1 cup heat-treated all-purpose flour (see step 2)
- ¾ cup quick oats
- ¼ cup unsalted butter room temperature (½ stick)
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons milk as needed
- ½ cup mini chocolate chips
- ½ cup mini M&Ms
Instructions
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
- Spread out the flour and oats on the baking sheet and then bake them for 8-10 minutes, or until the flour is lightly browned around the edges. If you want to check the temperature of the flour, use an instant-read thermometer– it should be at least 165°F. Allow the flour and oats to cool completely before making the cookie dough.1 cup heat-treated all-purpose flour, ¾ cup quick oats
- Add the butter, peanut butter, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– at least 2 minutes.¼ cup unsalted butter, ½ cup creamy peanut butter, ¾ cup brown sugar
- Add the vanilla and mix to combine. With the mixer on low speed, slowly add the oats and flour. Mix just until no large clumps of dry ingredients remain.2 teaspoons pure vanilla extract
- If the dough is too dry, add 1-2 tablespoons of milk.1-2 tablespoons milk
- Add the chocolate chips and M&Ms and gently fold them into the cookie dough.½ cup mini chocolate chips, ½ cup mini M&Ms
- Enjoy as is– this cookie dough is not intended to be baked.
Notes
- If you plan to make edible cookie dough regularly, make a big batch of heat-treated flour and store it in an airtight container until you’re ready to use it.
- Add 2 tablespoons of unsweetened cocoa powder to the dough for a chocolate cookie dough base. Feel free to add in crushed nuts, chopped candy bars, or even mini marshmallows!
- I don’t recommend baking this dough. It is missing key ingredients, such as eggs and baking soda, that would cause the dough to bake correctly. If you do try to bake it, you will likely end up with flat, dense, floury cookies.
- If you make your own ice cream, you can roll pea-sized balls of cookie dough and add them in during the last 5 minutes of churning (or fold them into no-churn ice cream!). If you want to add it to store-bought ice cream, just crumble some on top!
- Add some flaky sea salt to this cookie dough just before serving. It really makes the flavors pop!
How to Make Edible Monster Cookie Dough Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Bring the butter to room temperature for 30-60 minutes before using it. Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper.
Bake the Oats and Flour: Spread out 1 cup of all-purpose flour and ¾ cup of quick oats on the baking sheet, and bake them in the preheated oven for 8-10 minutes, or until the flour is lightly browned around the edges. If you want to check the temperature of the flour, use an instant-read thermometer–it should be at least 165°F. Allow the flour and oats to cool completely before making the cookie dough.
Cream the Butter and Sugar: Add ¼ cup of room-temperature unsalted butter, ½ cup of creamy peanut butter, and ¾ cup of brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy–at least 2 minutes.
Add the Oats and Flour: Add 2 teaspoons of vanilla extract and mix to combine. With the mixer on low speed, slowly add the oats and flour. Mix just until no large clumps of dry ingredients remain. If the dough is too dry, add 1-2 tablespoons of milk.
Fold in the Mix-Ins: Add ½ cup of mini chocolate chips and ½ cup of mini M&Ms and gently fold them into the cookie dough.
Mix and Serve: Enjoy as is–this cookie dough is not intended to be baked.
How to Store
Store leftover edible monster cookie dough in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Enjoy chilled or straight from the freezer!
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