This easy edible cookie dough has been perfected to give you the absolute best versionโrich, indulgent, and irresistibly smooth and scoopable. It swaps some of the butter for creamy peanut butter so itโs never greasy, uses mini chocolate chips for just-right chocolate in every bite, strikes the ideal balance of sweetness, and delivers the PERFECT (never grainy!) consistency. In this post, youโll find foolproof results, step-by-step photos, pro tips, and fun variations so you can enjoy cookie dough exactly the way you love it.
Why youโll love This Edible Cookie Dough Recipe
This edible cookie dough recipe has been thoroughly tested for consistent, reliable results that satisfy your sweet tooth without the need to turn on the oven! Hereโs why youโll love it:
Homemade Edible Cookie Dough Ingredients
Letโs take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
How to MAke Edible Cookie Dough
Letโs take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
TIPS for Best edible cookie dough recipe
Edible Cookie Dough variations
How to serve Edible Chocolate Chip Cookie Dough
HOW TO STORE Edible Cookie Dough Recipe
โขRefrigerator: Keep your dough in an airtight container in the fridge for up to 5 days. This is perfect if you plan to enjoy it throughout the week.
โขFreezer: Portion the dough into individual scoops or logs and freeze for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
โขTip for serving after chilling: Let refrigerated or thawed dough sit at room temperature for a few minutes to soften, or microwave individual scoops for about 10 seconds for that fresh-from-the-bowl texture.
โขAvoid contamination: Always use clean utensils when scooping to keep your dough fresh and safe for snacking.
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Homemade Edible Cookie Dough
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Ingredients
- 1ยฝ cups (180g) all-purpose flour, measured correctly (See Notes)
- 1/2 cup unsalted butter, cubed
- 2/3 cup light or dark packed brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons peanut butter (chunky or smooth)
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup mini chocolate chips
Instructions
- Treat Flour: (Donโt skip this step! It kills any bacteria that may be in the raw flour.) Add the flour to a large microwave-safe bowl (I use this glass bowl). Microwave on high in 30-second intervals, stirring each time, until it reaches 165ยฐF on an instant-read thermometer, about 1 to 1 ยฝ minutes. Let it cool completely.
- Microwave Butter: Place the cubed butter in a small microwave-safe bowl and microwave for 30 seconds. It should be partially melted (see the pictures in the post).
- Cream Butter and Sugar: Combine the butter and sugars in a large mixing bowl or, preferably, the bowl of a stand mixer with the paddle attachment. Beat on medium speed until creamed, light and fluffy, 2-3 minutes. (Donโt shortchange this step โ it prevents grainy cookie dough.)
- Add Ingredients: Add the peanut butter, milk, vanilla, and salt, then beat until thoroughly combined.
- Add Flour: Gradually add the cooled, cooked flour while mixing on low speed just until combined. If the dough is too stiff after mixing, add milk one tablespoon at a time until itโs perfectly scoopable.
- Add Chocolate Chips: Stir in the chocolate chips by hand.
- To Enjoy: Enjoy immediately or chill in the refrigerator for 10 minutes to allow the melted butter to firm up. After prolonged storage in the fridge, let the dough sit at room temperature for a few minutes to soften, or microwave individual scoops for about 10 seconds to achieve a fresh-from-the-bowl texture-yum!
Notes
Storage
- Refrigerator: Keep your dough in an airtight container in the fridge for up to 5 days. This is perfect if you plan to enjoy it throughout the week.
- Freezer: Portion the dough into individual scoops or logs and freeze for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
TIPS
- Weigh your flour if possible: Using a kitchen scale ensures you get the exact amount for perfect texture every timeโtoo much packed flour can make the dough dense instead of soft and creamy.
- If you donโt have a scale: Fluff the flour in the bag, spoon it into your measuring cup, and level it off with a knife.
- Mix, mix, mix. Cream the butter and sugars for a full 2 minutesโthis step is what keeps your dough silky smooth, rather than grainy.
- Make it your own. Stir in sprinkles, white chocolate, M&Ms, or even crushed Oreosโthis dough is your playground. See Variations Section in the post.
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