These Edible Cookie Dough Recipes Let You Skip the Oven
Updated: Jan. 11, 2023
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.
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 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
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 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
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
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.
Big & Buttery Chocolate Chip Cookies
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. 
Old-Fashioned Peanut Butter Cookies
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. 
Cakes and Cookies Contest
Are your baked goods more than just good? We’ll gladly take a bite out of your best. Our recipe boxes are ready for your luscious tiramisu crepe cake, crispy gingerbread pizzelles, vibrant matcha cheesecake, dreamy Orangesicle-inspired macarons and so much more. So send us your favorite cakes and cookies, fresh from the oven (or icebox or stovetop), with fewer than 12 ingredients, and you could win big and be featured in Taste of Home.
Jumbo Brownie Cookies
Get your essential cookie supplies in order and make these deeply fudgy cookies for any party or potluck—or just for you. The trick is adding a little espresso powder to the dough to really bring out the chocolate flavor. 
Vanilla Meringue Cookies
Meringue cookies are delightfully sweet and light, and they can be made into so many different flavors (although vanilla is just perfect). If you haven’t worked with meringue too much, we have lots of tips—like make sure the egg whites are room temperature—to make these just right. 
First-Place Coconut Macaroons
When baking coconut macaroons, it’s important to control the moisture so they don’t spread too much on the cookie sheet. You’ll have nice and craggy, chewy cookies in no time. 
Peppermint Meltaways
These festive cookies are a great addition to any Christmas cookie platter or gift box. And it’s right there in the name: These little pepperminty treats simply melt in your mouth. 
Peanut Butter Kiss Cookies
You only need five ingredients and a short amount of time to make these classic peanut butter-and-chocolate treats. While milk chocolate kisses are the standard, you can experiment with other flavors, like white chocolate swirled kisses. 
Coffee Shortbread
A crisp, buttery coffee-flavored shortbread drizzled with white and semisweet chocolate is like a morning mocha in cookie form. To keep the dough from sticking on the counter or your rolling pin, tuck it between two sheets of parchment paper for easy smoothing. 
Pecan Meltaways
To ensure the proper melt-away texture of pecan meltaways, chill your cookie dough like you would for cutout cookies. It will help keep them from spreading too much on the baking sheet. 
Raspberry Ribbons
Like a buttery shortbread with a sweet jam, these “ribbon” cookies make a lovely addition to any dessert table. Because they’re filled with jam and cut after baking, they are more delicate. Shipping these for the holidays or special occasions is not advised. 
White Velvet Cutouts
This super soft and buttery cookie really tastes what white velvet feels like. With cream cheese in the dough, the texture and flavor can’t be beat. They shape easily and icing can be any color you want, so they’re good year-round! 
Contest-Winning Chocolate Truffle Cookies
The key to getting a puffy cookie with a rich, soft, chocolatey center is chilling the dough for at least three hours; it prevents the cookies from getting too flat while baking. You really want this to be almost truffle-like inside, and the slightly domed shape helps with that. 
Scottish Shortbread
A ribbon-winning family recipe, this classic Scottish shortbread is everything you want it to be: buttery, just crispy and wonderfully sweet. Instead of chilling the dough before rolling, you’ll chill it after rolling and cutting so it can go straight to the oven. Cherry Chocolate Nut Cookies
Like other great drop cookie recipes, these are studded with extra ingredients, like bright red maraschino cherries, chocolate chips and pecans. They’re pretty enough for a holiday cookie box yet simple for everyday snacking. 
Amish Sugar Cookies
These old-fashioned Amish sugar cookies are delightfully tender and easy to make. Make them your own by adding a touch of extract (almond is delicious!) or a sprinkle of coarse sugar on top. To get the best results, follow these tips for baking sugar cookies. 
Chippy Peanut Butter Cookies
This classic peanut butter cookie is made even better with the addition of chocolate and peanut butter chips. Use a small ice cream scooper to get consistently sized cookies on the baking sheet. Chewy Chocolate Cookies
Chocolate and chocolate, what can be better? This wonderful chocolate drop cookie gets extra lusciousness from semisweet chocolate chips inside. But you can use a darker chip for more chocolatey depth. 
White Chocolate Macadamia Nut Cookies
A ringer for the famous name brand cookie you’d buy in the grocery store, this buttery cookie is chock full of white chocolate chips and macadamia nuts. Tip: If you use unsalted nuts, you might want to add a pinch of salt to the cookie dough. 
Chocolate Chip Oatmeal Cookies
Chocolate chips add some pizzazz to chewy oatmeal cookies. If you prefer a bolder flavor, use dark brown sugar instead of light (although both work perfectly well in this classic recipe). 
Snickerdoodles
The name alone brings a smile to your face. The beauty of a snickerdoodle is you probably already have all the ingredients on hand—no running to the grocery store when the craving strikes! Carefully watch them while baking; an extra second or two can make a crispier cookie. 
S’more Sandwich Cookies
Such a genius move: Pop half of these sandwich cookies in the microwave topped with a marshmallow for a few seconds, then smoosh with another cookie. The dough has graham cracker crumbs for real s’mores flavor.
Mimosa Butter Cookies
Spiked with sparkling wine and orange juice, this butter cookie recipe has a brunch-y twist. To help the uncooked dough hold its shape, use parchment paper and chill the piped cookies for about 10 minutes before hitting the oven. 
Thumbprint Butter Cookies
Filled with any fruit preserve you like, these buttery little cookies add beautiful color to any platter of treats. They’re super versatile for the holidays or any time of year. 
Toffee Almond Sandies
Studded with chocolate-covered toffee and almond bits, these delightful sandies hit all the high notes. They’re not too crumbly or dry, and they have a nice nutty flavor, which you can amp up with a little extra extract if desired. 
Iced Orange Cookies
This old-fashioned drop cookie gets topped with a sweet, citrus-scented icing. A little zest and a dab of orange food coloring really brightens things up. 
Chocolate Mexican Wedding Cakes
An alternative to the traditional favorite, these Mexican wedding cakes are packed with cocoa and a hint of cinnamon. Covered in powdered sugar, they make great holiday gifts. 
Crisp Sugar Cookie Mix
Put bags of this pre-made mix along with instructions on how to bake the cookies together for gifts. With butter, eggs and extra sugar for decorating, the crisp sugar cookies couldn’t be easier to make at home. Oatmeal Raisin Cookies
Every cookie recipe box should have an oatmeal raisin contender. The secret to this recipe is to measure exactly and not over bake to ensure a chewy, fruit-filled treat. 
Lemon Tea Cookies
A deliciously delicate butter cookie filled with a lemon-scented filling is perfect for afternoon tea. Note that the dough needs to chill, preferably overnight; so plan your prep and bake time accordingly. Miniature Peanut Butter Treats
Slip a mini peanut butter cup in still-warm cookies for this fantastic treat. Think about using mini heart-shaped candies for a sweet hit of love on Valentine’s Day.
Frosted Red Velvet Cookies
Red velvet cake in bite-size cookie form? Sign us up! You’ll find chocolate chips in every bite, and sprinkles on the sweet icing (store bought is fine, or make your own with this quick cream cheese frosting recipe). 
Lemon Snowflakes
You only need four ingredients for this cookie recipe—and one is cake mix, so you know it's easy. It's super adaptable, too: Start with lemon and then try other flavors by using chocolate, vanilla, strawberry or spice cake mix. Cranberry Cookies with Browned Butter Glaze
Brown butter makes everything better, including the glaze that tops these chunky cookies. Use fresh cranberries instead of dried, which are usually sweetened. Fresh gives these a tart zingy bite that pairs well with white chocolate chips and nuts. 
White Chocolate Pistachio and Cranberry Biscotti
While not specifically a holiday treat, crunchy biscotti dappled with white chocolate, pistachios and sweet dried cranberries makes a fantastic gift around Christmastime. Make it easier on yourself and bake batches ahead and freeze the cookies until you’re ready to serve or pack up. 
Dipped Gingersnaps
Like the name implies, these spiced cookies should snap when you bite them, as opposed to being soft and chewy. Dip in or swirl melted white chocolate on top for a pretty decorative effect. 
Lemony Gingerbread Whoopie Pies
Never mind the debate over whether whoopie pies are cakes or cookies (they’re really cake-like cookies, so both sides win). These cookies are spiced just right. Roll the dough in sugar before baking for extra crunch. The lemony filling pairs nicely with the ginger. 
Chocolate Caramel Thumbprints
A soft chocolate cookie dough gets a coating in chopped pecans before hitting the oven. After, a pool of caramel gets added to the indentation and melted chocolate drizzled on top. Butter Cookies
Give that new cookie press a whirl with this simple and delicious butter cookie recipe. Use any shape, although hearts are most charming, and top with your favorite frosting. 
Lime & Gin Coconut Macaroons
A touch of aromatic gin and lime zest add a unique flavor to these wonderfully chewy coconut treats. Remember: Macaroons are different from macarons, the French meringue sandwich cookie, but both are totally delicious.
Fudgy Mint Cookies
When you don’t have a lot of time to fuss with a cookie recipe, this one has you covered. Made with chocolate cake mix and a thin chocolate-covered mint candy pressed into it, this decadent cookie practically makes itself. 
Cranberry Oatmeal Cookies
Instead of raisins, add sweet dried cranberries to this oatmeal cookie recipe. That little bit of tartness really elevates each chewy cookie. 
Gluten-Free Peanut Butter Kiss Cookies
Swap in gluten-free flour for regular to make this classic cookie recipe, and use crunchy peanut butter for even more peanut flavor. For a change of pace, press in a peanut butter cup in the center instead of a kiss. 
Banana Chocolate Chip Cookies
With a soft cake-like texture and lots of sweet banana flavor, this is one of the best ways to use up overripe fruit. Add a 1/2 cup toasted pecans or walnuts to the batter for some crunch. 
Almond Spritz Cookies
A little almond extract goes a long way with these buttery spritz cookies. Use colored sugar to match the holiday: pink and yellow for Easter, and red and green for Christmas. 
Giant Molasses Cookies
Could a cookie name be any more perfect? These are in fact giant cookies, sweetened with molasses and spice, and sugared for a little sparkle. They’re soft, chewy and even ship well, making them a great holiday gift.
Here's more on how to make molasses cookies. 
Coconut Clouds
These cakelike drop cookies have coconut inside and out. Brown butter, which serves as the base for the icing, pairs perfectly with shredded toasted coconut. Peanut Butter Sandwich Cookies
While the peanut butter filling makes these sandwich cookies sweet and delicious, one commenter suggests filling them with dulce de leche spread. Now we can’t stop thinking of other fillings, like hazelnut spread, chocolate and more.
Tender Italian Sugar Cookies
Skirting the line between sugar cookie and shortbread, these little morsels are like a blank canvas for whatever extra flavors or colored icings you desire. Mini semisweet chocolate chips or a dash of almond extract in the dough? Sure! Red and green icing for Christmas? You bet! 
Chocolate Crinkle Cookies
Crinkles always look impressive, thanks to the powdered sugar the dough gets rolled in before baking. To make these your own, try adding dried cherries to the cookie dough, or peppermint extract and peppermint candy for a holiday twist.
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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