You Always Sneaked a Bite of the Dough: 16 Cookie Dough Desserts You Can Finally Eat Without Worry
Every family has that one person who ate half the dough before the cookies ever made it into the oven. Maybe it was you, standing by the mixing bowl with a spoon and a guilty grin. These cookie dough desserts are for that person. Every no-bake recipe here uses heat-treated flour and no raw eggs, because the FDA warns that raw flour and raw eggs can carry germs. So go ahead and lick the spoon. Nobody gets in trouble this time..
Cookie dough desserts start here: classic edible chocolate chip cookie dough
This is the base for almost everything that follows, and honestly, it is wonderful straight from the bowl. It tastes like the real thing because it is the real thing, just without eggs and with flour that has been heated first. Brown sugar gives it that deep caramel flavor and a splash of milk keeps it soft and scoopable. Keep a container in the fridge for up to five days. Be honest: were you the kid who ate the dough first?
You will need: 1 cup heat-treated all-purpose flour (see the next slide), 1/2 cup softened butter, 1/2 cup packed brown sugar, 1/4 cup white sugar, 1 teaspoon vanilla, 1/4 teaspoon salt, 2 to 3 tablespoons milk, 1/2 cup mini chocolate chips.
How to make it: Beat the butter and both sugars until fluffy, about 2 minutes. Beat in the vanilla and salt. Mix in the cooled heat-treated flour on low speed. Add milk one spoon at a time until soft and scoopable. Fold in the chocolate chips. Eat right away or chill, covered, for up to 5 days.
The safe secret: how to heat-treat flour in 2 minutes
Flour looks harmless, but it is a raw ingredient. The FDA says you should not eat raw flour or raw dough, because flour has been linked to outbreaks of foodborne illness. The fix is easy. Heat the flour until it reaches 160 degrees F, let it cool, and it is ready for all the no-bake cookie dough desserts in this gallery. An instant-read thermometer makes it foolproof. Do you have one in your kitchen drawer?
You will need: All-purpose flour (heat a little more than you need, since it clumps), a microwave-safe bowl or a rimmed baking sheet, an instant-read thermometer, a fine sieve.
How to make it: Microwave method: heat the flour in a bowl in 30-second bursts, stirring well each time, until it reads 160 degrees F in several spots. Oven method: spread it on a baking sheet and bake at 350 degrees F for about 5 minutes, then check it. Cool completely and sift out any lumps before using.
Cookie dough desserts for a crowd: chocolate chip dip with pretzels and fruit
This is the dip that empties first at every party, and the grown-ups are usually the ones hovering. It is soft, sweet and loaded with chocolate chips, and the cream cheese makes it smooth enough to scoop with a pretzel without breaking it. Set it out with salty and fruity dippers so everyone gets their favorite bite. Which would you grab first: pretzels, strawberries or graham crackers?
You will need: 8 ounces softened cream cheese, 1/2 cup softened butter, 3/4 cup packed brown sugar, 1/2 cup powdered sugar, 1 teaspoon vanilla, 1/2 cup heat-treated flour, 3/4 cup mini chocolate chips. Dippers: pretzels, graham crackers, strawberries, apple slices.
How to make it: Beat the cream cheese and butter until smooth. Beat in both sugars and the vanilla until fluffy. Mix in the cooled heat-treated flour. Fold in the chocolate chips. Spoon into a serving bowl, top with a few more chips and chill 30 minutes. Serve with dippers and keep leftovers in the fridge.
No-bake cookie dough bars with a chocolate top
These bars taste like a candy shop treat and take about 15 minutes of real work. A thick layer of egg-free cookie dough sits under a snappy layer of melted chocolate, and they slice into neat squares once chilled. Like most cookie dough desserts, they travel well, so they are perfect for school parties, cookie swaps and holiday trays. Tip: warm your knife under hot water for clean cuts. How many squares would you sneak before sharing?
You will need: 1 cup softened butter, 1 cup packed brown sugar, 1/2 cup white sugar, 2 teaspoons vanilla, 1/2 teaspoon salt, 2 1/4 cups heat-treated flour, 1/4 cup milk, 1 cup mini chocolate chips. Topping: 1 1/2 cups chocolate chips melted with 1 tablespoon coconut oil.
How to make it: Line an 8×8 pan with parchment. Beat the butter and sugars until fluffy, then beat in the vanilla and salt. Mix in the flour and milk, then the mini chips. Press firmly into the pan. Spread the melted chocolate on top. Chill 2 hours, then lift out and cut into squares.
Cookie dough desserts in one bite: truffles dipped in dark chocolate
Bite through a crisp chocolate shell and you hit soft, sweet cookie dough in the middle. These little truffles look fancy enough for a Christmas cookie box, but they are just rolled balls of safe dough dipped in chocolate. Kids love rolling them, and they freeze beautifully, so you can make a batch weeks ahead. Would you dip yours in dark chocolate or milk chocolate?
You will need: 1 batch classic edible cookie dough (cover slide), 12 ounces dark or semi-sweet chocolate, 1 tablespoon coconut oil, flaky salt or sprinkles for the tops.
How to make it: Scoop the dough into 1-inch balls and roll smooth. Freeze on a lined tray for 30 minutes. Melt the chocolate with the coconut oil in short microwave bursts. Dip each ball with a fork, tap off the extra and set back on the tray. Top with salt or sprinkles. Chill until firm.
Cookie dough desserts meet brownies: the triple layer treat
Fudgy brownie on the bottom, a thick band of cookie dough in the middle and a chocolate glaze on top. This is the kind of dessert people talk about on the drive home. The brownie layer is baked and cooled first, and the dough layer is the egg-free kind, so every layer is safe to eat. Use a boxed brownie mix to save time if you like. Brownie edge or middle piece?
You will need: 1 batch of your favorite brownies baked in a 9×13 pan and cooled, 1 batch no-bake cookie dough bar mixture (slide above), 1 1/2 cups chocolate chips, 2 tablespoons butter.
How to make it: Bake the brownies and cool them completely in the pan. Spread the cookie dough mixture evenly over the top and press it smooth. Melt the chocolate chips with the butter and pour over the dough. Chill at least 2 hours until firm. Cut with a hot knife into small squares, since they are rich.
Cookie dough cheesecake bars with a graham crust
Creamy cheesecake and chunks of cookie dough in one slice is a very good idea. In this version the cheesecake layer is baked with eggs until fully set, and the cookie dough pieces scattered on top are the egg-free, heat-treated kind added after baking. That keeps every part safe and the dough pieces soft. Make them a day ahead for the cleanest slices. Would you serve these at Thanksgiving or Christmas?
You will need: Crust: 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 2 tablespoons sugar. Filling: 16 ounces cream cheese, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/4 cup sour cream. Topping: 1 cup small balls of edible cookie dough, mini chocolate chips.
How to make it: Press the crust into a lined 8×8 pan and bake at 325 degrees F for 8 minutes. Beat the cream cheese and sugar, then the eggs, vanilla and sour cream. Pour over the crust and bake 30 to 35 minutes until set. Cool, chill 4 hours, then press the dough balls and chips on top and slice.
S’mores by the fire with a sweet surprise layer
Once you swap the chocolate square for a layer of cookie dough, plain s’mores feel a little sad. The hot toasted marshmallow softens the dough just enough, and the graham cracker keeps it all together. It is a great backyard fire pit treat for fall nights, and it works in the oven too. Quick poll: A) golden marshmallow, B) burnt on purpose, C) somewhere in between?
You will need: Graham crackers, edible chocolate chip cookie dough (cover slide), large marshmallows, a few chocolate squares (optional). For the oven: a sheet pan lined with foil.
How to make it: Spread a thick layer of cookie dough on half of the graham crackers. Toast the marshmallows over the fire until golden. Slide a hot marshmallow onto the dough and press on a top cracker. Oven version: set marshmallows on crackers and broil 30 to 60 seconds, watching closely, then top with the dough crackers.
Chocolate cupcakes with a hidden surprise inside
These look like regular chocolate cupcakes until someone bites into the hidden scoop of cookie dough in the center. The cupcakes are baked first, then filled, so the dough stays soft and creamy. A swirl of brown sugar frosting on top ties it all together. They are a hit for birthdays and bake sales. Do you love a surprise filling, or do you like to know what is inside?
You will need: 1 batch chocolate cupcakes from your favorite recipe or a mix, baked and cooled. Filling: 1 cup edible cookie dough (cover slide). Frosting: 1/2 cup softened butter, 1/4 cup brown sugar, 2 cups powdered sugar, 1 teaspoon vanilla, 2 tablespoons milk.
How to make it: Cut a small cone from the center of each cooled cupcake with a paring knife. Press a ball of cookie dough into each hole. Beat the butter and brown sugar until smooth, then beat in the powdered sugar, vanilla and milk. Pipe a swirl over each cupcake and top with mini chocolate chips.
Cookie dough ice cream sandwiches
Two soft cookies, a thick layer of ice cream, and edges rolled in mini chips. Of all the cookie dough desserts here, these are the treat that makes kids think you are the best parent on the block. Bake the cookies yourself or use soft bakery cookies, then add a ribbon of safe cookie dough inside for an extra layer. If your family loves baked cookies too, try our cookie recipes everyone should bake at least once. Which ice cream flavor goes inside?
You will need: 12 soft baked chocolate chip cookies, 1 1/2 pints vanilla or chocolate ice cream slightly softened, 1/2 cup edible cookie dough (cover slide), mini chocolate chips for rolling.
How to make it: Lay 6 cookies flat side up on a tray. Dot each with small pieces of cookie dough. Scoop ice cream on top and press on the other cookies. Roll the edges in mini chips. Wrap each sandwich and freeze at least 2 hours. Let them sit 5 minutes before eating.
A warm skillet pie straight from the oven
Think of a giant chocolate chip cookie baked in a cast iron pan, then served in wedges with ice cream melting on top. This one is fully baked, so it is a classic dough with eggs, cooked until the center is just set. It is the easiest showstopper you can make for a family game night. Serve it straight from the pan with spoons. Do you fight over the crispy edge or the soft middle?
You will need: 1/2 cup melted butter, 1/2 cup packed brown sugar, 1/4 cup white sugar, 1 egg, 1 teaspoon vanilla, 1 1/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup chocolate chips, vanilla ice cream to serve.
How to make it: Heat the oven to 350 degrees F and butter a 10-inch cast iron skillet. Whisk the butter and sugars, then the egg and vanilla. Stir in the flour, baking soda and salt, then the chips. Press into the skillet. Bake 22 to 25 minutes until golden and set in the middle. Cool 10 minutes and serve.
Peanut butter bites with oats and mini chips
These little bites taste like a peanut butter cookie and a granola bar had a baby. They are chewy, a little salty and easy to grab on a busy afternoon. Oats add texture, and they keep well in the fridge for a week. They contain peanuts, so label them clearly if you bring them to school or share them. Peanut butter fans, is this your favorite slide so far?
You will need: 1/2 cup creamy peanut butter, 1/4 cup softened butter, 1/2 cup packed brown sugar, 1 teaspoon vanilla, pinch of salt, 1/2 cup heat-treated flour, 1/2 cup quick oats, 1/3 cup mini chocolate chips, 1 to 2 tablespoons milk.
How to make it: Beat the peanut butter, butter and brown sugar until creamy. Beat in the vanilla and salt. Stir in the flour and oats, then the chips. Add milk if the mixture is too stiff to roll. Roll into 1-inch balls and chill 20 minutes. Store in a covered container in the fridge.
Christmas cookie dough desserts: sugar cookie dip with sprinkles
Christmas colors in a bowl. This vanilla sugar cookie version skips the chocolate and goes all in on butter, vanilla and a big shower of red, green and white sprinkles. It tastes like frosted holiday cookies. Set it out with vanilla wafers and apple slices for a cookie exchange or a family movie night. Poll time: A) red and green sprinkles, B) all white, C) rainbow?
You will need: 8 ounces softened cream cheese, 1/2 cup softened butter, 1/2 cup white sugar, 1/2 cup powdered sugar, 2 teaspoons vanilla, 1/4 teaspoon almond extract (optional), 1/2 cup heat-treated flour, 1/3 cup red and green sprinkles plus more for the top.
How to make it: Beat the cream cheese and butter until smooth. Beat in both sugars, vanilla and almond extract. Mix in the cooled heat-treated flour. Fold in the sprinkles gently so the colors do not bleed. Spoon into a bowl, top with more sprinkles and chill 30 minutes. Serve with wafers, pretzels and fruit.
Gingerbread truffles that taste like December
All the warm spice of gingerbread in one of the easiest cookie dough desserts you can gift. Molasses, cinnamon and ginger turn the basic dough into a holiday treat that smells like December. Roll them in cocoa or dip them in white chocolate and you have an easy gift for teachers, neighbors and the mail carrier. Pack them in a little tin with a ribbon. Who on your list would love a box of these?
You will need: 1/2 cup softened butter, 1/2 cup packed brown sugar, 2 tablespoons molasses, 1 teaspoon vanilla, 1 teaspoon ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, pinch of salt, 1 1/4 cups heat-treated flour, 1 to 2 tablespoons milk, cocoa powder or melted white chocolate for coating.
How to make it: Beat the butter, brown sugar and molasses until smooth. Beat in the vanilla, spices and salt. Mix in the flour, adding milk until the dough holds together. Roll into 1-inch balls and chill 30 minutes. Roll in cocoa or dip in white chocolate and set on parchment until firm.
No-churn ice cream with big soft chunks mixed in
You do not need an ice cream machine for this one. Whipped cream and sweetened condensed milk freeze into a smooth, scoopable base, and then you fold in chunks of safe cookie dough and chocolate chips. It is rich and creamy and tastes like the pint everyone fights over. Make it in the morning and it is ready after dinner. Cone, cup or straight from the container?
You will need: 2 cups cold heavy cream, one 14-ounce can sweetened condensed milk, 2 teaspoons vanilla, pinch of salt, 1 1/2 cups small chunks of edible cookie dough (cover slide), 1/2 cup mini chocolate chips, sprinkles to serve.
How to make it: Whip the cream to stiff peaks. In another bowl, stir the condensed milk, vanilla and salt. Fold the whipped cream into the condensed milk in two parts. Fold in the dough chunks and chips. Spread in a loaf pan, cover and freeze at least 6 hours. Scoop into bowls and top with sprinkles.
Cookie dough desserts for one when the craving hits at night
Sometimes you do not want a whole batch. You just want a few spoonfuls on the couch after the kids are asleep. This mini recipe makes one generous serving in about five minutes, using a small amount of flour heated in the microwave. Browning the butter first is optional, but it adds a toasty, nutty flavor that makes it feel special. Which of these cookie dough desserts are you making first?
You will need: 2 tablespoons heat-treated flour, 1 tablespoon butter (browned if you like), 1 tablespoon brown sugar, 1 teaspoon white sugar, 1/4 teaspoon vanilla, small pinch of salt, 1 to 2 teaspoons milk, 1 tablespoon mini chocolate chips.
How to make it: Heat-treat the flour in a mug in the microwave until it reaches 160 degrees F, then cool. If browning the butter, cook it in a small pan until golden and nutty, then cool 5 minutes. Stir the butter and sugars together, add the vanilla, salt and flour, then milk as needed. Stir in the chips and enjoy.
