This post contains affiliate links and we make a small commission for purchases made using these links.
September seems like a mighty fine time to start sharing some new Christmas recipes, doesn’t it? First on my list is this edible peppermint cookie dough. It’s perfect for the holiday season, or for any time you’re craving a pepperminty treat, really.
I know I say this all the time, but this recipe really is my favorite. Of all of my edible cookie doughs, it’s hands-down the best. It’s quick to whip up, requires only a few ingredients, and is packed with that festive peppermint flavor, including (everyone’s favorite) crushed peppermint candies. This one’s almost too good to share, you guys.
download our free
Meal Planner & Grocery List
dinner made easy
Ingredient Notes
- I like to use unsalted butter for this recipe, so I can control the amount of salt in the dough. If you only have salted butter, that’s okay too. Just omit the salt from the recipe.
- Regular all-purpose flour works great as long as it’s heat treated.
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
- In a small bowl, use the back of a spoon (or a rubber spatula if you prefer) to cream the softened butter and sugar together until light colored and smooth. Since we aren’t baking this dough, there’s no need for equipment or hand mixers. Just put a little elbow grease into it.
- Next, stir in the vanilla extract, peppermint extract, milk, and sea salt. Stir this until everything is fully combined.
- Now it’s time to add the heat-treated flour. Make sure it’s cooled if you just heat-treated it today. Mix this in well—the dough should be smooth, but thick enough to hold its shape. You don’t need to worry about overmixing edible cookie doughs.
- Fold in the crushed peppermint candies and white chocolate chips (if you’re using them, and of course, I recommend you do, haha).
- Once your dough is thoroughly mixed, you can dive right in. Serve it up in two small bowls (or just grab a spoon and go for it 😁). If you prefer, you can also refrigerate the dough for 3-4 days. Just make sure to let it come up to room temperature before enjoying it after it’s been chilled, since cold cookie dough is usually rock solid.
Recipe Tips & Notes
- If your dough feels too thick, try adding an extra splash of milk to soften it up. If it’s too thin, toss in a little more flour. Since we aren’t baking cookies, you can play around with the texture here.
- Consider adding white chocolate or semi-sweet chocolate chips to really make this cookie dough indulgent.
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 Peppermint Cookie Dough
Ingredients
- 1/4 cup unsalted butter (softened)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tsp milk (any kind)
- 1/8 tsp sea salt
- 1/2 cup flour (all-purpose and heat-treated)
- 2 TBS peppermint candies (crushed into pieces)
- 2 TBS white chocolate chips (optional, but highly recommended)
Instructions
- In a small bowl, use the back of a spoon to cream the butter and sugar together until light colored and smooth.1/4 cup unsalted butter, 1/2 cup sugar
- Add vanilla extract, peppermint extract, milk, and sea salt and stir to mix thoroughly.1 tsp vanilla extract, 1 tsp milk, 1/8 tsp sea salt, 1 tsp peppermint extract
- Add flour and mix well, until fully incorporated.1/2 cup flour
- Fold in crushed peppermint candies and white chocolate chips (if using).2 TBS peppermint candies, 2 TBS white chocolate chips
- 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.
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.