Edible Monster Cookie Dough is packed full of peanut butter, M&Ms, chocolate chips, and oats! It's egg free and uses heat treated flour, making it perfectly safe to eat raw! If you can't get through a batch of cookies without snacking on the dough, you're going to LOVE this edible cookie dough recipe!
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Why We Love This Edible Cookie Dough Recipe
- You can eat this raw cookie dough without having to worry about getting sick.
- It's super simple and whips up so fast!
- It's the perfect chocolate peanut butter combination!
- It doesn't require an oven and is easily adjustable.
If you love this recipe, check out this Edible Chocolate Chip Cookie Dough and Edible Funfetti Cookie Dough! This cookie dough can also be baked into cookies by following this Monster Cookies recipe!
Ingredients
- All purpose flour: This will need to be heat-treated to kill any potential bacteria that raw flour contains - see instructions in the recipe card below.
- Salt
- Cinnamon
- Peanut butter: I prefer creamy but you're welcome to use crunchy.
- Granulated sugar
- Light brown sugar (dark brown sugar will also work)
- Milk
- Unsalted butter
- Vanilla extract
- Oats: I use old-fashioned oats but quick oats can be used as well.
- Mini M&Ms
- Mini semi-sweet chocolate chips
See recipe card below for quantities.
Equipment
- A thermometer should be used to check the temperature of the flour.
- A sifter will come in handy to break up clumps in the flour that may form from heating it.
- A hand mixer makes things easier but isn't necessary.
Step by Step Instructions
The first thing you'll want to do is heat the flour to 160°F. You can do this by microwaving it for about a minute, or placing it in a pan in the oven at 350°F for about 7 minutes. Let it cool and then break up any clumps with a spoon.
STEP ONE (Picture 1 above) - Cream together the butter, peanut butter, sugars, milk and vanilla really well in a medium bowl.
STEP TWO (Picture 2 above) - Sift the heat-treated flour into the wet ingredients and mix it in really well, along with the cinnamon and salt. If it's still too dry at this point, add a little more milk.
STEP THREE (Picture 3 above) - Mix the oats, mini M&Ms and mini chocolate chips into the cookie dough.
Tips For Success
TIP #1 - Don't ignore the heat treatment! Getting sick from raw cookie dough might be rare, but it's better to be safe! You have to make sure the flour reaches at least 160°F to kill any potential bacteria. It's a quick extra step that may save you from a case of food poisoning.
TIP #2 - Make cookie dough bites! Roll the dough into balls and dip them in tempered chocolate for a chocolate-covered cookie dough balls. Or, spread the cookie dough across the bottom of a container, freeze it, and slice them into bars.
Substitutions & Variations
- Crunchy peanut butter can be used instead of creamy, but I don't recommend using the natural, oily peanut butters.
- If you don't have mini M&Ms or chocolate chips, feel free to use regular sized ones.
- Quick oats can be used in place of old-fashioned oats (rolled oats).
This recipe has not been tested with other substitutions or variations but is very versatile. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Storage
Room Temperature: This monster edible cookie dough should not be stored at room temperature.
Refrigerator: Store this in an airtight container in the refrigerator for up to 1 week. Let it soften at room temperature for 15-30 minutes before digging in.
Freezing Instructions: The monster cookie dough can also be stored in a container in the freezer for up to 1 month. I recommend letting it soften at room temperature before eating.
FAQ
Yes! Flour is raw and can contain harmful bacteria, like E. coli, so it's important to heat it to kill these off.
No, it doesn't contain any leaveners or structural ingredients, like baking soda and eggs. For a baked version of this recipe, try my Monster Cookies!
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📖 Recipe
Edible Monster Cookie Dough
Equipment
- Sifter
- Thermometer
- Mixing bowls
- Hand mixer optional
- Measuring spoons
Ingredients
- ¼ cup (½ stick) (56 g) unsalted butter room temperature
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¾ cup (190 g) creamy peanut butter
- 2 teaspoons (2 teaspoons) milk
- 2 teaspoons (2 teaspoons) vanilla extract
- ½ cup (63 g) all-purpose flour heat-treated
- ¼ teaspoon (¼ teaspoon) cinnamon
- ⅛ teaspoon (⅛ teaspoon) salt
- ½ cup (48 g) old-fashioned oats
- ⅓ cup (67 g) mini M&Ms
- ⅓ cup (63 g) mini semi-sweet chocolate chips
Instructions
- Bake the flour in the oven in a pan at 350°F for about 6 minutes or in the microwave in a bowl for 30-60 seconds, until it reaches a temperature of 160°F (check using a thermometer). Let it cool.
- Cream together the butter, sugars, peanut butter, milk, and vanilla.
- Gently break up the flour using the back of a spoon, and sift it into the wet ingredients, along with the cinnamon and salt (discard any large flour clumps). Mix until combined. (If it's too dry for your taste at this point, feel free to add a bit more milk!)
- Stir in the oats, M&Ms, and chocolate chips.
- Enjoy!
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I now have no excuse to not eat the cookie dough before the cookies make it to the oven. Great and easy recipe!
That's the best part! So glad you like it!!