These Edible Cookie Dough Recipes Let You Skip the Oven

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. 

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Cookie Dough Brownies

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Cookie Dough Truffles

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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

1. Measure out the amount of flour needed for the recipe you wish to make and place it in one of your microwave-safe bowls.
2. 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.
3. 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.
4. 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.
5. 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!

© 2018 Leslie Grow via The Edible Cookie Dough Cookbook

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

1. 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.
2. Add the vanilla and mix on low until combined.
3. 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.
4. Remove the bowl from the mixer and fold in the chocolate chips by hand.
5. 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.

© 2018 Leslie Grow via The Edible Cookie Dough Cookbook

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

1. 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.
2. Add the vanilla and mix until combined.
3. 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.
4. Fold the chocolate chips, M&M’s, chocolate cookies, and rainbow sprinkles in by hand.
5. 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.

© 2018 Leslie Grow via The Edible Cookie Dough Cookbook

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

1. 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.
2. 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.
3. 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.
4. 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.

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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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