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    Broken Oven Baking » Recipes » Cookies

    Edible Monster Cookie Dough

    Published: Apr 13, 2022 by Kayla Burton · This post may contain affiliate links · 2 Comments

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    Jump to Recipe

    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!

    Scoops of edible monster cookie dough on parchment paper.

    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!

    Jump to:
    • Why We Love This Edible Cookie Dough Recipe
    • Ingredients
    • Equipment
    • Step by Step Instructions
    • Tips For Success
    • Substitutions & Variations
    • Storage
    • FAQ
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Ingredients needed to make edible monster cookie dough.
    • 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

    3-photo collage showing how to make edible monster cookie dough.

    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

    Do I have to heat the flour?

    Yes! Flour is raw and can contain harmful bacteria, like E. coli, so it's important to heat it to kill these off.

    Can I bake this cookie dough?

    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!

    Scoops of edible cookie dough in a pink bowl.

    More Recipes You'll Love

    • Mini Brownie Bites
    • No Bake Cheesecake Bites
    • Fudgy Mug Brownie
    • Classic Chocolate Chip Cookies

    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Edible Monster Cookie Dough

    Kayla Burton
    Enjoy this egg free, heat-treated cookie dough filled with peanut butter, chocolate, M&Ms and oats!
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!
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    Prep Time 10 mins
    Cook Time 6 mins
    Total Time 16 mins
    Course Dessert
    Cuisine American
    Servings 1 quart
    Calories 3792 kcal

    Equipment

    • Sifter
    • Thermometer
    • Mixing bowls
    • Hand mixer optional
    • Measuring spoons
    • Scale/measuring cups

    Ingredients
     
     

    • ¼ cup (½ stick) unsalted butter room temperature
    • ¾ cup light brown sugar
    • ¼ cup granulated sugar
    • ¾ cup creamy peanut butter
    • 2 teaspoons milk
    • 2 teaspoons vanilla extract
    • ½ cup all-purpose flour heat-treated
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon salt
    • ½ cup old-fashioned oats
    • ⅓ cup mini M&Ms
    • ⅓ cup 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!

    Notes

    This edible cookie dough should be stored in the refrigerator or freezer.
    The provided nutrition information is an estimate for the entire batch, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 3792kcalCarbohydrates: 465gProtein: 70gFat: 195gSaturated Fat: 79gPolyunsaturated Fat: 31gMonounsaturated Fat: 69gTrans Fat: 2gCholesterol: 143mgSodium: 1296mgPotassium: 2179mgFiber: 26gSugar: 352gVitamin A: 1691IUVitamin C: 1mgCalcium: 412mgIron: 15mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!

    More Perfect Cookie Recipes

    • Lavender shortbread cookies layered on top of each other.
      Best Lavender Shortbread Cookies
    • Oatmeal chocolate chip bars cut into squares.
      Chewy Oatmeal Chocolate Chip Cookie Bars
    • A stack of white chocolate chip key lime cookies.
      White Chocolate Chip Key Lime Cookies
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting

    Reader Interactions

    Comments

    1. Mary J. says

      January 25, 2021 at 2:45 pm

      5 stars
      I now have no excuse to not eat the cookie dough before the cookies make it to the oven. Great and easy recipe!

      Reply
      • Kayla says

        January 25, 2021 at 7:09 pm

        That's the best part! So glad you like it!!

        Reply

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    Hey, I'm Kayla!

    I'm a self-taught baker, recipe developer & food photographer in Chicago. I created this blog to share simple, sweet recipes that bakers of any level can enjoy! I hope you find your new favorite brunch or dessert recipe here! If you have any questions or want to connect, I'd love to hear from you!
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