Edible Monster Cookie Dough Recipe

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 349kcal

Author: Becky Hardin

Edible monster cookie dough is stuffed with oats, peanut butter, chocolate chips, and M&Ms for that true monster cookie experience. Yum!

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.

Yield: This recipe yields about 2 cups of cookie dough.

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!

Storage: Store any leftover cookie dough in an airtight container in the fridge for up to 3 days. Bring to room temperature before enjoying.