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, 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.
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
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
Is there a kid around (or a kid at heart) who wouldn’t gobble up this cookie dough 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
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
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
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
Your guests are in for a sweet surprise when they try this chocolate chip cheese ball—it tastes just like cookie dough! Rolled in chopped pecans, this 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
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
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
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, Louisiana
To 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!
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.
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.
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.
When you want a ginger cookie but nothing as crunchy as a gingersnap, these big softies are nicely spiced and taste fantastic with a cup of tea. When baking, don’t forget to use parchment paper for picture-perfect cookies.
Go to Recipe
An essential classic cookie recipe, this version results in thick and chewy cookies studded with lots of semisweet chips and crunchy walnuts. It's also super adaptable to other chocolate and nut combinations.
An easy recipe made with pantry staples, this is the kind of cookie to whip out when you just feel like making cookies. Readers suggest using natural peanut butter for a more peanut-y taste, and try pressing with a glass that has a decorative bottom instead of criss-crossing with a fork.
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As Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.