Edible Cookie Dough 3 Ways – Safe-to-Eat, Irresistible Recipes!

Looking for the ultimate no-bake indulgence? This Edible Cookie Dough 3 Ways recipe has you covered! Whether you’re craving the classic chocolate chip, the rich nutty flavor of peanut butter, or the fudgy goodness of brownie batter, these cookie dough recipes are egg-free, safe to eat, and 100% addicting.

These sweet treats are perfect for parties, Netflix nights, or a quick bite of comfort food. Plus, they’re made with pantry staples you probably already have.

Let’s dive into each flavor!

Why You’ll Love This Recipe

• No raw eggs – completely safe to eat

• Perfect for snacking, gifting, or dessert boards

• Easy to make ahead and freezer-friendly

• A hit with kids and adults alike

• Customizable with your favorite mix-ins

Classic Edible Chocolate Chip Cookie Dough

Ingredients:

• 1¾ cups all-purpose flour (heat-treated*)

• 1 cup salted sweet cream butter, softened

• ¾ cup light brown sugar, packed

• ½ cup granulated sugar

• 1½ teaspoons vanilla extract

• 2 tablespoons heavy cream

• ¼ teaspoon salt

• 1½ cups mini semi-sweet chocolate chips

Instructions:

1. Heat-Treat the Flour: Microwave the flour in a bowl for 1–2 minutes or bake at 350°F (175°C) for 5 minutes to kill bacteria. Let it cool.

2. Mix the Butter & Sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until smooth.

3. Add Vanilla & Cream: Mix in the vanilla extract and heavy cream until creamy.

4. Combine Dry Ingredients: Add the heat-treated flour and salt. Stir until well incorporated.

5. Fold in Chocolate Chips: Gently mix in the chocolate chips.

6. Chill or Serve: Enjoy immediately or refrigerate for a firmer texture.

Peanut Butter Cookie Dough

Ingredients:

• 1½ cups all-purpose flour, spooned and leveled (heat-treated*)

• ¾ cup creamy peanut butter (Jif or your favorite)

• ½ cup salted sweet cream butter, softened

• ¾ cup light brown sugar, tightly packed

• ½ cup granulated sugar

• 4 tablespoons heavy cream

• 1½ teaspoons pure vanilla extract

• 2 cups mini peanut butter cups (or chopped Reese’s)

Instructions:

1. Prepare Flour: Heat-treat the flour using the method above. Let cool.

2. Cream Butter & Peanut Butter: Beat together peanut butter and butter until smooth.

3. Add Sugars, Vanilla, and Cream: Mix in brown sugar, white sugar, vanilla, and cream until fluffy.

4. Stir in Dry Ingredients: Add flour and stir until it forms a soft dough.

5. Mix in PB Cups: Fold in the mini peanut butter cups.

6. Serve as-is or roll into bite-sized balls for fun snacking.

Fudgy Brownie Cookie Dough

Ingredients:

• 1 cup all-purpose flour (heat-treated*)

• ½ cup butter, softened

• 4 oz semi-sweet or dark chocolate, melted

• ½ cup light brown sugar

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• ½ cup cocoa powder

• ¼ teaspoon salt

• 6 tablespoons milk

Instructions:

1. Prep the Flour: Heat-treat the flour. Let cool.

2. Melt Chocolate: In a microwave-safe bowl, melt chocolate and let cool slightly.

3. Cream Butter & Sugar: Beat butter, brown sugar, and granulated sugar until smooth.

4. Mix in Chocolate & Vanilla: Add melted chocolate and vanilla extract.

5. Add Dry Ingredients: Mix in cocoa powder, salt, and heat-treated flour.

6. Stir in Milk: Add milk one tablespoon at a time until desired texture is reached.

Tips for Success

• Heat-treat flour: Always heat flour to kill bacteria, since it’s raw.

• Storage: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

• Serving: Scoop into bowls, roll into balls, or sandwich between cookies for extra fun.

 Variations & Add-ins

• M&M’s, sprinkles, white chocolate chips, crushed Oreos, or chopped nuts

• Swap vanilla extract for almond or maple for a twist

• Use dairy-free butter and cream for a vegan-friendly option