Go Back
Edible cookie dough with chocolate chips and mini M&Ms in a glass bowl.
Print Pin
No ratings yet

Edible Monster Cookie Dough

Course Sweets & Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 scoops
Calories 545kcal
Author Kristine Underwood

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.
  • Add milk and vanilla extract and stir to mix thoroughly.
  • Add flour, rolled oats, and sea salt and mix until it's even and smooth.
  • Fold in mini chocolate chips and 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.
Nutrition
Serving: 1 scoop | Calories: 545kcal | Carbohydrates: 69g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 246mg | Potassium: 184mg | Fiber: 3g | Sugar: 47g | Vitamin A: 419IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 2mg