Name: Edible Cookie Dough with Variations
Cook time: 25–30 minutes
Total time: 30–35 minutes
Yield: Makes 25–28 balls
Ingredients: 1 cup all-purpose flour; 1/2 cup (1 stick) unsalted butter, room temperature, cubed; 1/2 cup granulated sugar; 1/4 cup (packed) light brown sugar; 1/4 teaspoon kosher salt; 2 tablespoons milk; 1/2 teaspoon vanilla extract; 1/2 cup chocolate chips; 8 cream-filled chocolate sandwich cookies, such as Oreos; 2 teaspoons vegetable oil; 3 tablespoons unsweetened cocoa powder; 1/2 cup mini marshmallows; 1/3 cup almonds, coarsely chopped; 1/3 cup chocolate chips; 2 teaspoons vegetable oil; 1/ 2 cup quick-cooking oats; 1/3 cup walnuts, coarsely chopped; 1/2 cup raisins; 2 teaspoons vegetable oil; 1/2 teaspoon ground cinnamon; 1/3 cup smooth peanut butter; 1/3 mini peanut butter cups, cut into 1/8ths; 1/4 cup hard shell peanut butter chocolate candies, such as Reese's Pieces

Image may contain Food Dessert Creme Cream Confectionery and Sweets

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids—and grown-ups—to eat as is. See below for classic chocolate chip, plus four other delicious flavors to try.

Recipe information

Total Time
30–35 minutes
Yield
Makes 25–28 balls

Ingredients

For the Base Cookie Dough:

1 cup all-purpose flour

1/2 cup (1 stick) unsalted butter, room temperature, cubed

1/2 cup granulated sugar

1/4 cup (packed) light brown sugar

1/4 teaspoon kosher salt

2 tablespoons milk

1/2 teaspoon vanilla extract

For the Chocolate Chip Dough:

1/2 cup chocolate chips

For the Cookies and Cream Dough:

8 cream-filled chocolate sandwich cookies, such as Oreos

2 teaspoons vegetable oil

For the Rocky Road Dough:

3 tablespoons unsweetened cocoa powder

1/2 cup mini marshmallows

1/3 cup almonds, coarsely chopped

1/3 cup chocolate chips

2 teaspoons vegetable oil

For the Oatmeal-Raisin Dough:

1/ 2 cup quick-cooking oats

1/3 cup walnuts, coarsely chopped

1/2 cup raisins

2 teaspoons vegetable oil

1/2 teaspoon ground cinnamon

For the Peanut Butter and Chocolate Dough:

1/3 cup smooth peanut butter

1/3 mini peanut butter cups, cut into 1/8ths

1/4 cup hard shell peanut butter chocolate candies, such as Reese's Pieces

Preparation

Make the Base Cookie Dough:
Step 1
Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
Step 2
Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2–3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
Make the Chocolate Chip Dough:
Step 3
Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
Make the Cookies and Cream Dough:
Step 4
Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Make the Rocky Road Dough:
Step 5
Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Make the Oatmeal-Raisin Dough:
Step 6
Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
Step 7
Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Make the Peanut Butter and Chocolate Dough:
Step 8
Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Do Ahead
Step 9
Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.