Homemade Edible Cookie Dough
This easy edible cookie dough has been perfected to give you the absolute best version—rich, indulgent, and irresistibly smooth and scoopable. It swaps some of the butter for creamy peanut butter so it’s 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, you’ll find foolproof results, step-by-step photos, pro tips, and fun variations so you can enjoy cookie dough exactly the way you love it.
Servings 4 servings
Ingredients
- 1½ 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: (Don’t 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 165°F on an instant-read thermometer, about 1 to 1 ½ 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. (Don’t shortchange this step – 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 it’s 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 time—too much packed flour can make the dough dense instead of soft and creamy.
- If you don't 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 minutes—this 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 Oreos—this dough is your playground. See Variations Section in the post.