Edible Monster Cookie Dough combines creamy peanut butter, mini M&Ms, mini chocolate chips and oats into a rich, scoopable treat. This version is egg-free and uses heat-treated flour so it’s safe to enjoy raw. If you can’t resist nibbling cookie dough, this recipe is made for you.
Why We Love This Edible Cookie Dough Recipe
- Safe to eat raw when the flour is heat-treated.
- Quick and easy to make with everyday ingredients.
- Delicious peanut butter and chocolate flavor combination.
- No oven required and easy to customize.
This dough is similar to other favorites like edible chocolate chip or funfetti cookie dough, and you can also bake it into cookies if you follow a standard monster cookie recipe and add leavening and eggs.
Ingredients
- All-purpose flour – heat-treated (see instructions below).
- Salt
- Cinnamon
- Peanut butter – creamy preferred, crunchy works if desired.
- Granulated sugar
- Light brown sugar (dark brown also works)
- Milk
- Unsalted butter
- Vanilla extract
- Oats – old-fashioned (rolled) oats recommended; quick oats OK.
- Mini M&Ms
- Mini semi-sweet chocolate chips
See the recipe card below for exact quantities and measurements.
Equipment
- Thermometer to confirm the flour reaches 160°F.
- Sifter to remove any heat-formed clumps from the flour.
- Hand mixer optional, though it speeds up creaming the wet ingredients.
Step by Step Instructions
Start by heat-treating the flour so the dough is safe to eat. Spread the flour on a baking sheet and bake at 350°F for about 6–7 minutes, or microwave in a bowl for 30–60 seconds, until the flour reaches 160°F. Let it cool and break up any clumps.
Step 1: In a medium bowl, cream together the unsalted butter, peanut butter, light brown sugar, granulated sugar, milk and vanilla until smooth and well combined.
Step 2: Sift the cooled, heat-treated flour into the wet mixture and add the cinnamon and salt. Stir thoroughly to combine. If the dough feels too dry, add a splash more milk, a teaspoon at a time, until you reach the texture you like.
Step 3: Fold in the oats, mini M&Ms and mini chocolate chips. Mix until the add-ins are evenly distributed.
Serve immediately by the spoonful, roll into bite-sized balls for dipping in chocolate, or press into a pan and freeze for cookie dough bars.
Tips For Success
Don’t skip heat-treating the flour. Raw flour can contain harmful bacteria, so be sure it reaches at least 160°F. Use a thermometer for accuracy.
Make dough bites or bars. Scoop or roll the dough into balls, chill or freeze, and optionally dip in chocolate for a candy-style treat. You can also press the dough into a pan and slice frozen bars.
Substitutions & Variations
- Use crunchy peanut butter instead of creamy if you prefer texture; avoid overly oily natural nut butters.
- If you don’t have mini M&Ms, regular M&Ms or other candy pieces work fine.
- Quick oats can replace old-fashioned oats if needed.
The recipe is flexible—swap mix-ins to suit your taste and keep notes on any changes for future batches.
Storage
Room Temperature: Not recommended—store chilled.
Refrigerator: Keep in an airtight container for up to 1 week. Let soften 15–30 minutes at room temperature before serving for easier scooping.
Freezer: Store in a sealed container for up to 1 month. Thaw slightly at room temperature before serving.
FAQ
Yes. Heat-treating the flour is important because raw flour can contain bacteria such as E. coli. Heat the flour until it reaches 160°F to make it safe for raw consumption.
This specific dough lacks leavening and eggs needed for a typical baked cookie. If you want baked monster cookies, use a recipe designed for baking that includes baking soda/powder and eggs or an egg substitute.
More Recipes You’ll Love
- Mini Brownie Bites
- Easy Mini No Bake Cheesecake Bites
- Fudgy Mug Brownie
- Classic Chocolate Chip Cookies
Did you try this recipe? I’d love to see it!
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📖 Recipe
Edible Monster Cookie Dough
Kayla Burton
Pin Recipe
Equipment
-
Sifter
-
Thermometer
-
Mixing bowls
-
Hand mixer (optional)
-
Measuring spoons and cups or scale
Ingredients
- ¼ cup (½ stick) unsalted butter, room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ¾ cup creamy peanut butter
- 2 teaspoons milk
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour, heat-treated
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup old-fashioned oats
- ⅓ cup mini M&Ms
- ⅓ cup mini semi-sweet chocolate chips
Instructions
-
Heat-treat flour: spread flour on a baking sheet and bake at 350°F for about 6 minutes, or microwave in a bowl for 30–60 seconds, until it reaches 160°F. Allow to cool and break up clumps.
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Cream together butter, brown sugar, granulated sugar, peanut butter, milk, and vanilla until smooth.
-
Sift cooled, heat-treated flour into the wet mixture with cinnamon and salt. Mix until combined; add a little milk if the dough is too dry.
-
Fold in oats, mini M&Ms, and mini chocolate chips.
-
Enjoy immediately or chill/freeze for later.
Notes
Nutrition information shown is an estimate for the entire batch; accuracy is not guaranteed.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.