This post contains affiliate links and we make a small commission for purchases made using these links.
Let’s be honest, sometimes we just crave cookie dough. Not cookies, cookie dough. But we all know the dangers of raw eggs and uncooked flour, so eating regular cookie dough straight from the mixing bowl seems out of the question (boo).
But, I’ve got just the recipe for you. It’s an edible monster cookie dough that checks all the boxes—peanut butter, oats, chocolate chips, and, of course, mini M&Ms. It’s quick, easy, and totally safe to eat. Whoop!
download our free
Meal Planner & Grocery List
dinner made easy
Ingredient Notes
- Use unsalted butter for this recipe, so you can control the amount of salt in the cookie dough. If you only have salted, omit the salt from the recipe.
- Regular peanut butter or crunchy peanut butter work the best for this cookie dough.
- Regular all-purpose flour works great. Just remember to heat treat it, since we’re eating this cookie dough raw.
- You can use either old-fashioned oats or quick cooking oats. Avoid using steel cut oats, since they have a more aggressive texture and aren’t chewy.
Why Heat-Treat the Flour?
Let’s chat briefly about heat-treating the flour. This step is a must if you want your dough to be truly edible and safe to eat. Raw flour can sometimes contain harmful bacteria, so popping it in the microwave for a minute or two before using it is a simple way to make it safe. Let it cool before adding it to your dough, and you’re good to go.
Tip
You can make a big batch of heat-treated flour at once and store it in an airtight container—in a cool dry place, so you’ve always got some ready to make edible cookie doughs.
Step-By-Step Instructions
- a small bowl, cream together the butter, peanut butter, and brown sugar until the mixture is smooth. Use the back of a spoon or a spatula for this step, no need for a mixer or heavy equipment.
- Add the milk and vanilla extract and stir until everything is nice and smooth.
- Next, add in the flour, rolled oats, and sea salt. Stir the dough until it’s pretty well mixed. It will come together into that familiar cookie dough consistency.
- Fold in the mini chocolate chips and mini M&Ms. Be gentle here, you don’t want to crush those M&Ms, but you do want them evenly distributed throughout the dough.
- Divide the dough into two small bowls and serve immediately, or refrigerate it for later. Just remember, if you do store it in the fridge, allow it to come to room temperature before eating. Cold cookie dough can get pretty solid, and you want it to be nice and soft.
Recipe Tips & Notes
- When you’re making this edible monster cookie dough, be sure to use regular peanut butter or crunchy peanut butter rather than natural peanut butter. The extra oils in natural peanut butters can affect the texture, making the dough too soft and oily.
- Mini chocolate chips and M&Ms are ideal because they’re small in size and distribute more evenly throughout the dough, you can use full-size if that’s what you have—it’ll just be a bit chunkier (and no one said that was a bad thing).
- This is a small-batch recipe, and makes enough for one or two, but you can easy double or triple the recipe to make more.
Storage Recommendations
Store edible cookie dough in the refrigerator for 2-3 days. Let it come up to room temperature before eating. Edible cooke doughs can also be frozen in an airtight container for up to 3 months. Let the frozen dough thaw at room temperature.
Edible Monster Cookie Dough
Ingredients
- 2 TBS unsalted butter (softened)
- 2 TBS peanut butter
- 1/4 cup brown sugar
- 1 tsp milk (any kind)
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup flour (all-purpose and heat-treated)
- 3 TBS rolled oats (old-fashioned or quick-cooking)
- 2 TBS mini chocolate chips
- 2 TBS mini M&Ms
Instructions
- In a small bowl, use the back of a spoon to cream the butter, peanut butter, and brown sugar together until smooth.2 TBS unsalted butter, 1/4 cup brown sugar, 2 TBS peanut butter
- Add milk and vanilla extract and stir to mix thoroughly.1/2 tsp vanilla extract, 1 tsp milk
- Add flour, rolled oats, and sea salt and mix until it's even and smooth.1/4 cup flour, 3 TBS rolled oats, 1/8 tsp sea salt
- Fold in mini chocolate chips and mini M&Ms.2 TBS mini chocolate chips, 2 TBS mini M&Ms
- Serve immediately in two small bowls or refrigerate for 3-4 days. Allow cookie dough to come up to room temperature before enjoying from the fridge, so it's not rock hard.
Notes
- This recipe is egg-free and is safe to eat raw as long as the flour has been properly heat-treated.
- To heat-treat flour: Place the flour in a microwave-safe bowl and heat it on high in 30-second intervals, stirring between each interval, until the flour reaches 165°F. This usually takes about 1 to 2 minutes. OR: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. The internal temperature should reach at least 165°F to kill any potential bacteria. Let the flour cool completely before adding it to the cookie dough.