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An Easy Edible Cookie Dough Recipe To Indulge Your Sweet Tooth

Recently Dewey decided to bake cookies – and I couldn’t stop snacking on the raw dough. Since eating raw cookie dough isn’t the best for you, I asked Zach if he had any recipes for edible cookie dough that you can safely indulge in (as much of as you want). So check out his recipe below and make a batch for yourself!

We’re all guilty of it: eating the cookie dough right out of the bowl. But instead of snacking on the raw dough, I decided to start making an edible cookie dough that’s just as good. This recipe is based on one of my favorite cookies with marshmallows, and corn flakes, but once you make the base you can add whatever filling you want! I suggest putting some of the cookie dough crumbles on top of ice cream with some sprinkles or just rolling it into balls and eating them by themselves.


Want to see more easy recipes to make before summer’s over? Check out Summer Sangria: A Light & Refreshing Recipe To Enjoy All Season and 3 Easy Summer Salads (That You Can Make In Minutes)


  • 2 cups all-purpose flour

  • 1 cup brown sugar

  • 1/3 cup sugar

  • 1 cup unsalted butter (room temperature)

  • pinch of salt

  • 2 tbsp milk

  • 1 tsp vanilla extract

  • 1/2 cup mini marshmallows

  • 1 cup cornflakes




  • Preheat oven to 350° F. Line a baking sheet with parchment paper. Pour flour onto a baking sheet and bake for 5-8 minutes.
    • Eating raw flour can be dangerous. By baking the flour it’ll be safe to eat, and taste better, too! You don’t need to cook it so long that it darkens though.
  • In a mixing bowl stir together sugar and brown sugar. Mix in softened butter, vanilla and milk until it forms an even texture.
  • Add flour and salt. Mix together until it forms a consistent dough.
  • Add mix-ins. For this recipe that’s the marshmallows and cornflakes. You can customize this to be whatever you want though. Use chocolate chips, butterscotch chips, peanuts, or whatever else you can think of!
  • Refrigerate for at least an hour before eating. Then form into balls or crumble into bite-size pieces.
    • Cookie dough will stay good in the fridge for about a week or in the freezer for up to 3 months.
  • Dig in!

  1. How can this be made vegan ?

    1. You can substitute the butter for coconut oil! I would start with a little less though (maybe 3/4 cup) since you might not need as much. The milk can be swapped out with oat milk, or any other alternative milk.

    1. The flour is cooked – read the recipe boob!

  2. Might this be pregnancy safe ? x

    (Looks amazing! I can’t wait to try it)

    1. You should ask your doctor to be sure, but as far as I know nothing in here is unsafe. Just make sure you bake the flour first!

  3. After you bake the flour where does it go in the recipe? The recipe never mentions what to do with the baked flour.

    1. Sorry! Thanks for catching that, I just fixed it. Hope you enjoy it!

  4. Hence baking the flour prior to using it, as per the above instructions, which also say raw flour isn’t safe…

  5. Do I mix in the flour at the step before or after the butter?

    1. Sorry, I accidentally skipped that part! Just fixed it

  6. This is dangerously delicious. My only issue is that the flour clumped when added to the butter mixture resulting in a lot of mixing and pressing. Maybe run it through a sifter before adding? Also in the ingredients it says room temperature butter, but directions say melted. If room temp the butter won’t be melted it will be softened. May want to update the directions unless you want the butter melted down then specify that.