These Edible Cookie Dough Recipes Let You Skip the Oven
Updated: Sep. 05, 2018
Finally, edible cookie doughs you can eat right off your spoon!
Growing up, my absolute favorite part of baking cookies with my mom was getting to pick off the little bit of raw cookie dough that was left along the edge of the mixing bowl. Sugar cookie, chocolate chip or oatmeal raisin, it didn’t matter what kind of dough we were making, I could barely wait until the cookies were portioned out and in the oven to indulge in some of that dough. (Brownie batter is pretty darned good, too!)
Even though my mom would tell me it was dangerous to eat raw cookie dough (get the low-down on how raw eggs and flour can get you sick, here), it always felt like a special treat. Thanks to Olivia Hops, though, the threat of getting sick from cookie dough can be a thing of the past.
Safe Cookie Dough? Oh, Yeah!
Three years ago, Olivia opened Unbaked: A Cookie Dough Bar, an online company that whips up safe-to-eat raw cookie dough and ships it across the country. From Unbaked, you can order everything from classic cookie doughs like gingerbread and chocolate chip to customizable doughs and even cookie dough sandwiches, right to your front door. If you prefer to stir up your very own cookie dough, you’re in luck, because Olivia recently shared her cookie dough secrets in her no-cook recipe book, The Edible Cookie Dough Cookbook.
How to Make Edible Cookie Dough
Olivia gave us the scoop on how to make cookie dough that’s safe to eat raw, plus two amazing cookie dough recipes and a delectable cookie dough ice cream sandwich.
Chocolate Chip Cookie Dough Cheesecake
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
Quick Double Chocolate Biscotti
Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. —Taste of Home Test Kitchen
Chocolate Chip Dip
Is there a kid alive (or a kid at heart) who wouldn’t gobble up this chocolate chip dip with graham crackers? It beats dunking them in milk, hands down! You can also try it with apple wedges. —Heather Koenig, Prairie du Chien, Wisconsin
Chocolate Chip Cheesecake Bars
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania
Chocolate Chip Cookie Delight
This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho
Quick Icebox Sandwiches
My mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.—Sandy Armijo, Naples, Italy
Chocolate Chip Cream Cheese Bars
Lower in fat and calories than you might ever guess, these sweet bars couldn't be easier to whip up, boast a great chocolaty flavor, and make a fun, quick dessert to bring to parties or serve to company! —Jennifer Rafferty, Milford, Ohio
Chocolate Chip Cheese Ball
Your guests are in for a sweet surprise when they try this unusual cheese ball…it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers. I especially like it because it can be assembled in a wink. —Kelly Glascock, Syracuse, Missouri
Cookie Dough Brownies
When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting "cookie dough" filling. This special treat is typically the first to be gone from the buffet table—even before the entrees! —Wendy Bailey, Elida, Ohio
Chocolate Chip Ice Cream Pie
I got the recipe for this pie from my mom, but I changed the crust to cookie dough. Because the crust will harden after being frozen, dip a knife in hot water first, wipe the knife off and then cut. Repeat the process if needed. —Letitia Landis, Rochester, Indiana
Cookie Dough Truffles
The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough…with no worry about raw eggs. That's what makes them so appealing. And they're easy to make. —Lanita Dedon, Slaughter, LouisianaTo make any cookie dough safe for eating, heat-treating your flour is essential to killing any potential sickness-inducing bacteria, like E. coli. Here’s Olivia’s method that’ll take less than five minutes:
Heat-Treated Flour
Materials Needed:
- Flour
- 2 microwave-safe bowls
- Microwave
- Spoon
- Candy thermometer
- Sifter
- Measure out the amount of flour needed for the recipe you wish to make and place it in one of your microwave-safe bowls.
- Place the bowl into the microwave and heat for 30 seconds on high. Take the bowl out of the microwave and stir the flour. It will clump together, but that’s okay. Heat the flour for two additional 30-second intervals, stirring in between each interval.
- After heating the flour for a total of 1 1⁄2 minutes, place the candy thermometer into the center of the flour. The temperature should read above 160°F.
- Place the sifter over the other bowl and sift the flour into it until no more lumps remain. Make sure the bowl is big enough that you can stir your flour in it without making a mess.
- Allow the flour to cool completely before using it in your chosen edible cookie dough recipe.
Note: If you don’t have a thermometer, that’s okay. Heating the flour for 1½ minutes is more than enough to kill any possible bacteria. If you place your finger into the center of the flour, it should be hot enough that you can’t keep your finger there for more than a few seconds.
Now that your flour is prepared, it’s time for the fun part: cookie dough recipes!
Chocolate Chip Cookie Dough
Yield: 6 to 8 servings
Ingredients:
- 1 cup unsalted butter, softened
- 1 1⁄4 cups lightly packed brown sugar
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heat-treated all-purpose flour
- 1⁄4 teaspoon salt
- 1 cup semisweet chocolate chips
- In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugars together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
- Add the vanilla and mix on low until combined.
- In a medium bowl, whisk together the flour and the salt. Gradually add the flour mixture to the butter mixture, mixing on low. Mix until the flour has been fully incorporated.
- Remove the bowl from the mixer and fold in the chocolate chips by hand.
- Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer.
Monster Cookie Dough
Yield: 6 to 8 servings
Ingredients:
- 1⁄2 cup unsalted butter, softened
- 3⁄4 cup crunchy peanut butter
- 1 cup lightly packed brown sugar
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon vanilla extract
- 1 cup heat-treated all-purpose flour
- 1 cup quick-cooking oats
- 1⁄4 teaspoon salt
- 1⁄2 cup mini semisweet chocolate chips
- 1⁄2 cup mini M&M’s
- 1⁄2 cup chopped chocolate sandwich cookies
- 1⁄4 cup rainbow sprinkles
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and sugars together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
- Add the vanilla and mix until combined.
- In a medium bowl, whisk together the flour, oats, and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated.
- Fold the chocolate chips, M&M’s, chocolate cookies, and rainbow sprinkles in by hand.
- Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer.
Note: If you don’t have quick-cooking oats, simply take old-fashioned oats and pulse them in a blender or food processor. This will break down the oats into smaller pieces, resembling the texture of the quick-cooking oats.
Cookie Dough Ice Cream Sandwiches
Yield: 12 sandwiches
Ingredients:
- 2 batches of edible cookie dough of choice
- 1 pint (473 ml) ice cream of choice
- Line two 9 x 13-inch (23 x 33 cm) pans with parchment paper. If you only have one pan, that’s okay. You’ll just have to work in two batches. Place one batch of cookie dough in each pan. Using your hand and a spare piece of parchment paper, spread the dough out into an even layer in each pan. Place the pans into the freezer and allow the dough to freeze for at least 1 hour.
- While the dough freezes, take the ice cream out of the freezer and allow it to soften. You don’t want it to be completely melted, just soft enough to be easily spread.
- When the dough and ice cream are ready, spread the ice cream evenly over one rectangle of dough. Carefully take the other dough rectangle out of its pan and place it face down onto the ice cream, peeling off the parchment paper. Placing it face down will give you a smooth surface for the outside of your sandwich. Place the giant sandwich back into the freezer for at least 1 hour to set.
- When you want to serve the sandwiches, cut into 12 squares and serve immediately. You can store the sandwiches in their pan covered with plastic wrap or individually wrapped in plastic wrap for up to 1 month in the freezer.
Note: If you want an extra-fun sandwich, instead of cutting them into squares, use cookie cutters to cut them into different shapes. You could use a simple circle cutter or holiday-themed cutters, like a Christmas tree or a heart for Valentine’s Day.
Want even more cookie dough secrets and recipes? Pick up a copy of The Edible Cookie Dough Cookbook or visit Unbaked: A Cookie Dough Bar to put in a custom order.
Big Soft Ginger Cookies
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho Are you forgetting this one simple trick when baking cookies?
Big & Buttery Chocolate Chip Cookies
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
Old-Fashioned Peanut Butter Cookies
My mother insisted that my grandmother write down one recipe for her when she got married in 1942. She needed to know this how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used "a little of this or that 'til it feels right." This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin Make baking cookies a breeze with these essential cookie supplies.
Jumbo Brownie Cookies
These deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more over-the-top. —Rebecca Cababa, Las Vegas, Nevada
Vanilla Meringue Cookies
Want to learn how to make meringues? These meringue cookies are super light and airy. They're the perfect fat-free treat. —Jenni Sharp, Milwaukee, Wisconsin
First-Place Coconut Macaroons
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
Peppermint Meltaways
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan
Peanut Butter Kiss Cookies
Baking peanut butter kiss cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey's peanut butter blossom cookie recipe. —Dee Davis, Sun City, Arizona
Pecan Meltaways
This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are great any time of the year. —Alberta McKay, Bartlesville, Oklahoma
Raspberry Ribbons
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
White Velvet Cutouts
We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio
Contest-Winning Chocolate Truffle Cookies
Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. —Delaine Fortenberry, McComb, Mississippi
Scottish Shortbread
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favorite recipes—she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba
Cherry Chocolate Nut Cookies
Each Christmas, I make about 600 cookies to share with family and friends. The holidays wouldn't be the same without several batches of these colorful goodies. —Sybil Brown, Highland, California
Amish Sugar Cookies
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! This is one of the best Amish cookie recipes I've ever had. I've passed this one around to many friends, and after I gave it to my sister, she entered the cookies in a local fair and won the best of show prize! —Sylvia Ford, Kennett, Missouri Learn how to bake the best-ever sugar cookies with these secret tips. 
Chippy Peanut Butter Cookies
"Hey, these are good!" is the surprised remark I hear when I bake these for the family. As simple as it may seem, all I do is follow directions. This works exceptionally well when it comes to making cookies. —Ian Badeer, Hickman, Nebraska
Chewy Chocolate Cookies
This cookie recipe—a favorite of our four children—has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. —Sheri Ziesemer, Olympia, Washington
White Chocolate Macadamia Cookies
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. —Cathy Lennon, Newport, Tennessee
Chocolate Chip Oatmeal Cookies
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! —Diane Neth, Menno, South Dakota
Snickerdoodles
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
S'more Sandwich Cookies
Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa Safely store your cookie stash in one of these adorable cookie jars. 
Mimosa Butter Cookies
You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico
Coconut Key Lime Thumbprints
This is the cookie recipe I created for the Las Vegas World Food Championships 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida
Thumbprint Butter Cookies
These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste of Home Test Kitchen
Toffee Almond Sandies
These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! —Alice Kahnk, Kennard, Nebraska
Iced Orange Cookies
I usually make these bite-size cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida
Chocolate Mexican Wedding Cakes
These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois
Crisp Sugar Cookie Mix
I've relied on this mix for these light sugar cookies for years, even selling it at bazaars. I package it in a plastic bag tied with pretty ribbon and attach a cookie cutter and copy of the recipe. —Eneatha Attig Secrest, Mattoon, Illinois
Oatmeal Raisin Cookies
A friend gave me the recipe for these cookies many years ago, and they’re as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia Eager to sample your cookie dough? Read this first.
Lemon Tea Cookies
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
Miniature Peanut Butter Treats
This recipe is one of my family's favorites, and I make the treats a lot, especially at Christmas. I have three children and eight grandchildren, and every one of them loves those "peanut butter thingies," as the grandchildren call them! —Jodie McCoy, Tulsa, Oklahoma
Frosted Red Velvet Cookies
These dreamy morsels take me back to a special place and time—when I was in college and my student job was working in a bakery. Red velvet cake lovers will appreciate this fun riff on the classic, and the color makes them a natural fit for holidays! —Christina Petri, Alexandria, Minnesota
Lemon Snowflakes
You’ll need just four items to whip up these delightful cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —Linda Barry, Dianna, Texas
Cranberry Cookies with Browned Butter Glaze
I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan
White Chocolate Pistachio and Cranberry Biscotti
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California
Yummy Cracker Snacks
These treats are my family's favorite, and it seems no matter how many I make, they always disappear too soon. —D. Weaver, Ephrata, Pennsylvania
Dipped Gingersnaps
I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
Lemony Gingerbread Whoopie Pies
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. —Jamie Jones, Madison, Georgia
Chocolate Caramel Thumbprints
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. —Elizabeth Marino, San Juan Capistrano, California
Butter Cookies
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. —Ruth Griggs, South Hill, Virginia
Lime & Gin Coconut Macaroons
I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico What's the difference between a macaron and a macaroon? Find out here.
Fudgy Mint Cookies
Chocolate lovers will get a double dose when they bite into this cakelike cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! —Renee Schwebach, Dumont, Minnesota
Cranberry Oatmeal Cookies
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup.
—Pat Habiger, Spearville, Kansas
Gluten-Free Peanut Butter Kiss Cookies
Guests will stand in line to kiss the cook when these treats are served!
For a change of pace, try them with chunky peanut butter, too. —Canada60, Tasteofhome.com Community
Banana Chocolate Chip Cookies
These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin
Almond Spritz Cookies
This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.—Tanya Hart, Muncie, Indiana
Giant Molasses Cookies
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Coconut Clouds
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington
Peanut Butter Sandwich Cookies
I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. —Debbie Kokes, Tabor, South Dakota
Tender Italian Sugar Cookies
These traditional Italian cookies are moist and tender. —Weda Mosellie, Phillipsburg, New Jersey
The Edible Cookie Dough Cookbook © 2018 Quarto Publishing Group USA Inc. Text © 2018 Quarto Publishing Group USA Inc. Photography © 2018 Leslie Grow. First Published in 2018 by The Harvard Common Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
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