I love sneaking in a bite of raw cookie dough when I bake cookies, but this edible monster cookie dough helps me do that in a safer way. I heat-treated flour to make sure this delicious cookie dough is safe to eat raw– no tummy aches on my watch! It’s stuffed with oats, peanut butter, chocolate chips, and M&Ms for that true monster cookie experience. Yum!
Generally speaking, raw cookie dough is not safe to eat due to the fact that it contains both eggs and flour, raw ingredients that can make you sick if they are not properly cooked. I designed this edible monster cookie dough recipe to be safe to eat raw so I can get that cookie dough fix any time without worries.
What’s in This Edible Monster Cookie Dough Recipe?
- Flour: All-purpose flour forms the base of our cookie dough. I detail the process for heat-treating this to kill bacteria in the recipe!
- Oats: Quick oats add chewiness to the dough.
- Butter: Unsalted butter makes the dough moist and flavorful. Use nearly melted butter. It’s easy to incorporate and gives the cookie dough a soft texture.
- Peanut Butter: Adds a rich peanut butter flavor to the dough. I recommend using creamy peanut butter for a smooth dough.
- Brown Sugar: Sweetens the dough.
- Vanilla Extract: Enhances the sweetness of the dough.
- Milk: Adds moisture to the dough.
- Mix-Ins: Mini chocolate chips and mini M&Ms add pops of chocolate and crunch!
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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!
Tips for Success
- 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!
Edible Monster Cookie Dough Recipe
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
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Instant Read Thermometer (optional)
- Stand Mixer
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
How to Make Edible Monster Cookie Dough Step-by-Step
Bake the Oats and Flour: Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Spread out 1 cup of all-purpose flour and ¾ cup of quick 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.
Cream the Butter and Sugar: Add ¼ cup of 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 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.1-2 tablespoons 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.
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