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Crazy Cookie Dough - One dough with endless flavor possibilities!!!

Crazy Edible Cookie Dough: One Edible Cookie Dough with Endless Flavor Variations!

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Hi Bold Bakers!

Edible Cookie Dough is a trend that has been around a while but we like to do things well, bolder here on Bigger Bolder Baking. That’s why my Crazy Edible Cookie Dough is a new food trend that is here to stay. I do not know a single person who doesn’t taste that unbaked cookie dough when making cookies. I too have struggled with that voice in my head that wants to back off baking the cookies and just eat the dough! After a few tweaks I came up with this insane recipe for Crazy Edible Cookie Dough! This is one basic Edible Cookie Dough you can flavor with all of your favorite cookie mix-ins. In other words, dreams really do come true!

First of all, making my base Crazy Edible Cookie Dough is no fuss at all and you likely have everything in your kitchen right now. Just like regular cookie dough, I mix up butter and combine brown sugar then add flour, milk, salt and vanilla. So how is this an edible cookie dough? For one, it’s eggless. Also, you can heat treat the flour in the oven or microwave. Then fun starts here, and it is endless. I love taking this Crazy Edible Cookie Dough base and adding all kinds of glorious sweets including a few of my flavor suggestions below.

Brownie Batter Edible Cookie Dough

This first flavor is for all you chocolate lovers out there. It is made by adding cocoa powder and bits of crumbed brownie, transforming this simple edible dough into an Edible Brownie Batter masterpiece

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Fluffer Nutter Edible Cookie Dough

So what is a fluffer nutter? It’s usually a sandwich served on white bread made with marshmallow creme and peanut butter. I took those same flavors and made a fluffy, peanut buttery Fluffer Nutter Edible Cookie Dough.

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Monster Cookie Edible Cookie Dough

Last but certainly not least, this edible cookie dough has everything but the kitchen sink. Go really crazy and add M&Ms, peanut butter, chocolate chips and whatever else you want to make this Monster Cookie Edible Cookie Dough.

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The best part about my Crazy Edible Cookie Dough is the flavor possibilities are truly endless. I hope you give my flavors a go and let me know your crazy creation ideas in the comments.

Get more of my Crazy Recipes!

Plus, you will not want to miss this special episode of Bigger Bolder Baking featuring actor/baker Josh Snyder and his wife Angela Kinsey from my favorite TV show The Office! Together they have an online show called Baking with Josh & Ange that you have to check out. We had a lot of fun making crazy flavors in my video that you will not want to miss. Plus you can watch me make Cookie Pizzas with Josh & Ange on their channel. All the details are in the video below.


4.5 from 2 reviews
Crazy Edible Cookie Dough
 
Prep time
Total time
 
Serves: 12-14
Ingredients
Base Edible Cookie Dough:
  • 2 sticks (8oz/225g) butter, softened
  • ¾ cup (41/2oz/128g)) brown sugar
  • ¾ cup (6oz/170g) white sugar
  • 4 teaspoons vanilla
  • 2 cups (10oz/284g) all-purpose flour
  • ¼ cup (2oz/57ml) milk
Fluffer Nutter:
  • ¼ cup (2oz/57g) peanut butter
  • ¼ cup (2oz/57g) marshmallow fluff
Brownie Batter:
  • 2 tablespoons cocoa powder
  • 4 brownies (about ½ cup), crumbled
Monster Cookie:
  • 2 tablespoons M & Ms
  • 2 tablespoons chocolate chips
  • ¼ cup (2oz/57g) peanut butter
Instructions
  1. Before making your cookie dough, heat treat your flour by microwaving it on high for 1 minute or toasting it in the oven on a baking tray for 5 minutes at 350oF (180oC).
  2. With your mixer, cream together the butter and brown sugar.
  3. Add in vanilla and flour and mix until evenly combined, the mixture is going to be crumbly at this point like regular cookie dough.
  4. Add in the milk and mix. Now the dough will look like the cookie dough you’re used to seeing.
  5. Divide the dough evenly between 3 bowls. Add in your desired mix-ins creating your crazy edible cookie dough flavors, enjoy!
Notes
To insure you're not eating raw flour you can microwave your flour for 1 minutes on high or in the oven for 5 minutes at 350oF (180oC).

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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43 Comments

  1. Maggie on May 31, 2018 at 8:45 am

    I was excited to try this but it was WAAAYYYY to sweet. And I have a major sweet tooth. If I try it again I will definitely scale back on the sugar.

    • Gemma Stafford on May 31, 2018 at 12:43 pm

      Oh I’m sorry to hear that Maggie. If you want you can reduce the sugar a little but careful not too much as it will change the cookie.

      Best,
      Gemma.

  2. Leslie rodgers on May 8, 2018 at 3:05 pm

    How long is it good for after u make it?

    • Gemma Stafford on May 9, 2018 at 1:02 pm

      Hi Leslie,
      It depends on how and where you store it. In the fridge it will keep very well for 7 days or so, freeze it if you wish to keep it longer,
      Gemmm 😉

  3. Carly on April 22, 2018 at 7:02 pm

    It was really good. Mine seemed gritty. Like I could feel the texture of the sugars. Is there any way to make it more smooth?

    • Gemma Stafford on April 23, 2018 at 2:06 am

      Hi Carly,
      If you can get a golden caster sugar you can replace the two sugars with this. It is really fine and will dissolve more easily in the cookie dough. Powdered sugar will also work, but will not give the flavor of the brown sugar.
      I hope this is of help.
      Gemma 🙂

  4. Soji Karthik on April 1, 2018 at 11:02 pm

    Hi,
    Can I get the receipe for Eggless cup cakes please. I liked your video and want to try the same..

  5. Shahista on March 28, 2018 at 1:45 am

    Hey gemma,

    I really like all your recipes but for this one i faced a problem. I brought raw brown sugar which was not melting for almost couple of hour so i fed up and gave up. Please suggest what can i do because i am not finding powdered brown sugar in my locality.

    • Gemma Stafford on March 28, 2018 at 4:51 am

      Hi there,
      Raw sugar will not melt without heat!
      If this sugar is damp it will not be easy to powder it, if it is dry you can do it at home in a food processor or with a pestle and mortar. I am not sure what else you can do, but the sugar when powdered will dissolve easily, when in crystals it will not!
      Gemma 🙂

  6. Virgie May Elep on March 15, 2018 at 3:12 am

    Good day. I don’t have oven or microwave at home. can i just heat the flour on a non-stick pan?

    • Gemma Stafford on March 15, 2018 at 1:39 pm

      Hi there,
      Yes, you certainly can do this, moderate heat, and keep it moving, it will slightly toast, but do not let it burn,
      Gemma 😉

      • Virgie May Elep on April 24, 2018 at 7:08 pm

        Thank you so much

  7. Rebecca S. on February 24, 2018 at 3:34 pm

    Made it again with only two sticks of butter (1 cup) and then just mixed in mini chips and it is perfect.

    • Gemma Stafford on February 24, 2018 at 5:40 pm

      Rebecca I just altered the recipe. You were right, it was supposed to read 2 sticks and it said 2 cups.

      Thanks for flagging that and glad you sorted it out yourself.

      Gemma.

  8. Danielle Burton on February 22, 2018 at 1:38 pm

    I was hoping to make a load of the edible cookie dough for my daughters 13th birthday party.
    Just wondering once made how long will it keep for as I like to make in advance if I can. also will it be ok at room temp served on a buffett?
    Looking forward to trying it x

    • Gemma Stafford on February 24, 2018 at 5:42 pm

      Hi Danielle,

      don’t worry you can make this dough unto 5 days in advance. It just gets better with age. also you can make it and freeze it in balls until you need it 🙂

      Gemma.

  9. Julie on February 21, 2018 at 7:41 am

    So I followed directions and it was very very gooey. Was it suppose to be 2 sticks/1 c butter or 4 sticks/ 2 c? Mine tasted so buttery. I do not even use 4 sticks in regular choc. chip cookies.

    • Gemma Stafford on February 22, 2018 at 5:15 am

      Hi Julie,
      This is the recipe which worked for me.
      I think you could reduce the butter to your own taste. It is a big mix, bot you could probably get it back to 12ozs/3 sticks.
      I hope this helps,
      Gemma 😉

  10. Melanie Hardy on February 19, 2018 at 7:20 am

    Hey Gemma.

    I noticed your video and the recipe on you site are different. On you tube e you don’t add white sugar and in the recipe on your site there is no mention of salt. Which recipe is the correct one. You say after adding everything to the butter mixture it should get crumbly before adding the milk. Mine was not. ???

    • Gemma Stafford on February 20, 2018 at 9:08 pm

      Hi Melanie,

      I’ll look into those corrections. The recipe on the site is correct.

      Your cookie dough should be stoppable and soft like mine was in the video.

      Hope this helps,
      Gemma.

  11. Gladys on February 18, 2018 at 7:12 am

    Can we make the crazy recipes vegan?
    Please make crazy macarons and frosting too!!!

    • Sarah on February 19, 2018 at 3:31 pm

      All you have to do is sub the butter and milk for vegan butter and milk.

  12. Gladys on February 18, 2018 at 7:11 am

    Can we make this vegan along with your other crazy recipes?

    • Gemma Stafford on February 19, 2018 at 4:18 am

      Sure you can, really it is about substituting the dairy for vegetable sourced margarine!
      I know I got to this in another comment.
      Do use a block of baking margarine, not a spread, it is too soft.
      Will get to the frosting, we have lots vegan friendly recipes on the way, stay tuned!
      Gemma 🙂

  13. Sarah on February 17, 2018 at 5:41 pm

    Hi Gemma, I’ve been watching you on YouTube for a while now and absolutely LOVE the things that you come up with. (Whenever I’m looking for a certain recipe I always type your name in with it in the search bar in hopes that you will have a video on what I’m looking for) lol 🙂
    Anyway, my question is about the edible cookie dough. I’m not sure if I did something wrong but my cookie dough came out extremely gooey. In your recipe was the amount of butter supposed to be 2 cups or was it only 2 sticks? I felt like mine had way too much butter with 4 sticks. If you could let me know that would be great! And maybe if you see this soon enough, an idea of what I could do to make this more like the proper consistency.. or an alternative use for it? Thanks so much! Keep up the awesome content, your talent is truly a blessing!

    • Gemma Stafford on February 18, 2018 at 3:20 am

      Hi there Sarah,
      Thank you for your very kind comments, it is good to have you with the Bold Baking community.
      Here is the recipe:

      2 cups (16oz/480g) butter, softened
      ¾ cup (41/2oz/135g)) brown sugar
      ¾ cup (6oz/180g) white sugar
      4 teaspoons vanilla
      2 cups (10oz/300g) all-purpose flour
      ¼ cup (1oz/30g) milk
      I think the problem for you is in the flour, if you take a look back at my recipe you will see that I use a scooped heaped cup/5ozs per cup. Cup measurements are a measure of volume, not weight, and how we load the cup matters.
      The second issue may be the type of butter used, though it sounds like you use real butter, as that is what comes in sticks. If you had used a soft butter type spread, then this may have been the issue.
      I think you are here in the US, just by the way you express yourself. Cookie dough is really an American thing, not so much used in other places. It is used in ice cream, in frostings, in candies, and just as it is! I have a couple of ideas here (https://www.biggerbolderbaking.com/crazy-edible-cookie-dough/).
      Thank you for being in touch,
      Gemma 🙂

  14. Jkonzer on February 17, 2018 at 5:39 pm

    Love this edible cookie dough, I did oatmeal raisin, peanut butter chocolate chip and my own version of monster (peanut butter, coconut, oatmeal & chocolate chips), didn’t have any m & m’s😢. All three were delish.

    • Gemma Stafford on February 18, 2018 at 3:31 am

      Haha! Great, you have been busy, truly a Bold Baker!
      Thank you for taking the time to tell us about your experience of this recipe,
      Gemma 🙂

  15. naomi0_0 on February 17, 2018 at 6:05 am

    i did not make it but i really love cookie dough i hope u can do more flavours in the future. i can already tell from the video and the comments that this is AMAZING

  16. DANIELA MENDES CIRELLI on February 16, 2018 at 8:48 am

    omg! I have to say that is the best recipe for a PMS! I’m Brazilian and I had here a Korean choco pie, so I made this crazy dough with cocoa powder and choco pie. and I can say this tasted as heaven! thank you guys!

    • Gemma Stafford on February 17, 2018 at 11:52 am

      Good to hear Daniela, thank you 🙂

  17. Gayathri on February 16, 2018 at 3:32 am

    Can we refrigerate the excess cookie dough?? And if not what else can we do and for how long ??

    • Gemma Stafford on February 17, 2018 at 12:15 pm

      Hi there,
      There are a number of ways to use this (https://www.biggerbolderbaking.com/painted-cake/).
      Here in the US it is a popular addition to ice cream too. You could freeze it too, rthrn give it a quick beating when it defrosts.
      I hope this helps,
      Gemma 🙂

  18. Cynthia Aguiar on February 15, 2018 at 8:37 pm

    Hello Gemma,

    Thank you for all your wonderful and easy recipes,I’m definitely going
    To try out the ‘Crazy Edibl;e Cookie Dough’ recipe.
    God Bless, Love, Cynthia

    • Gemma Stafford on February 16, 2018 at 4:15 am

      Hi Cynthia,
      Good, and it is great to have you with us.
      Thank you for being in touch,
      Gemma 😉

  19. Milena Tosic on February 15, 2018 at 11:24 am

    can I use this to make chocolate chip cookie ice cream? and if so, how to do that?
    thank you for this wonderful recipe, can’t wait to try it ^^

    • Gemma Stafford on February 16, 2018 at 5:20 am

      Hi there,
      Take a look through some of the ice cream recipes here (https://www.biggerbolderbaking.com/category/recipes/homemade-no-machine-ice-cream/). You can easily mix and match the flavors. Really cookie dough ice cream just has the cookie dough added to the base, you can add a little cocoa to that too, and this will balance out the flavor.
      Experiment! try a few styles,
      Gemma 🙂

  20. Tracey on February 15, 2018 at 10:42 am

    I need ur help! My Mom used 2 make me this DELICIOUS pistachio cake 4 my Birthday every year! I remember the cake being green & had this DELICIOUS pistachio, I want 2 say sugar or brown, maybe a dash of cinnamon? It was similar 2 loose streusel topping! And when she sliced the cake, it would be in the middle of my piece, So I assume it was a two-tier cake. And then the streusel like topping was on the top of the cake!

    Do you happen to know a recipe for a pistachio cake that sounds somewhat similar to this? You would be saving me lots of childhood memories… if you can find me this recipe! And I would be forever grateful !!!

    Thank you 4 always sharing such great recipes with me! That’s why I came to the expert first, I just knew that u would have a wide knowledge of baking & u would have the recipe I’ve been missing since my mom passed away!

    • Gemma Stafford on February 16, 2018 at 5:30 am

      Hi Tracey,
      There are a couple of recipes out there. I googled this, and I did not find exactly what you describe. It almost sounds like my cinnamon roll cake, but with pistachio.
      There is one on All Recipes for a Nut Bundt Cake, and this looked a bit like what you described. You may need to adapt one or two different recipes. You have pot it into my mind now, I have added it to my list, thank you,
      Gemma 🙂

  21. Rebecca Middleton on February 15, 2018 at 9:22 am

    What exactly, is the reason to heat treat flour? I always knew the raw egg risk, but growing up on the farm, we used to chew on freshly harvested wheat..lol

    • Gemma Stafford on February 17, 2018 at 12:33 pm

      Hi Rebecca,
      This is not a problem in many places, but in recent times there have been a few issues, even here in the US with particular pathogens (E-Coli) This is also true in other parts of the world, though some people will never have heard of it. I really do not know why it happens, but it is a matter of being safe rather than sorry!
      You can research this where you live!
      Gemma 🙂

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