Easy edible cookie dough? UM, YES PLEASE!! Bits of candies like mini M&Ms and a perfect buttery brown sugar dough, make up your own edible cookie dough. Go ahead and dig in – no raw eggs tons of ways to make this recipe fun and unique.
This recipe also makes a fantastic substitution for birthday cake or cookie cake at a party with a “edible cookie dough” dessert buffet!
Edible Cookie Dough Ingredients
Bits of candy in edible dough is such a treat. This recipe uses mini M&Ms, but you can use any candy or chocolate chips (or simply eat the dough as is) that you want for your own dough.
This recipe, which makes about 5 cups, is a pure sugar rush and a totally different style of dessert to eat as is, or scoop out as a sweet dip with sugar cookies, vanilla wafers or graham crackers.
Gather the following ingredients and then scroll down to get the full measurements and instructions.
- all-purpose flour
- white sugar
- brown sugar
- baking soda
- baking powder
- 2 sticks, butter
- mini M&M candies
How to make Edible Cookie Dough
IN ONE BOWL: Add dry ingredients, heat treated flour, sugars, baking soda and baking powder in a bowl and mix well.
IN SECOND BOWL: Add butter, milk and vanilla and beat as best as you can.
Combine wet and dry ingredients and beat until dough forms.
Dough will seem crumbly and then come together.
Stop beating when the mixer looks like cookie dough.
Toppings for Edible Cookie Dough
- Using a spatula, gently fold in bits of mini M&Ms or other candies.
- Serve with tasting spoons, graham crackers, vanilla wafers or Oreo cookies!
- Make it Funfetti Sugar Cookie Dough by adding sprinkles
- Make it Chocolate Chip Cookie Dough by adding mini chocolate chips
What type of candy goes best in edible cookie dough?
I prefer mini candies – like mini chocolate chips and mini M&Ms, but you could cut up and add any candies, sprinkles, graham cracker or vanilla cookie pieces- the world is yours when it comes to adding delicious ideas to a custom edible cookie dough bar.
Create a Candy bar!
If serving at a birthday party or a movie night at your house, put the original dough in bowls and set out candy options and let everyone sprinkle on their own favorites.
What if the cookie dough is too hard?
If your edible cookie dough is too hard, add a bit of milk or whole whipping cream (tsp at a time) till the perfect consistency. In the event that the dough is too loose, add a bit of flour back and mix. Just a side note, edible cookie dough cannot be baked like normal cookie dough and will not rise – there are no eggs.
Flour and Salmonella/ E Coli?
Growing up my dad was a rebel. He kept Toll-house cookie dough in the fridge with a SPOON in it, wrapped with a baggie, and would just go to the fridge and eat out a spoonful of raw cookie dough. I cant say that I was any better as an adult. My husband and I (in the early days before “metabolism” struck in the wrong way) did the exact same thing and ate our fair share of raw cookie dough.
Along the way we all learned about food safety and e coli and raw eggs and blah blah and it became harder to share our love of cookie dough and a spoon without a lecture. Bring it online? No way. People everywhere losing it on us mortals.
Here is how to make sure that the flour you use is devoid of any traces of salmonella so you can enjoy this egg free cookie dough any time you want.
If you prefer to cook your flour to be sure to kill this kind of bacteria, usually 1 minute in the microwave takes care of this (160 degrees Fahrenheit) prior to mixing into this dough recipe. Then use a thermometer to make sure its heated up properly (I have an all purpose cooking thermometer that works great for this.) You can also find already HEAT TREATED flour at the store, which is the best option for edible cookie dough.
- FRIDGE: Because this type of dough contains a lot of butter and butter hardens in the fridge, if you put left over dough back in the fridge, it may harden back up slightly. Seal very well in a container and then soften on counter prior to eating. There also tends to be a lot of questions about the dough and if it even has to be refrigerated. Normally I would say no as butter doesn’t technically need to be in the fridge, but as long as you use milk as a thinner, I wouldn’t risk this recipe being counter bound.
- FREEZER: Wrap in freezer paper and seal in container. Put in freezer for up to 3 months, letting thaw naturally prior to eating.
Edible Dough Substitutions
- MILK: Milk is used to thin and combine the flours and sugars. Whole whipping cream and nut milks work great for this as well, if you prefer an alternative.
- FLOUR: Gluten Free flours should be fine to use. While I haven’t done it, this is not a recipe that goes into the oven, so there should be no reason that flour substitutions shouldn’t work. If you are someone that alters your diet in this way and have some feedback, please let me know in the comments!
More Dessert Dip Recipes
- Need a quick and easy dip? This Marshmallow Fruit Dip is only 2 ingredients and you wont believe how GOOD it is!
- TikTok’s awesome viral Booty Dip is aptly named…after eating all this awesome dip, your booty may get just a little bigger.
- Don’t be dismayed! While you cannot go to Disney right now, The Grey Stuff mousse, from Beauty and the Beast, can come into your homemade kitchen.
- Skip the egg, eat the dough! This No Bake Christmas Cookie Dough Dip is perfect for raw cookie dough lovers.
- Christmas friendly Peppermint Marshmallow Fluff served up with graham crackers is a pink and pretty holiday appetizer.
As always, I am grateful for your visit and I hope you try this recipe. If you alter in any way and it works, I would love to hear your feedback.
Please feel free to come back and leave a comment so others know great changes to this recipe (or if you loved it as is!). You can also find us on TIkTok (@TrishaandCharlotte) or on Pinterest here.
- 2-1/2 cups all-purpose flour
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup, 2 sticks, butter
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup mini M&M candies
- In first bowl, add dry ingredients including heat treated flour, all sugars, baking soda and baking powder in a bowl and mix well.
- In a second bowl, add butter, milk and vanilla and beat together on low. This is easier if butter is softened.
- Combine dry and wet ingredients together and combine with a mixer on low until dough forms.
- Dough will seem crumbly at first and then come together.
- Stop beating when the mixer looks like cookie dough.
- Using a spatula, fold in bits of favorite candies.
- Serve edible cookie dough with spoons, cookies, or graham crackers!
See article for suggestions on edible cookie dough as well as flour safety.
Amount Per Serving: Calories: 787Total Fat: 38gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 87mgSodium: 568mgCarbohydrates: 106gFiber: 2gSugar: 70gProtein: 7g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.