Edible Monster Cookie Dough – This edible monster cookie dough is soft and chewy with hints of peanut butter, oats, and chocolate. Enjoy this cookie dough as is– no need to bake it!
Edible Monster Cookie Dough
I’ll be honest, I love cookie dough. It’s hard not to grab a little bit when I am baking a batch of cookies so sometimes, I just make a batch of this edible cookie dough instead so I can enjoy that treat guilt free. It’s made with no eggs and as long as you bake the flour (and in this case, oats), it is perfectly safe to eat with no worries!
I was inspired this time by monster cookies, a peanut butter oatmeal cookie loaded with chocolate chips and M&Ms. I thought that the cookie dough turned out even better than the original baked version!
Common Questions About Making Edible Monster Cookie Dough
What is edible monster cookie dough?
Monster cookie dough is a spin on the popular monster cookie – a peanut butter oatmeal cookie loaded with chocolate chips and M&Ms. This version involves baking the flour and oats so that any bacteria is killed and then you combine it with all of your other favorite cookie dough ingredients and mix-ins so that you have a cookie dough that you can eat.
Why is it “edible”?
It is “edible” because the flour and oats are baked to kill any bacteria. It’s just a safety precaution and once that it is done, it makes eating the cookie dough perfectly safe. Additionally, no eggs are used in this recipe.
What other flavors of edible cookie dough can I make?
There are so many options! Some of my favorite types of cookie dough include –
Can I turn edible cookie dough into cookies?
No, please do not do that. There are no eggs, baking soda, or baking powder so your cookies would turn out flat and sad.
Ingredient Notes –
- Flour helps absorb extra moisture in the cookie dough and give it structure. Make sure to heat-treat your flour– do not skip step 2!
- Oats are a classic addition to monster cookies. I’m using quick cook oats because I prefer the smaller size in cookie dough but old fashioned oats would work too.
- Butter adds richness and delicious flavor to the cookie dough.
- Peanut butter is another classic addition to monster cookies– I’m using a classic peanut butter so keep in mind that if you use all-natural peanut butter, you may need to add more flour.
- Brown sugar sweetens the cookie dough. I like the depth of flavor brown sugar adds but granulated sugar would work too.
- Vanilla enhances the sweetness of the cookie dough.
- Milk helps bring the dough together– any milk will work!
- You can add any mix-ins that you want to monster cookie dough but I’m using chocolate chips and mini M&Ms.
Looking for more easy dessert recipes? Check these out!
Edible Monster Cookie Dough
Edible Monster Cookie Dough - This edible monster cookie dough is soft and chewy with hints of peanut butter, oats, and chocolate. Enjoy this cookie dough as is– no need to bake it!
Ingredients
- 1 cup all-purpose flour
- 3/4 cup quick cooking oats
- 4 tablespoons (1/4 cup) butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk, as needed
- 1/2 cup mini chocolate chips
- 1/2 cup mini M&Ms
Instructions
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Spread the flour and oats on the baking sheet and then bake them for 8-10 minutes or until the flour is lightly browned around the edges.
- Add the butter, peanut butter, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy - at least 2 minutes.
- Next, add the vanilla and mix to combine. With the mixer on low speed, slowly add the oats and flour. Mix just until no large clumps of dry ingredients remain.
- If the dough is too dry, add 1-2 tablespoons of milk.
- Next, add the chocolate chips and M&Ms and gently fold them into the cookie dough.
- Enjoy as is - this cookie dough is not intended to be baked.
- Storage - Store any leftover cookie dough in an airtight container in the fridge for up to three days. Bring to room temperature before enjoying.
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