This cookie dough recipe is indulgent, egg-free, and 100% edible without baking it. Toasting the flour in the oven makes it safe to eat, and four fun recipe variations (like a triple chocolate chunk version) let you customize it to your taste. Make one version, or make them all for the ultimate late-night sweet.
Cook Time
5 minutes
Total Time
5 minutes
Yield
4 servings
Ingredients
Base Dough
2 cups flour (250 g)
1 cup brown sugar (220 g)
1 cup butter (225 g), softened
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon salt
Chocolate Chip
¼ cup chocolate chips (45 g)
¼ cup mini chocolate chips (45 g)
Cookies and Cream
5 sandwich cookies
Peanut Butter Chocolate
¼ cup peanut butter (60 g)
3 peanut butter cups
¼ cup chocolate candy (50 g)
Triple Chocolate Chunk
⅓ cup chocolate (55 g), melted
¼ cup white chocolate chip (45 g)
¼ cup chocolate chips (45 g)
Nutrition Info
Calories 1336
Fat 82g
Carbs 141g
Fiber 6g
Sugar 75g
Protein 17g
How to Make It
1. Step
Preheat oven to 350˚F (180˚C).
2. Step
For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
3. Step
In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
4. Step
Refrigerate mix for 30 minutes.
5. Step
Separate dough into 4 sections
6. Step
For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
7. Step
For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
8. Step
Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
9. Step
For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
10. Step
For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
11. Step
Add the chocolate chips and white chocolate chips, then mix until combined.